8 Easy and Authentic Ways to Make Fish Hot Pot at Home

Fish hotpot is a familiar dish that is easy to prepare yet incredibly appealing, thanks to its rich broth that harmoniously blends the natural sweetness of fish with various accompanying vegetables. Depending on the type of fish, you can experiment with different styles of hotpot, ranging from sour and spicy to light and sweet, suitable for the entire family’s palate. In this article, let’s join Ola Squid to explore 8 delicious and easy-to-make fish hotpot recipes that you shouldn’t miss.

1. How to cook delicious sturgeon hotpot

Ingredients for sturgeon hotpot:

• 1kg sturgeon
• 500g pork marrow bones
• 1/2 pineapple, 3 tomatoes
• 100g green onions, dill, rice paddy herb
• 3 lemongrass stalks, 5 garlic cloves, 1 fresh galangal root
• Seasonings: fish sauce, salt, sugar, bouillon powder

Steps to prepare sturgeon hotpot:

• Step 1: After purchasing the sturgeon, wash it with salt water or vinegar to remove the odor, then cut it into bite-sized pieces. Blanch the pork bones. Cut the pineapple and tomatoes into pieces, and wash the herbs. Peel and crush the galangal, lemongrass, garlic, and shallots.
• Step 2: Simmer the pork bones for about 1-1.5 hours to extract the sweetness, remembering to skim off the foam for clear broth. Sauté the crushed seasoning mixture until fragrant, add the tomatoes and pineapple, stir until softened, and pour into the broth pot. Season to taste and simmer further to develop the flavor.
• Step 3: When serving, boil the hotpot broth, dip the sturgeon and vegetables until just cooked. Serve with vermicelli or noodles and ginger dipping sauce to enhance the flavor. The sturgeon hotpot has a subtle, sweet taste with a gentle aroma from the galangal and lemongrass, combined with firm fish meat and fresh vegetables, making it very appealing.

See now: How to cook a rich, appealing, and easy-to-make sturgeon hotpot at home

2. How to make tuna hotpot

Ingredients for tuna hotpot:

• Tuna
• Tomatoes, pineapple
• Minced lemongrass, minced garlic, 7 lime leaves
• 2 tablespoons cooking oil, 1 teaspoon bouillon powder
• 2 teaspoons sugar, 2 teaspoons salt
• 2 tablespoons sour and spicy hotpot sauce, 1 tablespoon tamarind pulp
• Seasonings: salt, sugar, bouillon powder, sour and spicy hotpot sauce, cooking oil

Instructions for cooking tuna hotpot are as follows:

• Step 1: First, soak the tuna in water mixed with vinegar for about 5 minutes to remove the fishy odor, then wash it again and drain.
• Step 2: Proceed to sauté the minced lemongrass, minced garlic, and lime leaves in cooking oil until fragrant. When the aroma is released, add the tomatoes and pineapple and stir briefly until softened.
• Step 3: Add water to the pot, dissolve the tamarind in hot water, filter for the juice, and add to the pot along with the sour and spicy hotpot sauce. Season with salt, sugar, and bouillon powder to taste, and simmer for a few more minutes.
• Step 4: When serving, bring the hotpot broth back to a boil, then dip the tuna along with the accompanying vegetables until cooked. The appealing tuna hotpot features a harmonious sour and spicy taste, with a rich broth combined with sweet and succulent fish meat, perfect for family gatherings.

