Name: Seafood and Fermented Fish Broth Hot Pot
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1/4 cup of boneless fermented fish (mam); 2 cups of water; 2 tablespoon of vegetable oil; 6 oz (170 gram) of pork belly meat with skin on (sach chrouk bei choen), sliced thin; 4 cloves garlic, minced; 1/4 cup of fresh or frozen minced lemon grass; 2 hot chili pepper, minced; 1 yellow onion, sliced; 1 tablespoon of sugar; 1 tablespoon of fish sauce; 1/4 teaspoon of black pepper; 1 lb (450 gram) of catfish or basa filets, cut chunks; 1 lb (450 gram) of large shrimp, peeled and de-veined

Seafood and Fermented Fish Broth Hot Pot

Seafood and Fermented Fish Broth Hot Pot is an authentic and delicious Khmer dish that combines fish, shrimp, and pork belly meat (sach chrouk bei choen) in a light fermented fish broth. This popular recipe is often served at family reunions or gatherings of large groups due to its easy preparation, its communal and interactive nature, its delectable taste, and its widespread appeal among Khmer individuals.

To create this flavorful hot pot, boneless fermented fish (mam) is boiled in water until the fish dissolves. The resulting fermented fish stock (tirk mam) is strained to remove fish bones. In a large soup pot, pork belly meat with the skin on is sautéed with garlic, minced lemongrass, chili pepper, and sliced onion. The dish is then seasoned with sugar, fish sauce, and black pepper. The fermented fish stock and water are added to the pot, and the mixture is cooked until the meat becomes tender. Chunks of catfish or basa filets are introduced to the pot, followed by peeled and deveined large shrimp.

To serve, shrimp are arranged at the bottom of a portable hot pot, and the fermented fish soup is poured in before placing hot charcoal in the pot or turning on the electric pot. This step is crucial as shrimp cook quickly. The hot pot is then enjoyed with rice or noodles, an array of raw vegetables, and slices of lime or lemon.

Seafood and Fermented Fish Broth Hot Pot encapsulates the spirit of Khmer cuisine, offering a delightful combination of flavors and textures. The interactive dining experience, coupled with the rich broth and diverse seafood elements, makes it a cherished dish for communal celebrations among Khmer families and friends.

Ingredients

1/4 cup of boneless fermented fish (mam)
2 cups of water
2 tablespoon of vegetable oil
6 oz (170 gram) of pork belly meat with skin on (sach chrouk bei choen), sliced thin
4 cloves garlic, minced
1/4 cup of fresh or frozen minced lemon grass
2 hot chili pepper, minced
1 yellow onion, sliced
1 tablespoon of sugar
1 tablespoon of fish sauce
1/4 teaspoon of black pepper
1 lb (450 gram) of catfish or basa filets, cut chunks
1 lb (450 gram) of large shrimp, peeled and de-veined

Directions to make Seafood and Fermented Fish Broth Hot Pot

In a small pot, boiled fermented fish (mam) and 2 cups water till fermented fish dissolved.
Placed a small strainer over a large bowl, pours fermented fish stock (tirk mam) in to the strainer to strains out fish bones and set it a side.
Heat up a large soup pot.
When soup pot is hot, add oil, saute’ pork meat with garlic , lemon grass, chili pepper and onion.
Seasoning with sugar, fish sauce and black pepper.
Pour 6 cups water and fermented fish stock in to the soup pot and cook till meat tender.
Add fish and cook till fish tender.
Arrange shrimp on bottom of a portable hot pot then add fermented fish soup before put hot charcoal in the portable hot pot or turn it on (if using electric pot) because shrimp take very little time to cook.

Serve hot with rice or noodles, lots of raw vegetables of your choices, and slices of lime or lemon.

Enjoy it

Related Recipe: Sweet Sour Soup with Fish