Pickled fish hot pot, a beloved Sichuan dish, tantalizes with its spicy, sour, and umami-rich broth. Here’s a step-by-step guide to crafting this flavorful meal at home.
Step 1: Prepare the Broth
Heat 3 tablespoons of oil in a pot. Sauté 50g of ginger, 4 cloves of minced garlic, and 20 dried chilies until fragrant. Add 200ml of fermented pickled mustard greens (酸菜, suancai) and stir-fry for 2 minutes. Pour in 1 liter of water or stock, then add 2 tablespoons of doubanjiang (broad bean paste) and 1 teaspoon of soy sauce. Simmer for 15 minutes to deepen flavors. Strain the broth to remove solids, then return to the pot and keep warm.
Step 2: Prepare the Fish
Slice 500g of fresh fish (like tilapia or grass carp) into 0.5cm-thick pieces. Marinate in 1 egg white, 1 tablespoon of starch, and a pinch of salt for 10 minutes.
Step 3: Cook the Hot Pot
Bring the broth to a gentle boil. Slide in the fish pieces and cook for 2–3 minutes until opaque. Add tofu, wood ear mushrooms, and bean sprouts. Simmer for another 2 minutes. Garnish with cilantro and Sichuan peppercorn oil. Serve hot with steamed rice.
Enjoy this zesty, comforting hot pot that balances heat and tang in every bite!
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