Sichuan-style Spicy Fish Hot Pot
Sichuan-style Spicy Fish Hot Pot is a traditional Chinese dish that originated in Chengdu, a city in the Sichuan Province. It consists of a simmering broth made with various herbs, spices, and flavors that are sure to tantalize the taste buds. The pot is typically filled with fresh seafood, specifically fish, and vegetables. The dish's spiciness comes from Sichuan peppercorns, chili peppers, and other hot spices that make the broth fiery and flavorful. It is a perfect winter warmer and a great way to enjoy a hot, hearty meal with family and friends.
Ingredients
- 1 pound firm white fish fillets, such as tilapia or cod
- 2 tbsp vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 2 tbsp Sichuan peppercorns
- 1-2 tbsp chili bean paste
- 4 cups chicken or fish stock
- 2 cups water
- 1/4 cup Shaoxing wine or dry sherry
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp MSG (optional)
- 2 cups chopped leafy vegetables, such as napa cabbage, bok choy or spinach
- 1/2 cup sliced mushrooms
- 1/2 cup bean sprouts
- 1/2 cup sliced lotus root
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced tofu
About the recipe
Cook Time: 40 minutes
Portions: 4-6 servings
Difficulty: Medium