Vietnamese Spicy Catfish Hot Pot

Ingredients

• 2 pounds (900g) catfish fillets, cut into chunks 2 pounds (900g) catfish fillets, cut into chunks
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon chili paste (homemade or store-bought) 1 tablespoon chili paste (homemade or store-bought)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 1 bunch fresh mint leaves 1 bunch fresh mint leaves
• 1 bunch Thai basil leaves 1 bunch Thai basil leaves
• 1 lime, cut into wedges 1 lime, cut into wedges
• Rice noodles, cooked according to package instructions Rice noodles, cooked according to package instructions

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced ginger, and sliced red chilies. Sauté until fragrant.
2. 2.
   Add the lemongrass and continue to sauté for another minute.
3. 3.
   Stir in the fish stock, fish sauce, sugar, shrimp paste, and chili paste. Bring the broth to a boil.
4. 4.
   Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Gently add the catfish chunks to the pot and cook for 5-7 minutes, or until the fish is cooked through and flakes easily.
6. 6.
   Pour in the coconut milk and stir gently to combine. Simmer for an additional 2 minutes.
7. 7.
   Remove the pot from heat and garnish with fresh cilantro, mint leaves, and Thai basil leaves.
8. 8.
   Serve the Spicy Catfish Hot Pot with rice noodles, lime wedges, and a side of dipping sauce.

Treat your ingredients with care...

• Catfish — Make sure to choose fresh catfish fillets with a mild aroma. If catfish is not available, you can substitute it with other firm white fish such as cod or halibut.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the broth.
• Chili paste — If you prefer a milder version, reduce the amount of chili paste or omit it altogether. Adjust the spiciness according to your taste preferences.

Tips & Tricks

• For a richer broth, you can add a small amount of tamarind paste or a squeeze of lime juice.
• Customize your hot pot by adding your favorite vegetables such as bok choy, mushrooms, or bean sprouts.
• If you cannot find fresh herbs, dried herbs can be used as a substitute, although the flavor may be slightly different.
• To make the dipping sauce, combine lime juice, fish sauce, sugar, minced garlic, and sliced chili peppers according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Spicy Catfish Hot Pot in individual bowls, allowing each person to customize their own bowl with rice noodles, fresh herbs, and a squeeze of lime juice. Encourage your guests to dip the catfish chunks into the tangy dipping sauce for an explosion of flavors.

Presentation advice

Present the Spicy Catfish Hot Pot in a large communal pot at the center of the table, surrounded by bowls of rice noodles, fresh herbs, lime wedges, and the dipping sauce. The vibrant colors and aromatic herbs will create an enticing visual display.