Preparation
10 minutes
Cooking
40 minutes
Difficulty
Easy
Sturgeon is a type of fish favored by many for its firm flesh, natural sweetness, and unique delicious taste. Today, let’s join the Into the Kitchen section of TasteVN to explore another delicious dish made from sturgeon, with sour and spicy sturgeon hot pot. The hot pot dish is perfect for weekends or family gatherings. Let’s get cooking!
Ingredients for Sour Bamboo Shoot Sturgeon Hot Pot For 4 people
Sturgeon 1 fish (about 1kg) Sour bamboo shoots 500 gr Tamarind 20 gr Tomatoes 4 pieces Chili peppers 2 pieces Green onions 3 stalks Vietnamese coriander/ Rice paddy herb A little Fresh vermicelli 1 kg Vinegar 100 ml Fish sauce 2 tablespoons Sugar/ Salt A little
How to Choose Fresh Ingredients
How to choose fresh sturgeon
- Choose fish with clear eyes, scales that adhere tightly to the body.
- The fish body should be shiny, bright in color, gills still pink, when placed in water, the fish sinks, and the flesh has good elasticity.
- Do not choose fish that feel slimy when touched, have an unpleasant odor, or whose flesh is dark and pale, as these are fish that have been dead for a while and may be spoiled.
How to choose delicious crispy sour bamboo shoots
- When buying bamboo shoots, choose those with a light yellow outer skin, a distinctive fragrant smell, and no surface bubbles.
- Additionally, bamboo shoots that are not soaked in chemicals should not be overly shiny and should look unappealing.
- You should not choose sour bamboo shoots that have a foul smell, with an outer skin that has an unusual color such as too white or brownish-yellow, or with blemishes or being crushed.
- If you have time, you can easily make sour bamboo shoots at home using a recipe from TasteVN.
How to choose fresh delicious tomatoes
- Pay close attention to the color and aroma of the tomatoes. Choose those that are bright red, evenly colored, with plump skins and no scratches, and feel firm when held.
- Good tomatoes have a gentle, natural fragrance. The green stem should be fresh and firmly attached to the top of the fruit. Try to pull the stem; if it sticks tightly and doesn’t easily fall off, it indicates that the tomatoes are fresh and will taste very good.
- You should not choose tomatoes that are overly red, with wrinkled skin, wilted and detached stems, and no aroma when smelled, as these are overripe and damaged tomatoes.
Required tools
Induction cooker, bowl, basin, spoon, chopsticks, …
How to prepare Sour Bamboo Shoot Sturgeon Hotpot
-
Prepare the sturgeon
When you buy sturgeon, clean it by removing the fins, gills, scales, and use a knife to cut open the belly and remove the internal organs of the fish.
To clean and eliminate the fishy smell, thoroughly remove the blood vessels, soak the fish in a bit of vinegar and salt for about 5 – 10 minutes, then rinse well with water.
Blanch the fish in boiling water for about 5 minutes. After that, cut the fish into round slices about the thickness of a finger.
How to clean sturgeon without fishy smell
- To clean sturgeon without a fishy smell, you should thoroughly remove the gills, scales, and internal organs, as well as the blood vessels, and rinse several times with water.
- Use salt, ginger, or white wine to rub on the fish for about 5 – 10 minutes, then rinse with water.
- Additionally, you can soak the fish in salt and white wine for about 10 minutes. Or use water at about 60 degrees Celsius to lightly pour over the fish and scrape off the slime with a knife.
See details: 7 tips to easily and effectively eliminate fishy smell
-
Prepare other ingredients
Add 500ml of water to a pot, place the pot on the stove, and turn on high heat to bring the water to a boil.
Add 1 teaspoon of salt to the pot, blanch the bamboo shoots for about 3 minutes, then remove the bamboo shoots and soak them in a bowl of cold water for about 10 minutes to keep them crunchy.
Next, take the bamboo shoots out, rinse them with water, and let them drain.
Wash the tomatoes and cut them into wedges. Wash the cilantro, rice paddy herb, and parsley, then chop them finely.
Wash the green onions, cut the white parts separately, and chop the green parts finely.
-
Cook the hot pot
Place the pot on the stove, turn on medium heat, add 2 liters of water, 20g of sour tamarind, 2 chili peppers, sour bamboo shoots, tomatoes, and the white parts of the green onions to boil.
When the water boils, add the fish and cook for another 10 minutes until the fish is cooked, then season with 2 tablespoons of fish sauce, 1 tablespoon of sugar, and adjust to taste.
Simmer for about 5 more minutes, add the cilantro, rice paddy herb, parsley, and green onions, then turn off the heat.
Tip for you:- If you want the sturgeon hot pot to be more delicious, you can replace the plain water with bone broth.
- Depending on your taste, you can adjust the amount of sour tamarind to your liking.
-
Final Product
The sour bamboo shoot sturgeon hot pot is fragrant with a sweet and sour broth that is well-seasoned. The sturgeon meat is tender, fresh, and fatty, very enticing, isn’t it?
To make the dish even more delicious, you can prepare a bowl of chili sauce to dip with the sturgeon meat, served with fresh vermicelli. It will be absolutely wonderful!
With the shares above, hopefully you now know how to cook sour bamboo shoot sturgeon hotpot deliciously, richly, and attractively! Wishing you more delicious fish hotpot dishes!
*Refer to the recipe and images from the YouTube channel Nho Huân Foods.
