Spicy Fish Hot Pot with Lotus Root and Enoki Mushrooms

Ingredients

In this adaptation of the Vietnamese Lẩu cá linh bông điên điển, we have incorporated Chinese religious cuisine elements to create a unique and flavorful dish. The original dish features Vietnamese flavors and ingredients, while our version embraces the bold and spicy characteristics of Chinese cuisine. We have replaced some of the original ingredients with Chinese staples, such as lotus root and enoki mushrooms, and enhanced the spiciness by using Sichuan peppercorns and dried chili peppers. The cooking techniques and presentation have also been adjusted to align with Chinese hot pot traditions. We alse have the original recipe for Lẩu cá linh bông điên điển, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 200g (7 oz) lotus root, thinly sliced 200g (7 oz) lotus root, thinly sliced
• 200g (7 oz) enoki mushrooms, separated into small clusters 200g (7 oz) enoki mushrooms, separated into small clusters
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons dried chili peppers 2 tablespoons dried chili peppers
• 1 tablespoon doubanjiang (fermented broad bean paste) 1 tablespoon doubanjiang (fermented broad bean paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 tablespoon sugar 1 tablespoon sugar
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot or hot pot over medium heat. Add minced garlic, ginger slices, Sichuan peppercorns, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
2. 2.
   Add doubanjiang (fermented broad bean paste) and stir-fry for another minute.
3. 3.
   Add soy sauce, Shaoxing wine, and sugar. Stir well to combine.
4. 4.
   Pour in the fish or vegetable broth and bring to a boil.
5. 5.
   Reduce the heat to low and let the broth simmer for 10 minutes to allow the flavors to meld together.
6. 6.
   Add the lotus root slices and cook for 5 minutes until slightly tender.
7. 7.
   Gently place the fish fillets into the broth and cook for 5-7 minutes until they are cooked through and flaky.
8. 8.
   Add the enoki mushrooms and cook for an additional 2 minutes.
9. 9.
   Garnish with chopped green onions and fresh cilantro leaves.
10. 10.
    Serve the Spicy Fish Hot Pot hot, allowing everyone to help themselves to the flavorful broth, fish, lotus root, and mushrooms.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets, such as cod or tilapia, for the best results. Ensure that the fish is deboned and cut into evenly sized pieces to ensure even cooking.
• Lotus root — Look for firm and unblemished lotus root. Peel the skin before slicing it thinly to allow for quicker cooking and better absorption of flavors.
• Enoki mushrooms — Trim the tough ends of the enoki mushrooms before separating them into small clusters. This will make them easier to handle and cook evenly.

Tips & Tricks

• Adjust the spiciness of the hot pot by adding more or fewer dried chili peppers according to your preference.
• Customize the ingredients by adding other seafood such as shrimp or squid.
• Serve the hot pot with a variety of dipping sauces, such as soy sauce, sesame oil, and chili oil, to enhance the flavors.
• Use a hot pot with a built-in heating element to keep the broth simmering throughout the meal.
• Leftover broth can be strained and used as a flavorful base for noodle soups or stir-fries.

Serving advice

Serve the Spicy Fish Hot Pot as the main course of a Chinese religious cuisine feast. Place the hot pot in the center of the table and provide individual bowls and chopsticks for each diner. Encourage everyone to help themselves to the fish, lotus root, and mushrooms from the hot pot, and to enjoy the flavorful broth.

Presentation advice

Present the Spicy Fish Hot Pot in a traditional Chinese hot pot vessel, such as a clay pot or a stainless steel pot with a divider. Garnish the hot pot with a sprinkle of chopped green onions and fresh cilantro leaves for a pop of color. Serve it alongside steamed rice or noodles to complete the meal.