Boiled Fish in Hot Pot Seasoning

March 23, 2025 10 Minutes Medium

Nutritional Information

600 kcal
Calories
65g
Protein
60g
Carbohydrates
23g
Fat
Recipe Hot Dishes
Boiled Fish in Hot Pot Seasoning

This delicious fish and bean sprout hot pot recipe is a flavorful, comforting dish that combines tender fish slices with crisp bean sprouts in a rich, spicy broth. The secret lies in the perfect texture of the fish—lightly coated in starch for a silky finish—and the quick stir-fry of fresh bean sprouts to retain their crunch. A fragrant hot pot base infuses the broth with deep, savory notes, while the vibrant red soup adds a bold, mouthwatering finish. Easy to prepare yet impressive in taste, this dish is perfect for warming up on chilly days or adding excitement to your weeknight meals. The contrast of textures and the harmony of spicy, umami flavors make every bite irresistible. Serve it steaming hot for a satisfying meal that’s both hearty and full of fresh ingredients!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Rinse the bean sprouts clean and drain the water for later use. Put the fish blocks in water to thaw naturally.
2
Step 2
Heat a wok with a small amount of oil to 60% heat, add the bean sprouts and stir-fry for 1 minute, then remove the bean sprouts for later use.
3
Step 3
After the fish blocks have thawed, cut them into small pieces. Cut at a slight angle to get fish slices. Take out a large bowl, add starch and cold water, stir well, then add the fish slices.
4
Step 4
Heat a wok with a small amount of oil, add the hot pot base and stir-fry until fragrant. Add cold water.
5
Step 5
When the water in the wok is about to boil, add the fish slices. Use your hands to remove the fish slices from the starch water and add them to the wok. After all the fish slices are added, stir gently with a spoon until the soup is fully boiled, then it’s ready to eat. Before eating, add the previously stir-fried bean sprouts to the container, then add the fish slices, and finally pour in the red soup.

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