Photograph of the finished Lau ca keo goby fish hotpot

Vietnam · Lẩu cá kèo lá giang

Lau ca keo goby fish hotpot

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goby fish Goby fish 1.3 lb
  • Photograph of Giang leaves Giang leaves 2.8 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Fresh rice noodles Fresh rice noodles 11.3 oz
  • Photograph of Bean sprouts Bean sprouts 4.2 oz
  • Photograph of Water spinach Water spinach 5.6 oz
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Spring onion Spring onion 1.4 oz

Method

  1. 1 Rub salt on the fish to remove the slime, keeping it whole so it doesn't break apart when added to the hot pot.
  2. 2 Sauté the dried shallots and chopped lemongrass, then add the sliced tomatoes and stir-fry for 5 minutes until they release their color.
  3. 3 Pour 800 ml of water into a pot, bring to a boil, then crush the giang leaves and add them in. Cook for 10 minutes to allow the broth to develop its sour flavor.
  4. 4 Season with fish sauce, sugar, and chili peppers to achieve a balance of sour, spicy, salty, and sweet flavors.
  5. 5 Place the hot pot on the stove, add the snakehead fish and cook for 5 minutes, then serve with rice noodles, bean sprouts, and shredded water spinach.

With an appliance

  • Oven 50 min

    Replace step 2: arrange tomatoes, dried onions, and lemongrass on a baking tray, bake on the racks of the oven at 220 degrees for 12 minutes, and rotate the tray at the 7th minute to brown the tomatoes, then add them to the water in step 3. The fish is still only dipped for 5 minutes in step 5.

Start cooking