See more: What dishes can be made with tuna? Simple tuna preparation methods at home

3. Guide to cooking grouper hotpot

Ingredients for grouper hotpot:

• Grouper (about 1.5kg)
• 1/4 pineapple, 1 shallot
• 2 tomatoes, 50g straw mushrooms
• 200g pickled bamboo shoots, 100g okra
• 1 garlic clove, 2 bird’s eye chilies
• 1 teaspoon rice vinegar, 1kg fresh vermicelli
• 2 tablespoons annatto oil, a little Korean chili powder
• A little rice-washed water, some cilantro, green onions
• 1 teaspoon salt, 5 teaspoons bouillon powder
• 2 teaspoons MSG, 5 teaspoons sugar

Detailed steps to cook grouper hotpot:

• Step 1: Clean the grouper, cut into bite-sized pieces, lightly score the fish body, and marinate with bouillon powder, salt, and MSG to absorb the flavors.
• Step 2: Slice the pickled bamboo shoots, soak in diluted salt water, then wash. Cut tomatoes and pineapple into small pieces, and clean the straw mushrooms. Finely mince the shallots and garlic, and wash the herbs, cutting them into pieces.
• Step 3: Sauté the shallots and garlic in annatto oil, then stir in the tomatoes and pineapple until softened. Next, add the pickled bamboo shoots, stir evenly, season slightly, and add chili powder for color.
• Step 4: Then, add water to the pot, bring to a boil, and season to taste. Continue adding mushrooms, tomatoes, pineapple, and chili, then add rice vinegar to create a light, sour taste.
• Step 5: When serving, boil the hotpot broth, dip the grouper along with the vegetables and vermicelli, and enjoy while hot. The sour bamboo shoot grouper hotpot stands out with its mild sour taste, rich broth combined with firm, sweet fish meat, creating an appealing flavor.

See more: What dishes can be made with catfish? Revealing 11 incredibly appealing delicious dishes

4. How to make salmon hotpot

Ingredients for salmon hotpot:

• 500g salmon
• 250g tomatoes, 150g pineapple
• 10g garlic, 4 lemongrass stalks
• 10g shallots, 1 horn chili
• 10g sawtooth herb, 300g fresh vermicelli
• 1 packet of Thai hotpot seasoning, 2 tablespoons rock sugar
• A little salt/bouillon powder, 1 tablespoon
• Accompanied vegetables: elephant ear stalks, morning glory, banana blossom,…

Instructions for making salmon hotpot as follows:

• Step 1: Wash the salmon with diluted salt water or alcohol to remove the fishy odor, then drain.
• Step 2: Cut the tomatoes and pineapple into bite-sized pieces. Crush the lemongrass, finely mince the shallots and garlic, and slice the chili. Wash the vegetables thoroughly, preparing them carefully to maintain their crispness and deliciousness.
• Step 3: Sauté the shallots and garlic in cooking oil until fragrant, add the lemongrass, tomatoes, and pineapple and stir until softened. Add water, bring to a boil, then season with seasonings, the Thai hotpot packet, and rock sugar to create a harmonious sweet and sour taste.
• Step 4: Add the salmon to cook, then add the herbs and chili to enhance the flavor. When serving, dip the vegetables and eat with fresh vermicelli. The sour and spicy salmon hotpot is highlighted by its mild sour taste, slight heat, and the characteristic richness of salmon, combined with crisp fresh vegetables to create an appealing flavor, suitable for cozy meals.

See more: What is river eel? How much does it cost per kg?

5. How to cook red tilapia hotpot

Ingredients for red tilapia hotpot:

• Red tilapia (about 1.5kg)
• 500g fresh vermicelli, 300g water mimosa
• 300g morning glory, 1 elephant ear stalk
• 3 chilies, 4 lemongrass stalks
• 2 tomatoes, 5 ripe kumquats
• 50g ginger, 1/2 pineapple
• 1 ginger branch, 2 teaspoons minced garlic
• 1 box of satay, 20g rice paddy herb
• 50g sawtooth herb, 1 tablespoon cooking oil
• 1 teaspoon sugar, 3 teaspoons bouillon powder
• 2 tablespoons sugar, 1 teaspoon salt

Steps to prepare red tilapia hotpot:

