Salmon is a type of food that contains many nutrients beneficial for the body. The head meat of the salmon is soft, fatty, and has a delicious crunchy cartilage, so it is often used to cook soups or hot pots. Get cooking right now and learn how to make a sour bamboo shoot salmon head hot pot or kimchi that is extremely delicious and appealing at home!
1. Sour bamboo shoot salmon head hot pot with tomato sauce
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Sour bamboo shoot salmon head hot pot with tomato sauce Serves 4 people
Salmon head 1.5 kg Fresh noodles 1 kg Sour bamboo shoots 500 gr Hot pot vegetables 500 gr (water spinach/ water hyacinth/ banana flower) Tomatoes 3 pieces Pineapple 1 piece Seasoning herbs a little (cilantro/ rice paddy herb) Ginger 1 piece Garlic 2 cloves Shallots 3 bulbs Chili 3 pieces Satay a little Cooking oil 5 tablespoons Annatto oil 2 tablespoons Common spices a little (salt/ sugar/ seasoning powder/ pepper)
How to choose fresh and delicious ingredients
How to choose sour bamboo shoots
- A tip to recognize good sour bamboo shoots that are not chemically soaked is that they have an off-white or slightly dark color, not overly bright.
- You should choose pieces of bamboo shoots that are chewy, crunchy, and not too shiny or eye-catching.
- Pay attention to the smell of the bamboo shoots; if you can’t smell chemicals, and there’s a light, characteristic aroma of bamboo shoots.
- Additionally, to ensure safety and hygiene, you can also make sour bamboo shoots at home with a detailed recipe from TasteVN.
How to choose fresh, delicious pineapple
- Choose pineapples that have a bright yellow color from the crown to the end, or with a few slightly green spots; this means the fruit is ripe and has a sweet taste.
- Short pineapples (round shape) have more flesh than long pineapples (long cylindrical shape).
- Choose fruits with large and sparse eyes; the more sparse, the better so that after peeling all the eyes, you will have a thick core.
- Choose fruits that have a fragrant and fresh smell. If it gives off little or no smell, it means the fruit is not ripe.
- You should choose fresh pineapples that are just ripe; they won’t be too hard or too soft. If you press your finger into the skin, it should not dent.
- To prepare hot pot dishes, you should choose pineapples that are just ripe, which will be crunchy and have a light sour taste, helping to harmonize and stimulate the flavors of the dish more.
How to choose fresh and delicious tomatoes
- You should choose tomatoes that are evenly colored, bright red, plump, with yellow seeds inside, without scratches, and have a mild fragrant smell; these are fresh and delicious tomatoes with thick flesh.
- The stem is still fresh and tightly attached to the top of the tomato, indicating that they are tree-ripened.
- Gently touch the tomato with your hand; it should feel elastic, slightly soft but not mushy.
Tools needed
Electric hot pot, pot, pan, bowl,…
How to prepare Sour bamboo shoot salmon head hot pot with tomato sauce
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Prepare the ingredients
After purchasing the salmon head, cut off the gills, rinse with salt water about 2 – 3 times, then rinse again with cold water and let it drain.
Peel the onion, garlic, and ginger, then mince them. Wash the tomatoes; take 1 tomato and dice it, the rest cut into wedges. Slice the pineapple thinly, and chop the coriander and cilantro.
Wash the hot pot vegetables and let them drain.
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Marinate fish, stir-fry fish
After washing the fish clean and draining it, put it in a bowl. Then, add 1/3 of the chopped onion, garlic, and ginger to the fish, season with 1/2 tablespoon of salt and 1/2 tablespoon of sugar. Next, add 1 tablespoon of seasoning powder and a little pepper, then mix well and let it marinate for about 20 minutes for the fish to absorb the seasonings.
Place a pot on the stove, add 3 tablespoons of cooking oil. Wait for the oil to heat up, then add the remaining chopped onion, garlic, and ginger to sauté until fragrant. After it’s fragrant, add the marinated salmon head and stir-fry for about 3 minutes to let the fish absorb the seasonings more.
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Make tomato sauce and bamboo shoots
You place a pan on the stove, add 2 tablespoons of cooking oil, 2 tablespoons of annatto oil, and a bit of minced onion and garlic.
After sautéing until fragrant, you add diced tomatoes and stir-fry evenly. Once the tomatoes are soft, you add the sour bamboo shoots and stir-fry for about 2 minutes before turning off the heat.
