Lau ca keo goby fish hotpot

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.