• Step 1: Clean the fish, rub with salt and ginger to remove the fishy odor, wash it again, and cut it into bite-sized pieces.
• Step 2: Cut the pineapple and tomatoes into pieces, crush the lemongrass. Pick and wash the vegetables, then drain them. Finely mince the garlic, shallots, and ginger.
• Step 3: Marinate the fish with fried garlic, bouillon powder, sugar, and chili for about 10 minutes to absorb the seasonings.
• Step 4: Sauté the garlic, shallots, and ginger, then add the lemongrass and stir well. Continue adding the tomatoes and pineapple and stir briefly, then add water and bring to a boil. Season with spices and satay, then add the kumquat juice to create a harmonious sour and spicy taste.
• Step 5: Add the fish to cook, then add the rice paddy herb and sawtooth herb to enhance the aroma. When serving, dip the morning glory, water mimosa, elephant ear stalks, and enjoy with fresh vermicelli. The sour and spicy red tilapia hotpot stands out with a rich broth, a mild sour taste from the kumquats blending with the pungent spiciness of the satay, combined with the sweet and soft fish meat.

See more: What dishes can be made with carp? 12 simple carp preparation methods

6. How to prepare grass carp hotpot

Ingredients for grass carp hotpot:

• Grass carp (about 3 – 4kg)
• 2 dill branches, 2 chilies
• 2 tomatoes, 1 turmeric root
• 3 green onion branches
• Accompanied vegetables: water mimosa, water lily,… (optional)
• 1 tablespoon soybean paste, 1 tablespoon fermented rice

Instructions for cooking grass carp hotpot as follows:

• Step 1: Clean the grass carp, remove the intestines, cut into bite-sized pieces, and wash again to remove the slime. You can lightly marinate with chili and dill to enhance the aroma.
• Step 2: Cut the tomatoes into wedges and crush the turmeric. Pick and wash the vegetables with diluted salt water and drain.
• Step 3: Next, mix the fish with soybean paste and turmeric, then let it sit for about 15 – 20 minutes to evenly absorb the seasonings.
• Step 4: Then, add tomatoes, fermented rice, and water to the pot, and bring to a boil to create a light, sour taste. When the water boils, add the marinated fish and cook for about 10 minutes until the fish is cooked.
• Step 5: Add green onions, dill, and chili to the pot to release the aroma. When serving, dip the vegetables and enjoy with fresh vermicelli. The grass carp hotpot has a characteristic light sour taste from the fermented rice, blending with the sweet and soft fish meat and the aroma of dill.

See more:

• What is good to cook with grass carp? 14 easy dishes for family meals
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• What dishes can be made with bighead carp? Top 10 simple yet delicious cooking recipes
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7. Guide to cooking knifefish hotpot

Ingredients:

• 800g knifefish
• 500g pork bones, 1 white radish
• 2 bitter melons
• 400g malabar spinach, 5 shallots
• 2 green onion branches, 1 garlic bulb
• A little cilantro, 2 tablespoons fish sauce
• 1 tablespoon sweet and sour satay, 1/2 teaspoon chili powder
• Seasonings: salt, sugar, bouillon powder, pepper, fish sauce, cooking oil

Steps to cook knifefish hotpot as follows:

• Step 1: Scrape the knifefish meat, removing the bones. Wash the pork bones and blanch to remove the odor. Remove the seeds from the bitter melon, slice it, and wash the malabar spinach, radish, and other vegetables, then cut into bite-sized pieces.
• Step 2: Next, mix the fish meat with minced shallots and seasonings, then knead until firm and sticky to create binding. The pork bones are also lightly marinated to enhance the sweetness when cooking.
• Step 3: Sauté the shallots and garlic, add the pork bones and stir until firm, then add water and radish, simmer for about 20 minutes to extract the natural sweetness. Then season to taste and add satay if you like it spicy.
• Step 4: When serving, bring the hotpot broth to a boil, then form the fish into balls and drop them into the pot along with the bitter melon. Dip the malabar spinach and enjoy with vermicelli or noodles. The knifefish hotpot is appealing due to the light, sweet taste of the broth, with chewy and soft fish balls harmonizing with the slight bitterness of the bitter melon, creating a balanced flavor.

