Quang Binh's famous and delicious specialty, sweet potato hotpot

Khoai fish is a type of fish that lives in salt water, mainly in the sea areas of the Central Coast of Thanh Hoa, Nghe An, Quang Binh, Vung Tau, the north of Thai Binh province...

In some other localities, the fish is also called porridge fish because when cooked, it can be mushy like porridge.

The anchovy is small, about 12-18 cm long and only as big as two adult fingers put together. It has a soft, round body, cartilage bones and is very soft, white meat, and no scales. The back has long, thin fins. The tail is quite soft and is divided in half in the middle.

The anchovy is a type of fish that reproduces by laying eggs. Their breeding season is from July to August, and from October to February of the following year is when there are a lot of anchovies (called the anchovy season). Therefore, anchovy hotpot is only available on restaurant menus in the winter and spring. If you go in the summer, it will be difficult for you to fully enjoy this attractive specialty.

Quang Binh's famous and delicious specialty, sweet potato hotpot

Before cooking, the fish will be cleaned of intestines, head and tail removed, then marinated with spices. It can be left whole or cut into pieces depending on the cook, adding a little salt, pepper or chili.

The fish hotpot is cooked with a special recipe including common ingredients such as tomatoes, tamarind juice, star fruit, pickled cabbage, pickled bamboo shoots, mushrooms, etc. and will be seasoned to taste. When the hotpot boils on the stove, add the fish until it is cooked so that the broth is sweet enough, remove the fish and enjoy it while it is still hot so that the sweetness of the fish is intact and the fish meat is soft and chewy without being crushed or fishy.

Eat the fish hotpot with a little fresh vermicelli and the usual raw vegetables. Quang Binh fish hotpot is simple, not fussy, but because of the fresh taste of the fish and above all, the rustic richness in the seasoning in the local style creates a very special flavor that diners will find hard to forget.

Sweet potato fish meat contains a lot of protein, fiber, unsaturated fat, is sweet, cool, non-toxic, when combined to make hot pot, it is not only attractive because of its delicious taste and ease of eating, but is also considered one of the medicinal herbs of Oriental medicine.

Sweet potato hotpot has the effect of nourishing deficiency, cooling blood, treating diabetes, dry complexion, fatigue, headaches and dizziness...

As a nutritious dish representing the rich cuisine of Quang Binh, khoai fish hotpot has been voted as one of the 100 most typical specialties of Vietnam.

On chilly days, gathering together and enjoying a hotpot of sweet potato fish is wonderful!

How to cook Quang Binh fish hotpot

Ingredient:

2kg fresh anchovy

500g pork bones or ribs

200g chopped red tomatoes

300g celery, cut into half bunch

50g chopped shallots

100g chopped green onions

100gr chopped dill

50gr thinly sliced ​​fresh turmeric

500gr fresh rice noodles to eat with or instant noodles, glass noodles as desired

100ml of water

Raw vegetables of all kinds

Fish sauce, salt, pepper...

How to cook fish hotpot is quite simple

First, you take the bone marrow or ribs as you like, wash them, then put them in a pot to simmer to get the broth for the fish hotpot, keep the heat steady, wash the tomatoes, peel and remove the seeds, put them on a cutting board and chop finely.

Pound fresh turmeric until smooth, filter the juice to mix with rice water, wash dill and green onions and cut into bite-sized pieces.

Wash the anchovy, cut off the head and tail, remove the fins, clean the intestines, put in a large bowl and marinate with diluted salt water for about 40 minutes, pour out all the water and add spices such as pepper and chili, marinate for about 15 minutes, then take the anchovy out and put it on a plate.

Put the pan on the stove, turn on low heat then add fried onions to make the fish hotpot fragrant, add chopped tomatoes and stir well then add this mixture to the prepared bone broth pot.

Add the rice water and fresh turmeric to the fish hotpot to get the attractive golden color of turmeric and the light sour taste of vinegar. At this step, you have completed the hotpot broth.

You have finished preparing the Quang Binh fish hotpot broth, put it on the induction cooker or alcohol stove as you like, arrange raw vegetables, green onions, dill to prepare a delicious dish for your family and friends.

When the hot pot water boils, add the anchovies, then add the dill and chopped green onions, keeping the sieve intact so that when the fish is just cooked, you can scoop it out and use it immediately. Add the anchovies to the hot pot as you eat them, because this type of anchovies is only suitable when eaten hot and just cooked to feel the sweetness and aroma.

You should slowly add a few fish at a time, eat all of them before continuing to serve the next guests to avoid the fish from being crushed and losing all its nutrients due to overcooking or if left uneaten for too long, it will cool down and have a fishy taste. Just boil until cooked, then scoop out the fish to enjoy immediately, sniff a little to feel the fresh and delicious taste of the ocean.