Preparation
2 hours
Difficulty
Easy
Carp hotpot is a hotpot dish that is easy to eat with a mild sour taste, irresistibly delicious. Let’s cook this nutritious hotpot right away with a simple recipe at home that is even better than in restaurants!
Ingredients for Carp Hotpot For 4 people
Crisp carp 1 fish (about 2 kg) Pork bone 500 gr Tomato 4 pieces Pineapple 1 piece (pineapple) Shallot 10 gr Garlic 10 gr Ginger 10 gr Dill 10 gr Fermented rice 50 gr Accompanying vegetables 100 gr (banana blossom/ water spinach/ celery…) Fresh noodles 2 kg
Tools needed
Ingredient image
How to prepare Carp Hot Pot
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Prepare the ingredients
Pork bones: wash thoroughly, blanch briefly in boiling water, then remove and wash again to clean.
Pineapple: peel, remove eyes, and slice thinly. Tomato: wash clean and cut into wedges.
Dill: wash clean and chop into small pieces. Ginger: peel, wash clean, and mince.
Fermented rice: crush with a little water, then strain through a sieve to remove the residue. Onion, garlic: peel and finely chop.
The carp should be cleaned thoroughly after purchase.
How to prepare and eliminate the fishy smell of crispy carp:
Preparation stage:
- You should ask the seller to clean out the intestines, scale, and remove the gills,…
- Additionally, the fishy smell is concentrated in the two white tendons running along both sides of the carp’s backbone. When cutting off the gills, if you cut close to the backbone, you will see the white tendon emerge. Use tweezers to pull this tendon out to eliminate the fishy smell.
Soaking and washing stage:
- Soak the fish in rice water for 15 minutes. After that, rinse with clean water and let drain.
- Wash the fish with white wine and ginger during preparation.
- Use salt to rub on the fish or wash the fish with saltwater.
- After cleaning the fish, you can soak it in cold water mixed with a little diluted vinegar.
- Mix a little pepper or bay leaves in the water to effectively eliminate the fishy smell.
- Lemon juice can also effectively eliminate odors. Squeeze lemon juice diluted with a little water and soak the fish for 5 minutes. For lemon juice, you should limit soaking for too long as it will make the fish less fresh.
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Prepare the broth
Place a pot of water on the stove, wait for the water to boil, then add the pork bones and cook for about 15 minutes. Regularly skim off the foam to keep the broth clear.
Next, add 1/2 spoon of salt, 1 spoon of monosodium glutamate, and 1 spoon of sugar to the pot. Simmer the bones for 2 hours to extract the broth.
Note: For a pressure cooker, the simmering time is 45 minutes – 1 hour.
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Cook the hot pot
Place another pot on the stove, add cooking oil along with garlic and onion to sauté until fragrant.
Next, add tomatoes, pineapple, and carp to stir-fry until the fish is cooked, then add the fermented rice.
When the fermented rice boils, add the broth from the pork bones along with 2 tablespoons of fish sauce, ginger, pepper, 2 teaspoons of sugar, 2 teaspoons of monosodium glutamate, and some sliced chili (or keep them whole), then stir well.
When the hot pot broth boils, reduce the heat and season the spices again to taste, then add dill and turn off the heat.
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Final Product
Prepare a convenient electric hot pot (you can also use an induction cooker or mini gas stove as a substitute), serve the crispy carp hot pot, dip the vegetables in, and you can enjoy it right away! Remember to serve it with a plate of pure salty fish sauce along with a few slices of chili for dipping with the carp and vegetables.
The hot pot is steaming, with sweet, firm, and aromatic crispy carp served with vegetables and a bit of fresh noodles, what could be better?
How to Distinguish Between Crispy Carp and Local Carp
What is crispy carp?
Crispy carp is a hybrid breed between local carp and crispy carp from Russia or Hungary.
How to distinguish it from local carp:
The skin of crispy carp is lighter in color, with a longer and slimmer body. Local carp has a more rounded shape.
When placed on your hand, crispy carp does not struggle as much as local carp; it usually just curls its tail because its flesh and body are firm and hard.
In particular, crispy carp weighs more than local carp (usually 1.5 times more).
Tips for Successful Preparation:
- You should be thorough in the steps of processing the carp to avoid a fishy smell in the hot pot. Be careful not to break the fish’s gallbladder as it will make the dish very bitter.
- If you don’t have fermented rice, you can use tamarind as a substitute.
- You can fillet the carp or cut it into pieces right from the preparation stage, or you can keep it whole for a more appealing presentation.
- With crispy carp hot pot, you can enjoy it with various types of vegetables such as: water celery, banana flower, water spinach, peppermint, Chinese cabbage, chrysanthemum… Additionally, you can also enjoy it with types of mushrooms like straw mushrooms, shiitake mushrooms… You can vary it according to your preferences.
- Crispy carp hot pot can be adapted with sour bamboo shoots. Therefore, if you like, you can add sour bamboo shoots to create a crispy carp hot pot with sour bamboo shoots.
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With the guide to cooking the dish carp hotpot simply and some handy tips as above, I hope you can showcase your skills to bring a delicious hotpot for your family or loved ones to enjoy! Wishing you success.
*Refer to images and recipes from: bachhoaxanh.com and cet.edu.vn