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Cook the hot pot
After briefly stir-frying the salmon head, you add 2 liters of filtered water to boil. When the water boils, skim off the foam and cook for another 10 minutes.
When the salmon head is cooked, you add the tomato sauce and bamboo shoots, pineapple, and diced tomatoes. Next, you add a bit of satay to the hot pot water, season with 1 tablespoon of seasoning powder, 1/2 tablespoon of salt, and 1 tablespoon of sugar.
Finally, when the hot pot water boils again, you turn off the heat.
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Final Product
After completing the hot pot broth, you just need to transfer it to an electric pot, dipping in some vegetables while enjoying it with fresh noodles to savor with your family, it’s absolutely fantastic.
The salmon head sour bamboo shoot hot pot has an eye-catching red color from tomatoes, with a rich, sweet and sour, spicy flavor that paired with the fatty salmon head will not make you feel bored at all!
Add to your collection the recipe for the salmon head sour bamboo shoot hot pot made and shared by sister Linh Trinh. With a simple and easy-to-follow recipe, we hope to help you complete a delicious hot pot for the whole family to enjoy.
See details: How to cook fragrant and hot salmon head sour bamboo shoot hot pot
2. Salmon Head Fresh Bamboo Shoot Satay Hot Pot
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty Level
Easy
Ingredients for Fresh Salmon Head Hot Pot with Satay Serves 4 people
Salmon head 1 kg Fresh vermicelli 1 kg Fresh bamboo shoots 500 gr Hot pot vegetables 0.5 kg (water spinach/ banana flower vegetables) Pineapple 1/2 fruit Tomato 4 fruits Shallot 6 bulbs Ginger 1 piece Garlic 2 bulbs Lemongrass 2 stalks Chili 2 fruits Tamarind 50 gr Lemon 1 fruit Culantro a little Satay 3 tablespoons Cooking oil 3 tablespoons Satay oil 3 tablespoons Fish sauce 6 tablespoons Common spices a little (salt/ seasoning powder/ sugar)
How to Choose Fresh Bamboo Shoots
- Choose fresh bamboo shoots, with a rough shape, uniform in size, not bent, crispy but tender, without yellow leaves, no spots on the surface, thin skin and not wilted.
- Visually, the bamboo shoots should have thin skin, be crunchy, and juicy; they should have a fresh taste with a characteristic aroma, avoid overly white bamboo shoots, the color should be yellowish-brown, and should not stick to the hand when touched, with visible grooves.
Where to buy satay?
- You can buy satay at supermarkets, grocery stores, markets,… or go to the nearest TasteVN supermarket to buy or more conveniently purchase online at the website bachhoaxanh.com.
- Additionally, to feel more secure, you can make satay at home following the instructions from TasteVN.
Tools needed
Electric hot pot, pan, pot, plate, bowl,…
How to Prepare Salmon Head Hotpot with Fresh Bamboo Shoots and Satay
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Prepare Ingredients
You place a pot on the stove, add 500g of fresh bamboo shoots, and boil for about 30 minutes. After boiling, rinse them with cold water.
Peel and finely chop the garlic and shallots. Peel the ginger, wash it, and cut it into small pieces along with the chili.
For the fish head, use salt and lemon to gently rub it. Then, rinse it with water and cut it in half.
Wash the tomatoes and cut them into wedges, while the lemongrass should be cut into pieces about 2 finger lengths long. Peel the pineapple, remove the eyes, and cut it into bite-sized pieces.
For the dipping vegetables, wash them and let them drain.
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Sauté the Fish Head
Heat a pan on the stove, add 2 tablespoons of cooking oil. Once the oil is hot, add half of the prepared garlic and sauté until fragrant.
Then, add 1kg of salmon head, season with 1 tablespoon of seasoning to eliminate the fishy smell and enhance the flavor, stir until the fish is slightly cooked, then remove it to a plate.
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Cooking the hotpot broth
You place a pot on the stove, add 1 tablespoon of cooking oil and 3 tablespoons of satay oil. Wait for the oil to heat up, then add minced shallots and stir for about 1 minute before adding the remaining minced garlic and ginger. Once the mixture is fragrant, add 2 stalks of chopped lemongrass and stir further.
Add the prepared bamboo shoots to sauté evenly with the mixture in the pot, seasoning with an additional 1 tablespoon of seasoning powder. When the bamboo shoots have absorbed the spices, add the pineapple and sauté together, then add 2.5 liters of water and bring to a boil. After that, scoop about 50ml of the boiling hotpot broth into a bowl with tamarind to extract the tamarind juice.
