Lẩu Cá Thác Lác Khổ Qua Nấu Dứa (Pineapple Bitter Melon Fish Hot Pot)
60% chuẩn vị · Vietnamese Fusion
A creative twist on the classic hot pot, incorporating the natural sweetness and acidity of pineapple into the broth. This variation adds a tropical fruitiness that complements the fish and balances the bitterness of the melon.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Snakehead fish (cá thác lác) fillet400g
- Bitter melon (khổ qua)1 large
- Pineapple1/4 medium
- Shallots2 cloves
- Garlic2 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Water1.5 liters
- Dill1 small bunch
- Chili1-2
Các bước
- 1
Prepare the fish cakes: Mince the snakehead fish fillet. Mix with minced shallots, garlic, 1 tbsp fish sauce, 1/2 tsp salt, and 1/2 tsp black pepper. Knead until sticky. Form into small balls or patties.
- 2
Fry the fish cakes: Heat vegetable oil in a pan. Fry the fish cakes until golden brown. Set aside.
- 3
Prepare the bitter melon and pineapple: Halve the bitter melon, scoop out seeds, and slice thinly. Blanch in boiling water for 1 minute, rinse with cold water. Cut pineapple into bite-sized chunks.
- 4
Prepare the broth: In a large pot, combine water, remaining fish sauce, sugar, and a pinch of salt. Bring to a boil.
- 5
Assemble the hot pot: Add the blanched bitter melon, pineapple chunks, and fried fish cakes to the boiling broth. Simmer for 10-15 minutes until flavors meld and ingredients are cooked.
- 6
Garnish and serve: Chop dill. Slice chili. Serve hot with fresh dill and chili on the side.
