Spicy sour sturgeon hotpot is a flavorful and nutritious dish that’s perfect for family meals or weekend gatherings. Instead of eating out, you can easily prepare this hotpot at home using simple ingredients and a straightforward cooking process. Let Cicook guide you through making this mouthwatering sturgeon hotpot!
What is sturgeon? Is it suitable for spicy sour hotpot?
Sturgeon is a freshwater fish with a long body, smooth skin, and no scales, typically found in clean, cold water. Its meat is white, firm, mildly fatty, and naturally sweet. Notably, sturgeon has no small bones, making it easy to eat and suitable for both children and the elderly.
Thanks to its tender yet firm texture and ability to retain its shape during cooking, sturgeon is an ideal choice for hotpot dishes—especially spicy sour hotpot. When cooked properly, sturgeon not only tastes delicious but also enhances the broth with its naturally sweet and savory flavor.
Ingredients for authentic spicy sour sturgeon hotpot
Cicook provides two methods for preparing sturgeon hotpot:
Traditional method
If you enjoy preparing everything from scratch, gather the following ingredients:
- Sturgeon: 1 kg (cleaned and cut into chunks)
- Tomatoes: 2–3 (cut into wedges)
- Pineapple: 1/2 fruit (thinly sliced)
- Tamarind or tamarind paste: 50g
- Lemongrass: 2 stalks (crushed)
- Ginger: 1 small piece (crushed)
- Shallots and garlic: finely minced
- Red chili: 1–2 (to taste)
- Seasonings: fish sauce, salt, sugar, seasoning powder, pepper
- Accompanying vegetables: water lily stems, morning glory, sesbania sesban, Vietnamese coriander, rice paddy herb
- Fresh vermicelli or noodles
This method yields a rich, fragrant hotpot, though it does require more time for preparation and seasoning.
Modern and simplified method with Cicook
For busy individuals or those less confident in seasoning, Cicook’s spicy sour hotpot sauce is the perfect solution. With just one can, you’ll have a complete broth that saves time while still delivering authentic taste. You’ll need:
- Sturgeon: 1 kg
- Cicook spicy sour hotpot sauce: 1 can (serves 4)
- Vegetables: as preferred
- Vermicelli or noodles
How to cook spicy sour sturgeon hotpot at home – simple and delicious
Depending on your schedule and preference, you can choose either the traditional method or the simplified Cicook method. Below are instructions for both.
Method 1: Traditional spicy sour sturgeon hotpot
Step 1: Prepare the sturgeon
Clean the fish thoroughly using coarse salt and a bit of white wine or lemon juice to remove the slime and odor. Rinse several times with clean water, then cut into bite-sized pieces.
Step 2: Sauté the base ingredients
Heat oil in a pan over medium heat. Sauté shallots, garlic, lemongrass, and ginger until fragrant. Add tomatoes and pineapple, stir-fry until the tomatoes soften and release color and aroma.
Step 3: Make the broth
Add about 2 liters of filtered water or broth to the pot. Bring to a boil. Stir in the tamarind paste, and season with fish sauce, salt, sugar, and seasoning powder. Taste to balance the sour, spicy, and sweet flavors.
Step 4: Add the fish
Once the broth reaches a gentle boil, gently add the sturgeon. Cook for about 8–10 minutes until the fish is just cooked. Avoid overcooking to maintain texture.
Step 5: Serve
Place the hotpot on a portable stove. Serve with vegetables, vermicelli or noodles, and a dipping sauce of fish sauce with chili and garlic.
Method 2: Quick & tasty spicy sour hotpot using Cicook sauce
This method takes only 15–20 minutes from start to finish, without the hassle of seasoning from scratch.
Step 1: Prep the fish and vegetables
Clean the fish as in Method 1. Wash and drain the vegetables.
Step 2: Prepare the broth
Pour one can of Cicook hotpot sauce into a pot with 1.5–2 liters of water. Stir well and bring to a boil. The sauce is pre-seasoned with tamarind for sourness, chili and lemongrass for spice, and balanced natural flavors.
Step 3: Add the fish
Once boiling, gently add the sturgeon. Simmer for 8–10 minutes until cooked through.
Step 4: Serve and enjoy
Place the pot on the dining table burner and prepare your vegetables, vermicelli, or noodles for dipping. Add herbs like Vietnamese coriander or rice paddy herb before serving to enhance the aroma.
Pro tips for cooking the perfect spicy sour sturgeon hotpot
Properly prep the sturgeon to eliminate odor
Sturgeon has a naturally slimy coating. Clean it thoroughly using coarse salt and white wine or lemon juice. Gently rub the fish and rinse well with water to prevent any fishy smell in the broth.
Avoid overcooking the fish
Overcooked sturgeon becomes mushy and loses its sweetness. Ideal cooking time is 8–10 minutes once the broth is boiling. Overcooking can cause the skin to separate from the flesh, affecting the texture and appearance.
Do not stir the fish while cooking
Once in the pot, avoid stirring or poking the fish as it may break apart and cloud the broth. Let it cook gently in the simmering broth.
Add herbs at the right time
Fragrant herbs like Vietnamese coriander, rice paddy herb, or hot mint should be added right before turning off the heat or when serving to preserve their unique aroma.
Season the broth gradually
When using the traditional method, taste the broth after adding tomatoes, pineapple, and tamarind. Avoid adding too much fish sauce or salt early on, as the flavors will intensify. Adjust after the fish is cooked for best results.
Whether you prefer the traditional route to enjoy each step of the cooking process or want to save time with Cicook’s spicy sour hotpot sauce, you can create a hearty, delicious hotpot at home. Just follow these instructions and simple tips, and you’ll have a flavorful, piping hot sturgeon hotpot that everyone will love!
