-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Fish Hot Pot with Bamboo Flowers Serves 4 people
Fish 600 gr Bamboo flowers 200 gr Water spinach 100 gr Water spinach stems 100 gr Enoki mushrooms 100 gr Kimchi hot pot seasoning 1 packet (46gr) Tomatoes 2 pieces Lemongrass 2 stalks Aromatic herbs 50 gr (culantro/ cilantro/ parsley) Vietnamese balm 7 leaves Bell pepper 1 piece Cooking oil 1 tablespoon Fish sauce 1 tablespoon Sugar/ salt 1 teaspoon
How to choose fresh ingredients
How to choose fresh fish
For live fish: You should choose dark-colored fish that are round in shape and must still be alive. If the fish is weak or dead, the meat will become mushy and will no longer retain its sweetness and firmness.
For fish on ice:
- Choose fish with shiny skin and scales, no fishy smell, and when pressed, the flesh feels elastic.
- The fish body should not have any scratches.
- The eyes should still be clear, with bulging eyeballs.
- The fish fat should be clear and not burnt, indicating that the fish is fresh, fatty, and sweet.
- When buying fish, pay close attention to the characteristics of the fish’s head to avoid mistakenly buying catfish (catfish have a larger and flatter head, while the fish has a sharper head).
How to choose good flower buds
- You should choose firm, fresh flower buds that are bright white, not wilted or bruised.
- The flower buds should still be closed, not fully bloomed. Note that the bud should be large, with a dark green stem, and the petals should be intact without falling off, indicating good quality.
How to prepare Fish Hotpot with flower buds
-
Prepare and marinate the fish
Cut the fish into slices about the thickness of a finger, to eliminate the fishy smell, soak it in diluted salt water for about 10 minutes. Then rinse with water several times and let it drain.
Put the fish in a bowl, marinate with 1 tablespoon of kimchi hotpot seasoning, mix well and let it marinate for about 15 – 20 minutes for the fish to absorb the flavor.
-
Prepare other ingredients
Wash the ingredients thoroughly, cut the tomatoes into wedges. Crush the lemongrass and cut it into pieces about 2 finger joints thick.
Cut the herbs into pieces about 1/2 finger joint thick. Chop the rau tần leaves finely. Slice the chili.
-
Stir-fry the fish
Place a pan on the stove, add 1 tablespoon of cooking oil and heat it up, then add the chopped lemongrass and the marinated fish and stir-fry for about 5 – 7 minutes over medium heat.
Tip: Stir-frying the fish with lemongrass will help release the fragrance, and the fish meat will firm up, making it absorb flavors better and taste more delicious when cooking the fish hotpot.
-
Cooking the Hot Pot
Place a pot on the stove, add 1.5 liters of water and bring it to a boil, then add the remaining part of the kimchi hot pot seasoning and stir to dissolve.
When the water boils again, add the sautéed fish and the diced tomatoes, sliced chili, 1 teaspoon of sugar, and 1 tablespoon of fish sauce. Adjust the seasoning to taste, then sprinkle a little fresh herbs and Vietnamese coriander before turning off the heat.
When ready to eat, bring the hot pot broth to a boil, add kimchi mushrooms, water mimosa, lotus flowers, spoon vegetables, or any greens you like, and enjoy.
-
Final Product
The hot pot is steaming, with fragrant smoke, tasting the tender and sweet fish meat, the sour broth along with various vegetables will surely warm your stomach.
The dish will have a richer flavor if you enjoy it with noodles, rice vermicelli, and dip the fish in salty fish sauce with a bit of sliced chili!
See more
The dish bamboo fish hot pot with rich, spicy broth is sure to bring your family an attractive meal. Please share your results in the comments below with TasteVN!
*Source of the recipe and images shared from the YouTube channel Mon Ngon Moi Ngay.
