Lẩu Mắm Chuối Xanh Cá Lóc

Instructions

1. 1

   Prepare the fermented fish paste base: In a medium saucepan, add the fermented fish paste and 1 cup of water. Simmer for 15 minutes, then strain through a fine-mesh sieve to remove solids. Discard solids.

   ~20 min
2. 2

   Prepare the aromatics: Finely mince garlic and shallots. Bruise and chop lemongrass stalks. Thinly slice chili peppers. Set aside.

   ~10 min
3. 3

   Prepare the vegetables: Cut green bananas into 1-inch thick slices and immediately soak in salted water to prevent browning. Cut eggplant into similar sized pieces. Halve bitter melon lengthwise and scoop out seeds. Blanch bitter melon in boiling water for 2 minutes, then shock in ice water. Drain and set aside.

   ~20 min
4. 4

   Prepare the fish: Cut snakehead fish into bite-sized pieces. Season lightly with a pinch of salt.

   ~5 min
5. 5

   In a large pot, sauté minced garlic, shallots, and lemongrass in a tablespoon of neutral oil until fragrant (about 2 minutes). Add the strained fermented fish liquid, fish sauce, and sugar. Bring to a gentle simmer.

   ~10 min
6. 6

   Add the green bananas and eggplant to the simmering broth. Cook for 10-15 minutes, or until tender. Add the blanched bitter melon.

   ~15 min
7. 7

   Gently add the snakehead fish pieces to the hot pot. Cook for 3-5 minutes, or until the fish is opaque and cooked through. Be careful not to overcook.

   ~5 min
8. 8

   Add sliced chili peppers to the hot pot.

9. 9

   Serve the hot pot immediately. Arrange fresh Thai basil and perilla leaves on the side. Serve with cooked rice noodles.

   ~5 min