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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
The weekend can be considered a suitable time for the whole family to gather, reunite, enjoy delicious dishes, and share interesting stories. So what should we cook on this day? Fish hotpot with onion and chili will be a wonderful choice. In the kitchen to prepare this hotpot dish!
Ingredients for Fish Hotpot with Onion and Chili For 4 people
Snakehead fish 800 gr Green chili 15 pieces Spring onion 100 gr Napa cabbage 200 gr Water spinach 200 gr Dill 100 gr Cherry tomatoes 100 gr Red onion 2 bulbs (sliced thinly) Filtered water 1.5 liters Rock sugar 2 teaspoons Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common seasoning a little (Salt/ seasoning powder/ monosodium glutamate)
How to Choose Fresh Ingredients
How to choose fresh snakehead fish
- Choose snakehead fish with a silver-gray color, clear body, bright red gills, and slimy when touched.
- Choose fish with bright, clear eyes, firm flesh, and high elasticity.
- Avoid buying fish that are spoiled, with soft and mushy bodies, bloated bellies, and unusual odors.
How to choose fresh and delicious tomatoes
- Choose tomatoes with bright red skin, intact, plump, and without scratches.
- It is advisable to buy tomatoes with stems, where the stems are tightly attached to the fruit, still fresh, not wilted, and have a light fragrance.
- Avoid buying damaged, rotten, mushy tomatoes with an unusual odor.
Tools needed:
How to make Fish Hot Pot with Onion and Chili
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Prepare the fish
After buying the fish, remove the insides and rinse briefly with water. Next, to eliminate the fishy smell, use a mixture of salt and vinegar to rub onto the fish and rinse it clean again.
Then, chop into bite-sized pieces and arrange them on a plate, decorating with a few halved cherry tomatoes for a nice presentation.
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Prepare other ingredients
Separate the napa cabbage leaves, wash them thoroughly, drain, and cut into bite-sized pieces.
Trim the roots of the dill, green onions, and water spinach, wash them well, drain, and then cut into bite-sized pieces. Take a small amount of dill, cut it into pieces, and finely chop it.
Wash the cherry tomatoes, remove the stems, and cut them in half.
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Blend the onion and chili sauce mixture
Add 1/3 of the green onions, 1/3 of the dill, 15 green chili peppers, and 1 cup of water into a blender, then blend until smooth.
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Prepare the broth
Place a pot on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add sliced shallots and sauté until fragrant.
Next, add 1.5 liters of filtered water, 2 teaspoons of rock sugar, 2 teaspoons of seasoning powder, 1/2 teaspoon of salt, and 1/2 teaspoon of monosodium glutamate, then stir well and bring to a boil.
When the water boils, skim off the foam and adjust the seasoning to taste.
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Cook the hotpot
Add the blended chili onion sauce into the broth and bring to a boil.
When the broth boils, continue to skim off the foam and add 1 tablespoon of fish sauce. Finally, add the chopped green onion and the remaining minced dill, cook for an additional 3 – 5 minutes, then turn off the heat.
Arrange the catfish, green onions, water spinach, dill, and napa cabbage on a plate and dip them into the broth to enjoy right away.
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Final Product
The completed fish hot pot with onions and chilies has a quite eye-catching green color. The fish meat is soft and tastes great when paired with various types of vegetables. The broth is seasoned just right, with a sweet flavor from the fish and vegetables, along with a spicy kick from the chili.
This dish is best served with fresh vermicelli, and having a bowl of chili sauce for dipping makes it even more wonderful.
See more:
On weekends, when the whole family gathers together to enjoy a pot of spicy onion fish hotpot, sipping and sharing a few stories, there’s nothing better. I hope the recipe shared above will help you easily complete this hotpot dish. Wish you success!
