Stuffed Boneless Fish Hot Pot

Whole stuffed boneless fish in a light broth with daikon, carrot, and cilantro. — A Cambodian stuffed fish hot pot, ready to serve with rice and watercress.

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A whole fish, carefully deboned and filled with a savory pork and mushroom stuffing, is the centerpiece of this Cambodian hot pot. The fish is pan-fried until golden, then nestled into a light broth with daikon, carrot, and onion. It is a dish made for sharing, the kind that anchors a table at a family reunion or a wedding gathering.

If you have never cooked a whole stuffed fish before, the idea can sound intimidating. But the method is simpler than it looks. Once the fish is deboned and tied, the rest comes together in one pan. The result is tender fish, a rich stuffing, and a clean, gently sweet broth that you can spoon over rice.

What You Need

The recipe divides into three parts: the fish, the stuffing, and the broth vegetables. For the fish, a 2-pound snakehead or trout is ideal. Ask your fishmonger to debone it while leaving the head and tail on, or follow the steps below to do it yourself. Snakehead is a traditional freshwater fish in Cambodian cooking, also used in fermented fish paste . Trout works well as a readily available substitute.

The stuffing brings ground pork together with soaked bean thread noodle, dried banana flower, and black fungus mushroom. These dried ingredients give the filling texture and a mild, earthy flavor. Fish sauce, soy sauce, and black pepper season the mixture.

For the broth, you need sliced yellow onion, carrot, and daikon. Daikon is a long white radish that softens in the broth and adds a gentle sweetness; it also appears in other Cambodian soups like our daikon soup with pork hock. Canned chicken broth keeps the base light. A little sugar balances the saltiness, and fresh cilantro goes in at the end.

Watercress is served alongside, not cooked into the pot. Its peppery leaves cut through the richness of the fried fish and pork.

Equipment

Chef’s knife: To make the opening along the fish back and to chop the stuffing ingredients.
Cutting board: To safely prepare the fish, vegetables, and aromatics.
Kitchen scissors: To cut the bones at the fish neck and tail end.
Measuring cups: To measure the bean thread noodle, banana flower, and mushroom.
Measuring spoons: To measure the fish sauce, soy sauce, and black pepper.
Mixing bowl: To combine the ground pork with the stuffing ingredients.
Frying pan or wok: To pan-fry the stuffed fish until golden on both sides.
Soup pot or large deep pan: To hold the fish, vegetables, and broth for the final simmer.
Kitchen twine: To tie the fish closed and secure the stuffing.
Ladle: To spoon the hot broth and vegetables over the fish when serving.
Serving bowl or platter: To bring the finished hot pot to the table.

How to Make Stuffed Boneless Fish Hot Pot

Step 1: Prepare the Fish

Clean the fish by removing the scales and guts. Leave the head and tail on. Lay the fish on a cutting board. Using a sharp knife, make an opening along both sides of the back to separate the meat from the bones, but keep one side attached at the tail.

Carefully cut the bones at the neck and at the tail end with kitchen scissors. Remove the remaining bones along the belly. Set the deboned fish aside.

Step 2: Make the Stuffing

In a mixing bowl, combine the ground pork, soaked and chopped bean thread noodle, dried banana flower, black fungus mushroom, chopped green onion, fish sauce, soy sauce, and black pepper. Mix well until everything is evenly distributed.

Step 3: Stuff and Tie the Fish

Spoon the pork mixture into the middle of the deboned fish. Do not overfill; the fish should still close comfortably. Tie kitchen twine around both ends of the fish to secure the stuffing.

Step 4: Pan-Fry the Fish

Heat a frying pan or wok over medium heat. When it is hot, add the vegetable oil and the stuffed fish. Pan-fry until both sides are golden brown. Turn the fish gently so it holds together.

Step 5: Add the Vegetables and Broth

Arrange the sliced onion, carrot, and daikon on top of the fish. Pour the canned chicken broth over everything. Season with sugar, a little fish sauce, and a dash of black pepper.

Step 6: Simmer and Finish

Bring the broth to a gentle simmer. Let it cook until the vegetables are tender and the fish is cooked through. Fish should reach a safe internal temperature of 145°F (63°C) . Remove the string before serving. Top with chopped cilantro.

Cooking Tips

If you are not comfortable deboning a whole fish, ask your fishmonger to do it. Keep the head and tail on so the fish holds its shape.
Soak the bean thread noodle, dried banana flower, and black fungus mushroom until soft before chopping. This ensures the stuffing has a uniform texture.
Tie the fish securely at both ends. This keeps the stuffing inside during frying and simmering.
Pan-fry over medium heat rather than high heat. A gentler heat helps the fish cook through without burning the outside.
Simmer the broth gently. A hard boil can break up the fish.

How to Serve

Serve the hot pot hot, with steamed jasmine rice on the side. Put the watercress on the table as a fresh accompaniment. Each person can take a piece of fish, some vegetables, and a spoonful of broth over rice. The watercress adds a peppery crunch between bites.

For more comforting Cambodian soups, browse our Cambodian soups and stews category.

Frequently Asked Questions

What does this dish taste like?

The fish is savory and tender, with a pork stuffing that carries the earthy notes of mushroom and banana flower. The broth is light and slightly sweet from the daikon and carrot. It is not a spicy dish.

Can I use a different fish?

Yes. The recipe works with any freshwater white fish. Snakehead is traditional, but trout is a practical alternative. Choose a fish that is large enough to stuff and firm enough to hold together.

Can I prepare the fish ahead of time?

You can debone, stuff, and tie the fish a few hours before cooking. Keep it covered in the refrigerator until you are ready to pan-fry. Cook it the same day for the best texture.

What is banana flower?

Banana flower, also called banana blossom, is the large purple flower that grows at the end of a banana bunch. The pale inner leaves are sliced and used in soups and salads. It has a mild bitterness and a firm texture that softens when cooked. If you enjoy it here, try our banana flowers with coconut chicken.

Final Thoughts

This stuffed fish hot pot is a dish that rewards a little patience at the start. Deboning and tying the fish takes care, but the cooking itself is straightforward. The pan-fried fish, the savory stuffing, and the clean broth come together on the table as a meal that feels generous and complete. Serve it with rice and watercress, and let everyone at the table help themselves.