Stone Pot Fish
March 17, 2025
38 Minutes
Advanced
Nutritional Information
680 kcal
Calories
45g
Protein
32g
Carbohydrates
38g
Fat
This Spicy Sichuan Fish Hot Pot is a mouthwatering dish bursting with bold flavors and tender textures. Thinly sliced fish is marinated in cooking wine, egg white, and spices, then fried to golden perfection. Crisp vegetables like bean sprouts, celery, and tofu create a fresh, crunchy base, while a rich, aromatic broth—infused with ginger, garlic, Sichuan peppercorns, and chili—brings the heat. The secret lies in the savory depth from fried fish bones and a blend of Mapo tofu or hot pot seasoning, simmered to perfection. Topped with scallions and cilantro, this dish delivers a fiery, umami-packed experience that’s perfect for spice lovers. Dive into this irresistible hot pot for a truly unforgettable meal!
Ingredients
Main Ingredients
- fish
- tofu
Secondary Ingredients
- bean sprouts
- celery
- bean skin
- vegetables (mixed)
Sauce and Seasonings
- ginger
- Sichuan peppercorns
- chili
- garlic
- scallions
- egg
- starch
- chicken essence
- monosodium glutamate
- Mapo tofu seasoning
- hot pot seasoning
- spicy fish seasoning
Instructions
0% Complete
1
Step 1
Wash the fish clean, cut off the head and tail, slice the fish into thin pieces about 3-4 mm thick. Wash the fish pieces and head again, drain the water, and marinate them in cooking wine. After absorption, add salt, chicken essence, and egg white, and stir until fully absorbed. Add starch and stir evenly.
2
Step 2
Prepare the base ingredients. Boil water in a pot, add two spoons of salt, and blanch the cleaned vegetables, such as bean sprouts, celery, bean skin, and tofu. Drain and place them at the bottom of the pot.
3
Step 3
Heat oil in a pot and fry the fish head and bones until crispy. Set them aside for later use in making the soup. Fry the fish pieces until golden brown and place them on top of the base ingredients.
4
Step 4
Prepare the soup. Heat oil in a pot, add ginger threads, Sichuan peppercorns, chili segments, garlic slices, and scallion segments, and stir-fry until fragrant. Add half a packet of Mapo tofu seasoning, hot pot seasoning, or spicy fish seasoning, and stir-fry. Add an appropriate amount of water, about half the amount of the ingredients in the pot, and adjust to taste. Add salt, pepper, fish head, and bones, and bring to a boil. Simmer over low heat for about 10-15 minutes, then add chicken essence and monosodium glutamate to taste. Pour the soup over the fried fish and vegetables, sprinkle with scallions and coriander, and serve.
5
Step 5
The dish is ready.
Reviews
0.0
Please login to write a review
Write a Review
No reviews yet. Be the first to review this recipe!