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A simple recipe for stingray fish hotpot

You must be familiar with the aromatic hotpot meals that are served during friends’ or family get-togethers. But have you ever tried hotpot made with stingray fish? Let’s KINGFISH introduce you to a delicious hotpot meal: hotpot with stingray fish! A delicious dish that combines the distinct flavors of fresh sea fish and flavorful ingredients is stingray fish hotpot. We will show you some delectable recipes for stingray fish hotpot that will have you hankering for more.

I/Recipe for Stingray Fish Hotpot with Sour-Soup Creeper

1. Get the ingredients ready

You’ll need the items that follow to create Sour-Soup Creeper and Spicy and Sour Stingray Fish Hotpot:

• 350g stingray fish
• 50g of Sour-Soup Creeper
• Two or three tomatoes
• Rice paddy herb cilantro: five to seven sprigs
• 150g of pickled bamboo shoots
• Shallots: five to six bulbs
• One huge bulb of garlic
• 3–4 slices of bird’s eye chillies

One package of Thai hotpot seasoning; common seasonings.

2. How to make Stingray Fish Hotpot with Sour-Soup Creeper?

Cooking Stingray Fish Hotpot with Sour-Soup Creeper is easy. Here are the procedures.

Step 1: Get the ingredients ready

• Use salt to scrub the stingray fish to get rid of the slime and fishy smell. Repeatedly rinse it well under water.
• Drain and chop the stingray fish into small pieces.
• After washing, cut the tomatoes into wedges.
• Rinse the rice paddy herb and cilantro, then roughly cut them.
• Clean the Sour-Soup Creepers, mash them to release the acidic liquid, and save them in a basin.
• Chop the garlic and shallots finely. Hammer the avian eye chilies.

Step 2: Marinate the stingray fish

• Combine one tablespoon of fish sauce, one tablespoon of chopped shallots and garlic, one teaspoon of MSG, and one crushed chile.
• To allow the stingray fish to absorb the flavors, evenly coat it with the mixture and place it in the refrigerator for 15 to 30 minutes.

Step 3: Preparing the hotpot

Making the broth from the stingray fish hotpot is quite easy:

• To begin, heat up a saucepan and add cooking oil. Add the remaining minced garlic and half of the minced shallots and sauté until aromatic.
• After that, add the pieces of stingray fish and stir-fry for three to five minutes, flipping the fish carefully. After the fish is stir-fried, take it out and lay aside.
• Next, add more cooking oil and sauté the remaining finely chopped garlic and shallots until aromatic.
• After giving the tomatoes a quick stir-fry, add 1.5 liters of filtered water. Stir in the Sour-Soup Creepers, pickled bamboo shoots, and Thai hotpot spice package.
• After bringing the hotpot soup to a boil, add sugar and fish sauce.
• Before turning off the heat, return the stir-fried fish to the saucepan and allow it to simmer for a further five to ten minutes.
• After letting the hotpot settle for three to five minutes, add the rice paddy herb and cilantro. The fish hotpot is now prepared.

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II/ A simple recipe for pickled fish and bamboo shoot hotpot

1. Prepare the ingredients

• Stingray fish: 1 kilogram
• Pickled bamboo shoots: 300 – 400 grams
• Tamarind juice: 50 – 80 grams
• Tomatoes: 2 – 3 pieces
• Pineapple: ¼ piece
• Chili peppers: 1 – 2 pieces
• Cornstarch: 1.5 tablespoons
• Vinegar: 1 – 2 tablespoons
• Seasonings, cooking oil
• Accompanying vegetables: mint, banana flowers, water spinach”

2. How to Make a Tasty and Flavorful Hot Pot with Stingray Fish with Pickled Bamboo Shoots

Just follow these instructions to make the stingray fish hot pot with pickled bamboo shoots, which will result in a visually stunning meal

Step 1: Get the veggies and fish ready

• Trim and chop the stingray fish into small pieces. After giving the fish a good wash with cold water several times, rub vinegar over it to get rid of any sliminess and fishy smell.
• Finely cut the garlic and thinly slice the purple shallots. Slice the peppers into thin rings.
• Roughly chop the pineapple into small pieces.
• Segment the tomatoes with a knife.
• To get rid of any bitterness, gently squeeze the pickled bamboo shoots after rinsing them in water two or three times.

Step 2: Prepare the shallot and garlic mixture

• Heat a pan with a little cooking oil. When the oil is hot, add the garlic and sauté until golden, then remove and drain excess oil.
• Mix the sliced purple shallots with cornstarch, then add them to the hot oil in the pan and sauté until fragrant over low heat. When the shallots turn golden, remove and drain excess oil.

Step 3: Make the Hotpot

• Place a hot pot on the stove with about 2 liters of water and bring it to a boil.
• Take a small amount of boiling water and pour it into a bowl with tamarind, use a spoon to extract the tamarind essence, and discard the tamarind seeds to avoid making the broth bitter.
• When the hot pot water is boiling, add pineapple, ⅔ of the tomatoes, ⅔ of the pickled bamboo shoots, and finely chopped chili peppers, stirring well to bring the broth back to a boil.
• Add the ingredients with a sour taste to the hot pot and let the broth simmer.
• Season the broth with fish sauce, sugar, seasoning cubes, and chicken stock powder to taste.
• Finally, add the stingray fish to the pot and let it simmer for an additional 10 minutes, or until the fish is cooked. Then, turn off the heat and add the fresh herbs. The dish is now ready!

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III/ Notes for a Delicious Stingray Fish Hot Pot

• Cooking the hot pot on a charcoal stove or a mini gas stove with a small heat while eating will enhance the flavor of the hot pot, and the fish will have less fishy odor.
• Add the accompanying vegetables to the hot pot for about 1 – 2 minutes, then remove them and eat immediately to preserve their freshness, and crunchiness, and provide a better culinary experience.
• Let the fresh herbs sit in the hot pot for about 2 – 3 minutes after turning off the heat to maintain their vibrant colors.

IV/ Conclusion

This article has shared with you how to prepare a delicious and enticing stingray fish hot pot. Hopefully, you will be able to choose fresh and tasty stingray fish and cook delightful dishes with it for your family and friends.