The chilly rainy days spent with family around a pot of spicy and sour hot pot, warm and cozy, are simply wonderful. Today, let TasteVN show you 2 ways to cook hot pot with catfish that is sour, spicy, and rich in flavor, delicious to enjoy. Let’s get cooking!
1. Spicy and Sour Catfish Hot Pot
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Spicy and Sour Catfish Hot Pot For 4 people
Catfish 1 fish (1.4kg) Pineapple 1/2 fruit Tomato 3 fruits Eggplant 10 fruits Tamarind 30 gr Garlic 8 cloves Chili 6 fruits Cilantro 5 gr Aromatic herbs 5 gr Shrimp paste 1 tablespoon Fish sauce 3 tablespoons Common spices a little (sugar/ salt/ seasoning powder/ monosodium glutamate) Water 1 liter
Ingredient Image
How to prepare Sour and Spicy Catfish Hotpot
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Prepare and marinate catfish
First, you cut off the fins, gills, tail, remove the entrails, soak the fish in hot water, then use a knife to scrape off the slime.
Wash the fish several times with clean water, then drain and make deep cuts on the fish’s surface.
Next, put the prepared fish into a bowl along with 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1.5 teaspoons of seasoning powder, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 1 tablespoon of shrimp paste.
Use your hands to evenly spread the seasoning mixture over all the pieces of fish and marinate for 20 – 30 minutes.
How to prepare catfish without a fishy smell:
- Method 1: First, remove the internal organs, use kitchen ash to scrub the fish’s body to remove the slime.
- Method 2: Boil a little hot water, then pour it over the fish and use a knife to scrape clean; this method helps remove both the slime and the fishy smell.
- Method 3: Soak the cleaned fish in salt water or rice water for about 15 minutes, then rinse with clean water.
- Method 4: Mix a little cold water and vinegar, put the cleaned fish in to rinse again; the fish will quickly lose its fishy smell.
See details: How to prepare fish without a fishy smell
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Prepare other ingredients
Peel the garlic, smash it, and then finely chop. Next, chop the chili into small pieces.
Then, wash the okra thoroughly and cut off the tops and tails.
Remove the core from the tomato and cut it into wedges. Cut the pineapple into bite-sized pieces.
Finally, wash the cilantro and mint, and cut them into small pieces.
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Cook the hotpot broth
Place a large pan or pot on the stove, add a little cooking oil, minced garlic, and sauté until fragrant.
Next, add 1 liter of water, soak 30g of tamarind in the pan through a sieve, stirring well to extract all the tamarind juice.
Then, season the broth with 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and stir well until the water boils.
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Cooking the hotpot
When the water boils, add the marinated fish and cook on medium-low heat for about 10 minutes until the fish is cooked.
Next, add the diced pineapple, okra, tomatoes and continue to cook for another 10 minutes for the ingredients to cook evenly.
Finally, add the herbs, half of the chopped chili, season to taste and turn off the heat.
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Final product
Put a little fish sauce into a bowl, add the remaining chili to make a dipping sauce for the fish!
The sour and spicy catfish hotpot is hot, visually appealing with many attractive colors, the fish is tender and sweet mixed with the fatty fish fat, the broth is rich, sour, sweet, and spicy. This hotpot is delicious when served with fresh noodles or fresh pasta!
2. Catfish hotpot dipped in vinegar
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Catfish hotpot dipped in vinegar For 4 people
Catfish 2 fish (about 3.4kg) Young coconut water 1 liter Pineapple 1/2 fruit Garlic 4 cloves Chili 5 fruits Lemongrass 5 stalks Onion 1 bulb Fermented fish sauce 3 tablespoons Vinegar 1/3 cup White wine a little Hotpot vegetables a little (lettuce/ Vietnamese coriander/ water spinach) Common spices a little (MSG/ seasoning powder/ sugar/ salt)
Ingredient image
How to prepare Catfish Hotpot with vinegar
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Prepare other ingredients
Clean the lemongrass, crush 2 stalks, then cut into small pieces about 2 finger lengths, and finely chop the remaining 3 stalks.
Peel the onion, wash it, and then cut it into wedges.
Peel and finely chop the garlic, and chop the chili. Remove the core of the pineapple and finely chop it.
Finally, pick out the wilted leaves, wash the fresh herbs including lettuce, Vietnamese coriander, and water lettuce, then let them drain.
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Prepare and marinate catfish
First, you cut off the fins, gills, tail, and remove the innards. Next, pour boiling water into the bowl with catfish and use a knife to scrape off the slime from the fish.
Then, rinse it thoroughly with cold water about 3 – 4 times, and then rub white wine all over the fish to eliminate the fishy smell.
Tip: If you don’t have white wine, you can use lemon juice or salt instead!Rinse the fish with water and then cut off the head. Next, use a knife to make horizontal cuts to remove the backbone, leaving only the fish fillet. Cut the fish fillet into pieces about the thickness of a small finger.
In a bowl, add: the cleaned fish fillet, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1.5 teaspoons of sugar, half of the chopped chili, half of the minced garlic, half of the minced lemongrass, and 2 tablespoons of fish sauce. Mix the ingredients well and marinate the fish for 20 minutes.
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Final Product
To enjoy the catfish hotpot with vinegar, you just need to dip a piece of fish into the boiling pot until cooked. Then, roll it with rice paper, fresh herbs, and dip it into the sauce.
Each piece of catfish is sweet and rich, perfectly blended with the flavorful, spicy dipping sauce, and the fresh herbs are fragrant and cool, ensuring a delicious experience that will make you forget the way home!
How to Choose Fresh and Delicious Catfish
- You should choose whole catfish that looks fresh, with a belly that bulges out to the sides. Fins and tail intact. The eyes should be clear, and the gills bright red without signs of hemorrhage, and no foul smell.
- If you are buying pre-prepared catfish, you should select pieces with small muscle fibers, white color, and fat that is interspersed with white like grapefruit segments. The fish meat should be firm, springy when pressed, not releasing liquid, and free of slime on the surface.
- For frozen catfish, check the body of the fish, choosing one without any damage, and no blood clots when cutting the meat. Carefully check the origin and expiration date.
The sour and spicy hotpot dish looks really delicious and appealing, doesn’t it? Let’s join TasteVN in making 2 ways to cook catfish hotpot for the whole family to enjoy. Wish you success!
