How to make delicious and refreshing catfish hotpot with a fragrant seasoning

How to prepare Catfish Hot Pot with Fermented Rice

• 1

  Prepare the catfish

  After purchasing the catfish, remove the intestines and gills. Place the catfish in a basin of hot water to quickly blanch it and prevent it from being slimy.

  Next, cut the fish into pieces about 4 – 5 cm for easy eating. Then place the cut fish into a basin of water, adding about 1 teaspoon of salt and 1 tablespoon of vinegar. Use a knife to scrape off the sliminess from the fish skin. Finally, rinse thoroughly with water and use a dry cloth to absorb moisture from the fish.

  How to properly prepare catfish to be delicious, slimy-free, and odorless:

  • When you buy the fish, wash it thoroughly, then use salt, alcohol, vinegar, and lemon to rub around the fish to reduce sliminess and eliminate the fishy smell.
  • After rubbing, you can pour hot water over the fish to wash away the sliminess. Just pour a little or mix it with cold water to avoid peeling the skin off.
  • You should also use a knife to remove the blood clots on both sides near the fish’s gills to better eliminate the fishy smell!

  

  

  
• 2

  Prepare other ingredients

  Put fermented rice in a bowl and add about 1 cup of warm water, mix well and soak for about 10 minutes to let the fermented rice release its sour flavor.

  Pineapple, peel off the skin and remove the eyes. Cut the pineapple into small fan-shaped pieces.

  Lemongrass, smash and cut into sections. Garlic and shallots, peel and chop finely.

  Wash the herbs and vegetables thoroughly and arrange them on a plate.

  

  

  

  
• 3

  Cooking the sour broth

  Place a pot on the stove, add 1 tablespoon of cooking oil to the pot. Then add minced shallots and garlic to the pot, stir evenly over medium heat until the garlic and shallots are golden and fragrant.

  Next, add 4 liters of water to the pot along with lemongrass, chili, and pineapple. Bring to a boil, then reduce the heat to low to start seasoning.

  Add 4 teaspoons of sugar, 1 teaspoon of salt, 2 teaspoons of seasoning powder, and 1/2 teaspoon of monosodium glutamate to the pot, stir well, increase the heat to medium, and boil for about 10 minutes.

  When the broth is boiling, use a sieve to strain the soaked sour rice into the broth, remember to use a ladle to stir so the sour rice releases its juice, adding acidity to the hot pot dish. Adjust the seasoning with 2 tablespoons of fish sauce, 2 tablespoons of vinegar, and 2 tablespoons of sugar, stirring well.

  Tip: To make the broth clearer and tastier, remember to skim off the white foam while boiling.

  

  

  

  
• 4

  Complete the dish

  Put the catfish into the hot pot, stir gently and cook until the fish is done, then cut some basil and cilantro and add them to the pot. Alternatively, you can transfer the catfish to another pot, scoop some hot pot broth into it. Then wait for the broth to boil before adding the accompanying vegetables to enjoy.

  

  
• 5

  Final product

  The hot pot is fragrant, attractive, with a sweet and sour broth that is well-seasoned. The catfish meat is soft, fresh, and fatty.

  To make the dish more appealing, you can prepare a bowl of salt and chili for dipping with catfish and enjoy it with instant noodles. Surely the catfish hot pot cooked with tamarind will make your whole family love it!