Cobia (Vietnamese: cá bớp) is a marin fish, also known as black salmon, black kingfish, or lemonfish. In Vietnamese cuisine, a hot pot is called lẩu, and there are a variety of lẩu dish. Technically, most meaty non-vegan ingredients can be made into a lẩu dish. Cobia hot pot (Vietnamese: lẩu cá bớp) is highly prized in Vietnam because it always contains high nutritrients, and it is rich in protein and DHA, helping the human body to foster health. Gathering around a hot pot with the whole family members is a wonderful dining experience.
The most common version of cobia hotpot is the one with pickled bamboo shoots. It is based on the cobia and bamboo shoots soup.
Scale the cobia, remove the gills and internal organs, and rub the fish thoroughly inside out with salt to eliminate the fishy and viscous smell. Cut the fish into bite-sized pieces, and marinate the fish with fish sauce, granule seasoning, soup powder and ground black pepper for about 20-30 minutes.
Blanch the shank bones to remove the gamey smell. Slow-cook the bones in a pot of water for 1½ - 2 hours. Remove the scums to maintain the clear broth. In a new pot, sauté the minced garlic, then add tomato wedges to stir-fry. Next, add 2 cups of water, pickled bamboo shoots, and shacha sauce. Whether you add more or less shacha sauce depends on how tolerant you are to capsium taste. Pour the broth into the hot pot, and adjust the seasonings to your taste buds. Add chilli slices if necessary.