Boiled and spicy fish 🐟

Shotfish: 1 (about 800 - 1,000 g), scrape the scales, rinse with salt or vinegar to reduce the mucus and fishy smell, and cut them into pieces.

Yum kettle: Kha shredded glasses, slice battered lemongrass, ripped bergamot leaves, dented shallots

Vegetables and herbs add fragrance: straw mushrooms, parsley, basil leaves (an ancient recipe), or soft tamarind leaves.

Condiments: Fish sauce, lemon juice, dented garden chili pepper, cayenne pepper, and fried dried chili pepper.

🤍

Boil Herbal Water: Set a pot of water, wait until it is very boiling. Put the news, lemongrass, shallots and bergamot leaves to give the aroma of the herbs.

Put fish meat: When the water is boiling, put a piece of shredded fish in it, "Do not stop people" until the fish is cooked, to prevent the smell of fishy fish.

Put the vegetables: Put the straw mushrooms on, boil until cooked, followed by parsley and basil leaves.

Spicy Seasoning: Turn off the lights and then season them with fish sauce, lemon juice and chili dent (off-fire cooking keeps the lemon from bitter and the chili peppers still pretty colored), sprinkled with fried chili, adding fragrance.

Delicious tips 👌

Quench the fish: In addition to washing with salt, putting vinegar, in a little boiling water before putting the fish, will help the white fish meat bounce and be fishy odorless.

Sauciness: If you like a true northeastern flavor, you can add a soft tamarind leaf to the boil with the fish to get a sour and unique aroma.

Fried Shotfish: For anyone who is afraid of the meat of the fish, you can take the shotfish and fry it to a crisp yellow before putting it in a spicy boiled water to have another different touch.