8. How to make cobia sour bamboo shoot hotpot

Ingredients:

• 500g cobia
• 500g pork bones, 300g sour bamboo shoots
• 20g bean sprouts, 20g rice paddy herb
• 150g tamarind, 1kg fresh vermicelli
• 3 tomatoes, 1 tablespoon shrimp satay
• 8 lemongrass stalks, 3 garlic cloves
• 1 tablespoon fish sauce
• Hotpot vegetables: morning glory, banana blossom, water lily, rice paddy herb, bean sprouts,…
• Seasonings: salt, sugar, bouillon powder, pepper, fish sauce

Preparation of the cobia sour bamboo shoot hotpot dish as follows:

• Step 1: Upon purchasing the cobia, you need to clean it, cut it into pieces, and marinate with fish sauce, sugar, and bouillon powder to absorb the flavors.
• Step 2: Blanch the pork bones, then wash. Finely mince the lemongrass and garlic, and cut the rest into pieces. Wash the vegetables, sour bamboo shoots, and tomatoes, then cut into bite-sized pieces. Soak the tamarind in hot water and filter for the juice.
• Step 3: Next, proceed to simmer the pork bones with lemongrass for about 45 minutes to extract the natural sweetness, then add the tamarind juice.
• Step 4: Sauté the garlic and lemongrass, then stir-fry the tomatoes to create color. The cobia is lightly fried with satay to firm it up and release the aroma.
• Step 5: Add tomatoes, sour bamboo shoots, and rice paddy herb to the broth pot, season to taste, then add the fish and bring to a boil. The cobia sour bamboo shoot hotpot has a mild sour taste from the tamarind and bamboo shoots, blending with the sweet and rich taste of the fish.

See more: What dishes can be made with cobia? Top 16 appealing preparation recipes

9. Notes for an even tastier fish hotpot

Below are some things you need to keep in mind to have a delicious, perfectly flavored fish hotpot pot:

• Select fresh fish with plenty of meat: Prioritize fish that is fresh and alive, with clear eyes, red gills, firm meat, and choose types with few or no eggs to make the hotpot richer.
• Proper preparation: Wash the fish with salt, vinegar, or ginger to remove the fishy odor. When preparing the fish, avoid breaking the gallbladder, as it will make the fish meat bitter.
• Do not use fish marinade water: When adding the fish to the hotpot pot, you should not pour the marinade water in to avoid making the broth fishy. Besides, only add the fish when the hotpot broth is boiling and limit excessive stirring to avoid the fish breaking apart.
• Cook a standard-flavored broth: You should simmer bones or utilize the fish heads and bones to create natural sweetness. During the cooking process, remember to skim off the foam regularly to make the broth clearer and tastier.
• Balance the flavors: Harmoniously adjust the sour, spicy, salty, and sweet tastes using ingredients like tamarind, lemongrass, chili, satay,… to suit the family’s palate.
• Prepare accompanying vegetables and dipping sauce: Vegetables should be washed, drained, and dipped as needed to maintain their crispness and nutrition. Prepare additional dipping sauces like chili fish sauce or chili salt with lime to make the hotpot dish more rich and appealing.

Hopefully, with the detailed sharing about the fish hotpot cooking methods above, you have more appealing suggestions to enrich your family’s menu. From rich and spicy hotpot dishes to natural sweet and light tastes, each preparation method brings a unique culinary experience, helping to make the meal cozier. To explore many more delicious cooking recipes, diverse preparation secrets as well as to understand more about delicious fresh fish types, don’t forget to follow the Blog of Ola Squid to update many useful pieces of information! After enjoying these hotpot dishes, why not visit our store to explore premium dried seafood products perfect for snacking or gifting?