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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
Sturgeon is a fish rich in nutrients and easy to prepare. Today, the Into the kitchen section of TasteVN will guide you on how to make sturgeon hot pot cooked with sour rice, delicious and simple at home to treat your family. Let’s show off your cooking skills now!
Ingredients for Sturgeon Hot Pot with Sour Rice For 4 people
Sturgeon 1 fish (about 1kg) Sour rice 100 gr (about 1/2 bowl) Banana flower 200 gr Water lily 200 gr Rice paddy herb 3 sprigs Vietnamese coriander 2 sprigs (ngò ôm) Cilantro 3 sprigs Garlic 1 bulb Lime 1 fruit Lemongrass 2 stalks Lemongrass leaves 2 leaves Chili 3 fruits Fish sauce 3 tablespoons Cooking oil 2 tablespoons Sugar/ seasoning powder a little
How to choose fresh ingredients
How to choose fresh sturgeon
- To buy fresh sturgeon, you should choose fish with a shiny yellow belly.
- The fish’s body should be elongated, dark brown, with many spines running along the backbone and both sides. The fish’s nose is long and blunt rather than sharp.
- Do not choose fish that are weak or lying still, with a short body, sharp nose, belly that is black, light gray, or white and shows red blood spots or sores.
Information about sour rice
- Sour rice is a common seasoning in Vietnam made from leftover rice or noodles. It consists of three main components: sour rice culture, yeast, and lactic acid bacteria.
- With a mild sour taste and characteristic aroma, sour rice is often used in cooking soups or hot pots to enhance the flavor.
- You can buy this seasoning at grocery stores, reputable supermarket chains, or you can make it at home using the simple recipe below from TasteVN.
See details: 3 easy ways to make sour rice quickly without mold
Tools needed
Induction stove, strainer, bowl, spoon, chopsticks, …
How to prepare Sturgeon Hotpot with Fermented Rice
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Prepare the sturgeon
After buying sturgeon, to clean the slime layer, soak it in a basin of water mixed with salt and vinegar for about 3 – 5 minutes. Then, use a knife to scrape off the slime.
Start by cutting off all the spines on the fish and then rinse it with clean water. After that, use a lemon to rub over the entire body of the fish to remove the fishy smell and clean the slime once more.
Next, use a knife to make a cut along the belly of the fish and remove all the internal organs.
Finally, rinse the fish with clean water and cut it into bite-sized pieces horizontally.
Tip:
- In the slime scraping step, you should perform this action about 2 – 3 times to completely remove the slime, making the dish tastier.
- To prepare the dish quickly and easily, you can ask the seller to clean the fish, then bring it home and rinse it with salt to be ready for cooking.
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Prepare other ingredients
1 crushed garlic bulb, peeled and minced. Similarly, mince 2 stalks of lemongrass and 3 chilies, then mix them together to create a lemongrass and chili mixture.
Wash 3 stalks of coriander, 200g of banana flower, and 200g of water lily, then cut them into bite-sized pieces.
Wash 3 stalks of sawtooth coriander and 2 stalks of Vietnamese mint with clean water, then chop them finely and mix them together.
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Cook the hotpot broth
First, place a pot on the stove and heat 2 tablespoons of cooking oil until hot. Next, add the minced garlic and sauté until fragrant. When the garlic is nearly cooked, add 1/2 of the minced lemongrass and chili mixture and stir for about 1 – 2 minutes, then remove to a plate.
Continue to bring 1 liter of water to a boil in the pot, and when the water just starts boiling, use a strainer to filter 1/2 a bowl of fermented rice into it, add 2 teaspoons of seasoning, 3 teaspoons of white sugar, and 3 tablespoons of fish sauce, then stir well to combine the seasonings.
Wait until the hotpot broth is boiling, then start adding sturgeon, 2 stalks of lemongrass, and the remaining lemongrass and chili mixture, and cook for about 20 – 25 minutes over medium heat.
Tip: To help the hotpot broth become clearer and more flavorful, remember to skim off the foam while cooking.
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Completion
After the fish is cooked, add the water spinach, rice paddy herb, coriander, water lily flower, and banana flower that have been prepared, and cook for another 5 – 10 minutes. Adjust the seasoning to taste, then turn off the heat. Thus, the sour hotpot with sturgeon is complete.
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Final Product
The sour sturgeon hotpot emits an intense aroma, extremely stimulating to the taste buds. The firm and sweet fish meat combined with the water lily flower and soft banana flower blend perfectly in the rich sour and sweet broth. This dish is best enjoyed with chili fish sauce and vermicelli.
So, Điện Máy XANH has just guided you on how to cook catfish hotpot cooked with tamarind deliciously. Wishing you success and have a joyful meal with your family!
*Refer to the recipe and images from the YouTube channel NGỌC ĐÂY TV
