Vietnamese Fish Hot Pot Recipe

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My trip to Vietnam really opened up my eyes to eating healthy yet hearty and fulfilling food. Here is a ‘fish hot pot’ that is naturally gluten and dairy-free, which my husband and I created when we got back home, after learning about Vietnamese and Asian cooking and taking a cooking class.

It’s got some heat, so you may want to reduce the amount of chilli to your own level.

Vietnamese Fish Hot Pot

Prep time: 10 minutes
Cooking time:
Serves: 2 adults

Ingredients:

3 cloves of garlic

½ teaspoon of ground ginger

5 shallots

1 bunch of spring onions

1 whole red chilli

1 fresh salmon fillet

1 fresh sea bass fillet

2 tablespoons of fish sauce

1 splash of sesame oil

250ml coconut water

Pinch of black pepper

Fragrant rice to serve

Method:

  1. Finely chop the garlic, shallots, ginger and chilli.
  2. Chop the spring onions into 2cm pieces.
  3. Chop the fish and place in to a bowl, ensuring no skin is included.
  4. Add the fish sauce, garlic, shallots, spring onion, ginger, chilli and a pinch of black pepper to the fish and combine in a bowl well.
  5. Move it all to a casserole dish with a splash of sesame oil and put on a medium heat on the stove, lid on top of the dish and leave for 2-3 minutes.
  6. Poor in the coconut water and gently bring to the boil, then let it simmer with the lid on for 20 minutes.
  7. Serve with fragrance rice.

See some thyroid cookbooks here.

What’s your favourite type of cuisine?

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Written by Rachel, The Invisible Hypothyroidism

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