Let’s change up the weekend with a rich and delicious seafood hotpot with Dien May Xanh. What are you waiting for? Prepare the ingredients and join us to cook this attractive hotpot for the whole family!
1. Assorted Seafood Hotpot
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Assorted Seafood Hotpot
Serves 4
Beef 200 gr
Fish fillet 200 gr
Clams 200 gr (cockles)
Shrimp 200 gr
Squid 200 gr
Shallots 1
Tomato 1
Pineapple 1/4
Dried shiitake mushrooms 5
Enoki mushrooms 100 gr
Chili A few (sliced)
Lemongrass 2 stalks
Garlic 3 cloves
Ginger 1 small piece
Bone broth 1.5 liters
Thai hotpot seasoning 1 packet
Cooking oil 2 tablespoons
Vegetables to eat with hotpot A few (enoki mushrooms/ napa cabbage/chrysanthemum greens…)
Equipment
How to choose fresh ingredients
How to choose fresh beef
- To choose good beef, you should observe the color of the meat. Fresh and delicious meat usually has a bright red color, not dark red, and the beef fat is light yellow.
- You should choose small and soft pieces of meat, with smooth fibers and good elasticity when pressed.
- If you observe small, white cysts on the meat that are easy to remove, it is highly likely that it is a parasite. You should also limit buying small, pre-cut pieces of meat, as they often contain parasites.
How to choose fresh clams (cockles)
- Choose live clams with hard shells and tightly closed mouths.
- If the clam’s mouth is open, touch it with your hand. If it closes, you should buy it because it’s a live clam.
- Try to separate the clam shell with your hand. If it’s easy to separate, it’s a dead clam, and you should absolutely not buy it.
How to choose fresh fish fillets
- You can choose any type of fish fillet you like, such as salmon, tilapia, basa fish,… Or buy fresh fish and fillet it yourself.
- Good fish fillets will have a pinkish-red or pinkish-white flesh with a bright color.
- Choose fillets where the skin is firmly attached to the flesh and still feels elastic when pressed.
- If you buy frozen fish fillets, pay attention to the production date, expiry date, and origin of the product.
- Do not buy fillets with a strange smell or crumbly flesh, or if the skin is peeling off the flesh.
How to choose fresh tomatoes
- Choose tomatoes with pinkish-red skin and plump appearance as they are naturally ripened.
- When touched, they should feel slightly soft and firm when held.
- Do not buy tomatoes that are dark red and have hard skin as they may have been treated with chemicals or artificially ripened.
- Do not buy tomatoes that are too soft, wrinkled, and no longer shiny as these are old tomatoes that have been stored for a long time.
How to choose fresh vegetables
- You can buy any type of vegetable to eat with hotpot that you like, such as mustard greens, water spinach, napa cabbage, squash blossoms,…
- Fresh vegetables will have a fresh green color, intact and glossy leaves, and stems of medium size, neither too big nor too small.
- Do not buy vegetables that are bruised, rotten, or wilted.
How to choose fresh pineapple
- Sweet pineapples will have a bright yellow color from the stem to the top, or with a little green mixed in.
- Choose pineapples that are short and cylindrical, as they will have more flesh and be sweeter than long pineapples.
- Choose pineapples with large and sparse eyes and a sweet aroma.
- Choose pineapples that feel heavy when held and have fresh green tops.
- Do not choose pineapples with skin that has turned orange-yellow or has black spots.
- Do not buy green pineapples as they are very sour and will not be tasty when cooked.
How to cook Assorted Seafood Hotpot
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Prepare the seafood
Wash the clams and soak them in sliced chili for 30-50 minutes to remove the sand. Then rinse with clean water.
Wash the beef, slice it thinly, clean the squid, remove the intestines, wash it, and cut it into bite-sized pieces or leave it whole as desired. Devein and wash the shrimp.
Wash the fish fillet and drain, then cut into bite-sized pieces.
How to make clams release all the sand
- After washing the clams, soak them in diluted salt water for about 2 hours to release all the sand and impurities in their mouths, then remove and rinse with clean water before cooking.
- You can soak the clams in water for about 1 hour to open their mouths. Then put the clams in a container, cover it, and shake vigorously for about 5 minutes. Continue soaking the clams in water for about 30 more minutes, and they will be clean.
See details:
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Prepare the other ingredients
Peel the pineapple, remove the eyes, and cut into small pieces. Wash the tomatoes and cut into bite-sized pieces.
Peel and crush the garlic. Peel and shred the ginger. Slice the lemongrass.
Pick the young leaves and stems of the vegetables to eat with the hotpot, cut off the ends of the enoki mushrooms and tear them into smaller pieces, remove the hard stems of the dried shiitake mushrooms. Then wash the vegetables and mushrooms and drain.
How to peel a pineapple quickly without cutting the eyes:
- Cut off both ends of the pineapple and cut it in half. Then turn the pineapple upside down and use a knife to remove the skin, cutting deep into the flesh to remove the eyes.
- You can cut the pineapple into 4 pieces and use a knife to peel the skin like peeling a watermelon.
