Fish Hot Pot Recipe
Description
Fish hot pot is a traditional Chinese dish. It is a hearty and tasty soup with a variety of ingredients, including fish, mushrooms, vegetables and spices. The soup is cooked slowly in a hot pot, which is often served in the centre of the table with a variety of condiments. The dish is popular in many parts of China, particularly in the winter months when it is comforting and warming. The soup can be served with a variety of accompaniments, including noodles, rice and dumplings.
Prep Time
Preparing the ingredients for this dish can take some time, depending on the size of the fish and the number of other ingredients you are using. For example, some ingredients may need to be prepped, such as the mushrooms and vegetables, before they can be added to the soup. It is a good idea to have all of the ingredients prepped and ready to go before you begin cooking. In total, it should take about 20 minutes to get everything ready for the hot pot.
Cook Time
Cooking the fish hot pot is relatively quick and simple. The soup should be cooked on a low to medium heat for around 20 minutes, or until the fish is cooked through. During this time, it is important to stir the soup occasionally to ensure that all of the ingredients are cooked through evenly. Once the soup is cooked, it can be served immediately.
Ingredients
- 1 pound of white fish fillet, such as cod or haddock
- 1 cup of mushrooms, such as shiitake or oyster
- 1/2 cup of thinly sliced carrots
- 1/2 cup of thinly sliced celery
- 1 teaspoon of freshly grated ginger
- 1/4 teaspoon of crushed red pepper flakes
- 3 cups of vegetable stock
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 2 tablespoons of cornstarch
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
Instructions
Begin by preparing the ingredients. Slice the mushrooms, carrots and celery into thin slices. Grate the ginger and mince the cilantro. Cut the fish into small cubes.
Add the vegetable stock to a large pot over medium heat. Add the mushrooms, carrots, celery, ginger, red pepper flakes, soy sauce and sesame oil. Bring the soup to a low boil and simmer for 10 minutes.
Add the fish to the soup and cook for an additional 5 minutes or until the fish is cooked through. Next, mix the cornstarch with a few tablespoons of cold water and stir into the soup. Simmer for a few minutes until the soup has thickened.
Finally, stir in the chopped cilantro and season with salt and pepper to taste. Serve the hot pot immediately with accompaniments of your choice.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Grater
- Wooden spoon
Notes
If you do not have a hot pot available, you can use a regular pot or Dutch oven for this recipe. You can also add other ingredients to the soup, such as tofu or bok choy, if desired. Feel free to adjust the amount of spices to your taste.
Nutrition: Per Serving
- Calories: 206
- Fat: 7g
- Carbohydrates: 7g
- Protein: 28g
- Sodium: 628mg
- Fiber: 2g
Recipe Tips
This fish hot pot is a great way to use up any leftover vegetables in the fridge. Simply add them in with the other ingredients when you are cooking the soup. It is also a great meal to make ahead of time and reheat when you are ready to eat. To store, place the soup in an airtight container and refrigerate for up to three days.
For a heartier version of the soup, you can also add some cooked noodles or rice when serving. This will add some extra carbohydrates to the meal and make it more filling. You can also add some extra spices or herbs, such as garlic, chili or basil, to give the soup an extra kick of flavor.
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