Next, season the hotpot broth with an additional 4 tablespoons of seasoning powder, 8 tablespoons of sugar, and 1/2 tablespoon of salt. To give the hotpot a sour taste, pour in the prepared tamarind juice and add 6 tablespoons of fish sauce.
Finally, add the fish head and tomatoes, season with 3 tablespoons of satay, and sprinkle some cilantro on top to finish the hotpot broth.
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Finished Product
You just need to pour the hot pot broth into the electric hot pot, add the vegetables, and enjoy it with noodles for an incredibly delicious meal. The salmon head hot pot broth with fresh bamboo shoots and spicy seasoning is rich and tangy, blending perfectly with the fatty salmon head, and served with a variety of fresh green vegetables that will surely delight your family.
3. Kimchi Salmon Head Hot Pot
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty Level
Easy
Ingredients for Kimchi Salmon Head Hot Pot Serves 4 people
Salmon head 1 kg Kimchi 200 gr Tofu 2 pieces Enoki mushrooms 100 gr Snow mushrooms 100 gr Red chili 4 pieces Garlic 4 cloves Cooking oil a little Vinegar 100 ml Fish sauce 1 tablespoon Salt 2 tablespoons Common spices a little (sugar/salt/seasoning powder) Filtered water 400 ml
How to choose delicious kimchi for hot pot
- To make a delicious hot pot, you should buy kimchi that has been fermented for a long time, as it will have a stronger flavor, ensuring that the broth is flavorful enough without needing to add other sour ingredients.
- When purchasing, pay attention to the expiration date printed on the product packaging. Do not choose products that are not well-packaged, as they will not be preserved properly, and the quality will not be guaranteed.
- Additionally, you can make kimchi at home with the very detailed instructions shared by TasteVN.
Tools needed
Clay pot hot pot or electric hot pot, pan, spoon, ladle,…
How to prepare kimchi salmon head hot pot
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Prepare the salmon head
First, with 1kg of salmon head, place it in a basin with 2 tablespoons of coarse salt, 100ml of vinegar, and use your hands to mix it well to clean the slime off the head and remove the fishy smell.
Knead the salmon head for about 2 minutes, then rinse it with clean water for the first time, after that, place it back in the basin, continue to pour clean water in and rinse the salmon head again for the second time until it’s really clean.
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Prepare the other ingredients
Cut off the stems of enoki mushrooms and snow mushrooms, then soak them in a little salt and rinse them clean with water again.
Remove the stems from the chili, wash it clean, and then slice it. Peel the garlic and finely chop it.
Fry the tofu until golden and then cut it into bite-sized cubes.
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Stir-fry kimchi
Place a pot on the stove, add a little cooking oil, and heat the oil. Then add the chopped garlic and sauté over high heat until golden and fragrant, then add the kimchi and stir-fry for about 2 minutes.
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Cooking salmon head hotpot with kimchi
When the kimchi releases its fragrant aroma, add about 400ml of water and bring it to a boil over high heat. Next, season the kimchi broth with 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of monosodium glutamate.
Once the hotpot broth reaches a boil, add 1 tablespoon of fish sauce, the sliced chili, and then add the entire salmon head to cook for about 5 – 7 minutes until the salmon head is fully cooked.
Finally, adjust the seasonings of the hotpot broth to suit your family’s taste, then ladle it into a clay pot or electric hotpot, add enoki mushrooms, snow mushrooms, and tofu, and bring it back to a boil to enjoy.
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Final product
The salmon head kimchi hotpot is aromatic, steaming hot, with a sour and spicy kimchi broth. The meat and skin of the salmon head are soft and flavorful, fatty, paired deliciously with the crunchy enoki mushrooms and snow mushrooms.
What are you waiting for? Get into the kitchen and make this simple, delicious hotpot for your whole family to enjoy!
How to choose fresh salmon heads
- When buying fresh salmon heads, you should choose heads with clear eyes, not cloudy or slightly bulging, as most dead salmon will have yellow eyes that are sunken in.
- Moreover, the flesh should have a light orange color, the skin should be shiny and smooth, and when pressed, it should not be too soft or slimy.
- You should avoid buying salmon heads when you can smell a strong fishy odor, as that could indicate that the salmon head has spoiled and will not taste good.
With 3 ways to cook salmon head hotpot that TasteVN has just sent to you, we hope through this article, you will successfully make a hot pot with delicious and rich flavors for you and your family to enjoy together! Wish you success!
