Seafood and Fermented Fish Broth Hot Pot

Overhead view of a Cambodian seafood hot pot with catfish, shrimp, pork belly, and light fermented fish broth. — A Cambodian hot pot built on a savory mam broth, with catfish and shrimp added at the table.

5.0 from 1 vote

Cambodian hot pot is food made for sharing, and this seafood version brings a quiet depth you do not get from a plain seafood broth. The base starts with mam, a boneless fermented fish that melts into the water and leaves behind a savory, gently funky stock. That stock becomes the cooking liquid for pork belly, catfish, and shrimp.

The pork belly renders its fat into the aromatics, while lemongrass and chili keep the broth from feeling heavy. At the table, the shrimp go in last because they cook in moments. It is a relaxed, interactive meal — the pot stays warm, and everyone eats at their own pace.

Equipment

Large soup pot: To sauté the pork belly and aromatics, then simmer the broth until the pork is tender.
Small pot: To boil the fermented fish with water so it dissolves into a stock.
Fine-mesh strainer: To strain the fermented fish stock and remove bones.
Large bowl: To catch the strained stock.
Chef’s knife: To slice the pork belly, mince the garlic and chili, and cut the fish into chunks.
Cutting board: To prepare the pork, aromatics, and fish safely.
Measuring cups: To measure the water and oil.
Measuring spoons: To measure the sugar, fish sauce, and black pepper.
Wooden spoon or cooking spoon: To stir the aromatics and broth as they cook.
Ladle: To transfer the hot broth into the portable hot pot.
Portable hot pot (charcoal or electric): To finish the dish at the table and cook the shrimp gently.

How to Make Seafood and Fermented Fish Broth Hot Pot

Step 1: Make the Fermented Fish Stock

In a small pot, combine ¼ cup boneless fermented fish (mam) with 2 cups water. Boil until the fermented fish dissolves into the water. Place a fine-mesh strainer over a large bowl and pour the mixture through. The strainer catches the fish bones, and the clear, savory stock collects in the bowl. Set the stock aside.

Step 2: Sauté the Pork Belly and Aromatics

Heat a large soup pot over medium heat. When it is hot, add 2 tablespoons vegetable oil. Add the sliced pork belly and cook until the fat starts to render. Add the minced garlic, minced lemongrass, minced chili, and sliced onion. Stir and cook until the aromatics soften and smell fragrant.

Season with 1 tablespoon sugar, 1 tablespoon fish sauce, and ¼ teaspoon black pepper. Stir so the seasonings coat the pork and aromatics evenly.

Step 3: Simmer the Broth

Pour 6 cups water and the strained fermented fish stock into the pot. Bring the liquid to a gentle simmer. Cook until the pork belly is tender. Taste the broth as it simmers — it should be savory and lightly salty from the mam and fish sauce, with a gentle sweetness from the sugar.

Step 4: Cook the Catfish

Add the 1 pound catfish chunks to the simmering broth. Cook until the fish turns opaque and flakes easily with a spoon. Do not stir too hard, or the fish will break apart.

Step 5: Assemble the Portable Hot Pot

Arrange the 1 pound peeled and deveined shrimp in the bottom of a portable hot pot. Ladle the hot fermented fish broth and the cooked catfish and pork over the shrimp. Set the portable hot pot on its heat source — charcoal or electric — at the table.

The shrimp will cook very quickly in the hot broth. Once they turn pink and curl, they are ready. This is the moment to start eating, while the broth is hot and the shrimp are sweet and tender.

Cooking Tips

Keep the mam stock clear. Straining the dissolved fermented fish through a fine-mesh strainer removes bones and grit. Do not skip this step.
Slice the pork belly thin. Thin slices render faster and become tender in less time, so the broth does not have to cook for hours.
Do not overcook the shrimp. They need only a minute or two in the hot broth. As soon as they turn pink and opaque, they are done.
Taste before adding more fish sauce. The mam and the fish sauce are both salty. Let the broth simmer for a few minutes, then taste and adjust.

How to Serve

Serve this hot pot at the table with steamed jasmine rice or rice noodles on the side. The broth is meant to be spooned over the rice, and the shrimp and fish are eaten with each spoonful of broth. Put out extra sliced chili and fish sauce for anyone who wants a sharper, saltier finish.

A side of fresh cucumber or blanched vegetables works well too. They give the meal a cool, crisp contrast to the warm, savory broth.

Recipe Notes

The fermented fish broth is the backbone of this dish. If your mam is very salty, use a little less fish sauce at the seasoning stage and taste as you go. The broth should be savory, not aggressively salty.

The pork belly should be tender before the catfish goes in. If the pork is still firm when the broth is ready, let it simmer a few minutes longer before adding the fish.

Frequently Asked Questions

What is mam?

Mam is a fermented fish product used in Cambodian and neighboring Southeast Asian kitchens. In this recipe, boneless mam is boiled with water and strained to create a savory stock. It gives the hot pot its deep, fermented flavor.

Can I make the broth ahead of time?

Yes. You can make the fermented fish stock and simmer the pork broth earlier in the day. Keep the broth in the refrigerator, then reheat it and add the catfish and shrimp just before serving.

Is this hot pot gluten-free?

The recipe as written does not contain wheat flour or other obvious gluten sources. However, fish sauce and fermented fish products can vary by brand. Check the labels on your specific fish sauce and mam if you need a confirmed gluten-free dish.

Final Thoughts

This hot pot is less about precision and more about layering flavor at the table. The mam stock does most of the work, the pork gives it body, and the shrimp bring a clean, sweet finish. Once the broth is simmering, the hardest part is waiting for the shrimp to curl. Serve it with rice, call everyone to the table, and let the pot stay hot until the last spoonful is gone.