Yes, you can make Pho out of fish, and it’s delicious! This is a recipe that I’ve been waiting a long time to make again! I made this Fish Pho once before; late last year when Hogfish season was just coming to an end, but I didn’t document any of it. Fast forward to now, I was finally able to re-create the recipe and actually document it.
Hog Fish Pho
I’ve always been a big fan of Pho, and while it’s almost always made with beef bones, I figured why not make it with fish bones? The best part about making the broth for this recipe is that it takes significantly less time than that of beef or pork. While this might not be the most traditional pho, I promise it’s tasty!
How I Got This Hogfish
Spearfishing For Hogfish In Florida
I got this particular Hogfish out spearfishing off of Dania Beach on my kayak. I had originally gone out for the opening of Black Grouper season, but wasn’t able to find any. I kept seeing some decent sized Hogfish come through, and eventually settled on taking one. I shot him just behind the pectoral fin, so all of the fillet remained in tact.
Hogfish
I usually just try to take the larger ones I see, there are a lot that are right around the 17″ mark, this one ended up being 19″ to the fork. This was just one of the dishes I made with this fish, If you’d like to see what else I did check out our Hogfish species page. I also did a full Break Down Tutorial on this fish that is up on our Youtube.
I hope you enjoy this White Fish Pho recipe:
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White Fish Pho
by Zachery Dyke
For a delicious meal that can be made with parts of the fish that are commonly overlooked, try this Hogfish Pho recipe.
Add your Hogfish Collars and Teriyaki sauce to a medium bowl. Make sure there is enough sauce to cover the collars.
2 Hogfish Collars
Teriyaki Sauce
Place in the refrigerator overnight.
Making The Hogfish Pho Broth
Char you onion and ginger in a pan over medium high heat. Remove and set aside.
1 White Onion
1 Small Ginger Root
Toast all of your spices in a pan over medium heat for 3 minutes. Remove and set aside.
1 Cinnamon Quill
5 Star Anise
4 Cardamon Pods
2 Cloves
1 tbsp Coriander Seeds
Heat your large pot on high. While it's starting to heat up, add in your spices, onion, and ginger, followed by your Hogfish Head and Fish Frame.
1 Hogfish Head
1 Hogfish Fish Frame
Add in your water, making sure there's enough to cover everything, then add in your fish sauce and sugar.
8 cups Water
2 tbsp Fish Sauce
1 tsp Sugar
Once the water is boiling, reduce heat to low and cover. Simmer for 45 minutes. Skim off any impurities with a paper towel if needed.
After simmering, remove from heat and strain into another pot.
Place your pot of broth back on the stove on a low heat and cover to keep warm until everything else is ready.
Baking The Hogfish Collars
Preheat your oven to 375℉.
Remove the collars from the marinade and place on a baking tray.
Bake for 20 minutes. Check for doneness and set aside. Cook longer if needed.NOTE: The size of your fish will determine the length of time needed to cook the collars.
Set aside.
Cooking The Rice Noodles
Rinse out your large pot from the broth and add in 8 cups of water. Salt the water and turn heat on hight to bring up to a boil.
8 cups Water
Salt
Cook your noodles to the package specifications.
2 Rice Noodle Packets
Strain and set aside.
Assembling The Hogfish Pho
Add in your noodles, followed by your hot broth. Make sure to leave space for the toppings.
Place your Hogfish Collars in the center on top of the noodles.
Place all of your herbs and topping around the collar.
Add your Hogfish Collars and Teriyaki sauce to a medium bowl. Make sure there is enough sauce to cover the collars.
2
Place in the refrigerator overnight.
1White Onion (halved )
1Small Ginger Root (sliced)
3
Char you onion and ginger in a pan over medium high heat. Remove and set aside.
1Cinnamon Quill
5Star Anise
4Cardamon Pods
2Cloves
1tbspCoriander Seeds
4
Toast all of your spices in a pan over medium heat for 3 minutes. Remove and set aside.
1Hogfish Head
1Hogfish Fish Frame
5
Heat your large pot on high. While it's starting to heat up, add in your spices, onion, and ginger, followed by your Hogfish Head and Fish Frame.
8cupsWater
2tbspFish Sauce
1tspSugar
6
Add in your water, making sure there's enough to cover everything, then add in your fish sauce and sugar.
7
Once the water is boiling, reduce heat to low and cover. Simmer for 45 minutes. Skim off any impurities with a paper towel if needed.
8
After simmering, remove from heat and strain into another pot.
9
Place your pot of broth back on the stove on a low heat and cover to keep warm until everything else is ready.
10
Preheat your oven to 375℉.
11
Remove the collars from the marinade and place on a baking tray.
12
Bake for 20 minutes. Check for doneness and set aside. Cook longer if needed.NOTE: The size of your fish will determine the length of time needed to cook the collars.
13
Set aside.
8cupsWater
Salt
14
Rinse out your large pot from the broth and add in 8 cups of water. Salt the water and turn heat on hight to bring up to a boil.
2Rice Noodle Packets (any brand)
15
Cook your noodles to the package specifications.
16
Strain and set aside.
17
Add in your noodles, followed by your hot broth. Make sure to leave space for the toppings.
18
Place your Hogfish Collars in the center on top of the noodles.
Mint
Culantro
Lime Wedges
1Red Chili Pepper (thinly sliced)
Bean Sprouts
19
Place all of your herbs and topping around the collar.
