Vietnamese Curry Hotpot with Toothfish Heads (Lau Ca Ri Ca)
4-6 Serves
0:30
1:00
Moderate - You’ll be right
When most people think of curry, they picture rich, thick sauces from India or Sri Lanka. Vietnamese curry is quite different. It's lighter, fragrant and intentionally brothy, making it the perfect foundation for a comforting hot pot. This Vietnamese Fish Curry Hot Pot combines aromatic spices, creamy coconut and Glacier 51 Toothfish to create a dish that's warming, vibrant and ideal for sharing with family and friends.
The star of this recipe is Glacier 51 Toothfish heads, which gently simmer in a fragrant coconut curry broth infused with lemongrass, curry leaves and warming spices. The toothfish releases its natural sweetness and collagen into the broth, creating incredible depth while remaining delicate. Served with fresh vegetables, crusty Vietnamese bread rolls or thin rice vermicelli noodles, it's a hot pot that's both comforting and packed with flavour.
While curries aren't found throughout every region of Vietnam, Vietnamese curry has become a much-loved dish with influences from neighbouring Southeast Asian cuisines. Unlike the bold, heavily spiced curries of India, Vietnamese curry is lighter in colour, looser in consistency and rich in fragrant aromatics rather than intense heat. The generous broth is one of the reasons it lends itself so well to hot pot dining, where every ingredient absorbs the delicious coconut curry flavour as it cooks.
I'm always looking for new ways to enjoy hot pot, and this is one of my favourites. The combination of delicate seafood with fragrant coconut curry works beautifully, while the toothfish heads create a broth that's rich without feeling heavy. I also love serving it with both Vietnamese bread rolls and rice vermicelli, giving everyone their own favourite way to enjoy the curry.
Marinating the Glacier 51 Toothfish heads is an important step. It allows the curry spices to penetrate the fish while helping balance the natural richness of the heads. For the broth, use coconut water instead of plain water. It adds a subtle natural sweetness that complements the seafood while infusing the potatoes and sweet potatoes with even more flavour as they cook.
If you're looking for a unique seafood hot pot that's comforting, aromatic and full of flavour, this Vietnamese Fish Curry Hot Pot is the perfect recipe to try. Grab some Glacier 51 Toothfish heads, gather your favourite vegetables and discover just how delicious Vietnamese curry can be.
Ingredients:
Fish curry marinade
2kg Glacier 51 Toothfish heads
1 ½ tablespoon curry powder
1 tablespoon sea salt
½ teaspoon anchovy salt or MSG
Fish curry
30ml annatto oil
1 leek (white part only) or 1 onion sliced diced small
3 cloves garlic, chopped or crushed
2 star anise
2-4 lemongrass stalks
1 bunch curry leaves
2 tablespoons curry powder
2L coconut water
1L water
1 ½ teaspoons sea salt
1 teaspoon anchovy salt or 3 tablespoons premium fish sauce
3 potatoes, peeled and cut into medium chunks
1 medium sweet potato, peeled and cut into medium chunks
375ml coconut cream
½ teaspoon anchovy salt or MSG
½ bunch coriander, roughly chopped
To serve
250g mixed seafood/fish balls
2 long eggplants, cut into 4-5 cm pieces
300g snake/string beans cut into 4-5 cm pieces
300g okra
400g King oyster mushrooms cut into small chunks or enoki mushrooms
4-6 plain Vietnamese bread rolls
300g dried thin rice vermicelli noodles, boiled
Special equipment:
Portable induction/gas cooktop
Small hot pot strainers
Method:
How to marinade fish:
1. Wash and remove any scales from toothfish heads.
2. Place in a large mixing bowl and marinate well for 30 minutes but for best results overnight in the fridge
How to make Vietnamese fish curry:
1. In a large pot, on low-medium heat, add annatto oil and sear toothfish heads for 2-3 minutes each side or until lightly golden and fragrant then remove and set aside
2. Add leek, star anise, lemongrass stalks, curry leaves, curry powder and sautee for 3-4 minutes or until lightly golden and fragrant then return toothfish heads, add 1 ½ teaspoons sea salt and 1 teaspoon anchovy salt and top with coconut water and water, bring to the boil then simmer for 20 minutes
3. Add potatoes and sweet potatoes and simmer for a further 20 minutes
4. Add coconut cream, stir in well and simmer for 5 minutes.
5. Season to your taste with sea salt and anchovy salt or MSG.
How to serve Vietnamese fish curry hotpot:
1. Place fish curry into a large shallow pot and on a portable cooktop and, bring to the boil then keep on a low simmer. Garnish with fresh coriander.
2. Remove Glacier 51 toothfish heads and place on a few separate serving plates.
3. Serve curry in small bowls with crusty bread rolls and thin rice vermicelli noodles.
4. Surround the pot with plates of seafood/fish balls/ eggplant, beans, okra and mushrooms; add into the pot in small batches and enjoy immediately. Gradually pick off fish throughout the hot pot experience.
Add remaining protein and vegetables in small batches, cook and enjoy immediately.
Duncan’s tip: You can choose to exclusively serve with crispy bread rolls or thin rice vermicelli noodles or both based on your personal preference
