Lẩu cá bớp

Method

1. 1 Cut the sea bass into 3 cm thick slices; sea bass has firm flesh, so cutting it thick won't cause it to fall apart.
2. 2 Boil the fish heads and bones with 1.2 liters of water and lemongrass for 20 minutes, then strain to obtain the broth.
3. 3 Boil the bamboo shoots twice, then stir-fry them with a little fish sauce for 6 minutes to allow the flavors to infuse.
4. 4 Add bamboo shoots, tomatoes, and tamarind juice to the pot, then season with fish sauce and chili peppers.
5. 5 Dip the fish slices in the broth for 4 minutes before eating; do not cook the whole pot at once because overcooked sea bass will become mushy.

With an appliance

• Pressure cooker 50 min

  Replace step 2: simmer the fish head and bones with lemongrass under high pressure for 6 minutes, then quickly release the pressure and carefully strain the broth; step 5 still involves blanching the fish slices with the lid open for exactly 4 minutes to prevent the fish from falling apart.