Fermenting fish and other aquatic food is a method of preserving food in southern Vietnam’s Mekong River region. The fermented fish hotpot dish is memorable thanks to the umami of seafood and the characteristic aroma of fermented fish, as well as many fresh and delicious regional vegetables.
This type of seafood hotpot dish does not require much time, because the main ingredient for the broth is the ferment fish, and you almost do not have to prepare anything with it.
Two most prized fermented fish are made from cá linh
In a pot, stir all ferment fish into 500 ml (2 cups) of water and boil as the broth. Cook until the fish almost dissolved in the broth, and strain through a sieve. Cook the sea snails for about 30 mins, then slice into bite-sized pieces.
In a separate pot, heat 2 tablespoon of cooking oil, and sauté the minced garlic, then minced lemongrass. Add sliced pork belly and stir-fry until the meat shrinks. Pour the strained broth into the pot, add some coconut juice, sliced eggplants, and sliced seas snails. Bring the broth to a boil, and reduce the heat. Season the broth to suit your taste buds.
Place an electric stove on the serving table. Place the broth pot on the stove, and turn the stove on. Add prawns, squids, and clams into the pot, and wait until the hot pot comes to a boil.
Always use fresh seafood.