Stuffed Boneless Fish Hot Pot

Stuffed Boneless Fish Hot Pot is a beloved dish among Khmer people, especially reserved for special occasions like reunions or weddings in Cambodia. The authentic Khmer recipe typically features stuffed snakehead fish (trey tok), but any fresh water, white meat fish can be used. The delectable combination of boneless trout stuffed with ground pork creates a delicious and savory dish that is highly enjoyed by those who savor it.

To prepare this hot pot, the fish is meticulously cleaned, removing scales and gutting it while leaving the head and tail intact. A careful incision is made on both sides of the fish to separate the meat from the bones, and the bones are removed from the neck and tail. The resulting cavity is then filled with a mixture of ground pork, bean thread noodle, dried banana flowers, black fungus mushrooms, green onion, fish sauce, soy sauce, and black pepper. The fish is secured closed with strings tied at both ends.

Pan-frying the stuffed fish until golden brown adds a rich flavor to the dish. Sliced onion, carrot, and daikon are arranged on top of the fish, and chicken broth is poured over, creating a flavorful soup. Seasoning with sugar, fish sauce, and black pepper further enhances the taste. Cilantro is sprinkled on top, and the strings are removed before serving.

Traditionally, this Stuffed Boneless Fish Hot Pot is served hot with rice and watercress. A portable stove is often placed in the center of the dining table, and the soup pot is set on top for a communal dining experience. Dipping fresh watercress into the boiling hot pot adds a refreshing element to the meal. While many Khmer Krom prefer this hot pot with rice, it is also suitable for serving as an appetizer (mahope sar).

This dish not only showcases the rich flavors of Khmer cuisine but also reflects the cultural importance of communal meals in Cambodia. The meticulous preparation and combination of ingredients contribute to the uniqueness and popularity of this delightful Khmer hot pot.

Ingredients

Directions to make Stuffed Boneless Fish Hot Pot

1. Clean fish; remove scales, gut, but leave it head and tail on.Using sharp knife to make an opening on both sizes of fish back to separated meat from the bones but leave one side with the tail on. Carefully cut out bones from fish neck and at tail end with kitchen scissors, remove remaining bones along the fish belly, and set it a side.
2. In a small bowl, mix grounded pork with bean thread noodle, banana flower, mushroom, green onion, fish sauce, soy sauce and black pepper, mix well.
3. Stuffs prepared meat in middle of fish and closed it by tie strings on both ends to secured stuffing.
4. Pre heat a frying pan or wok.
5. When frying pan is hot, add oil and fish, pan-fry stuffed fish till both sides golden brown.
6. Arranges onion, carrot and daikon on top fish and pour chicken broth over.
7. Seasoning with sugar, fish sauce and dash of black pepper.
8. Top with cilantro and removed string before serve.
9. Serve hot with rice along with watercress.

TO SERVE:

Place a portable stove in the center of dinning table, put the soup pot on top, dips fresh watercress in boiling hot pot when eat.

Most Khmer Krom prefer this hot pot with rice but also good for serve as mahope sar.

Enjoy it

Related Recipe: Duck and Preserved Bean Curd Hot Pot