Grilled Fish Hot Pot Recipe

By Souped Up Recipes · 60 min

Ingredients

Instructions

1. Marinate the fish with the crushed green scallion tops, minced ginger, diced garlic, 1 tsp salt and 2–3 tbsp Chinese cooking wine for 15 minutes.
2. Remove the seeds from the dried red chilies by cutting them open. Soak the chilies and 1.5 tbsp Sichuan peppercorns in water for 15 minutes.
3. Roughly dice the 4–5 green chilies and the white scallion parts. Thinly slice the ginger and peel the 15 garlic cloves.
4. Cut the onion into chunks and spread them in a heatproof baking dish with the bean sprouts as a base.
5. Peel the lotus root, slice into ¼-inch pieces and keep them in water. Peel the stem lettuce and slice into ¼-inch pieces. Cut the Chinese celery stalks into 1.5-inch lengths, discarding the root and leaves. Roll up the tofu sheets and slice into ⅓-inch strips.
6. Preheat the oven to 500°F (260°C); 400–450°F will also work if needed. Pat all aromatics off the fish with paper towels. Flip the fish onto a baking rack, brush with chili oil or olive oil, and bake at 500°F for 10 minutes.
7. Remove the fish, brush the other side with chili or olive oil, lower the oven to 400°F (200°C) and bake for 20 to 25 minutes.
8. Meanwhile, heat 2 tbsp oil in a wok. Add the drained soaked chilies and peppercorns and stir on low for a couple of minutes until most moisture is gone. Add the green chilies, scallion whites, garlic and ginger and stir until fragrant. Add about 2/3 cup hot pot base, stir briefly, then pour in 4–5 cups water or stock. Bring to a boil, then lower to low heat.
9. Season the broth with salt to taste (about 1.5 tbsp in the original), and add 2 tsp sugar. Scoop out some chilies and garlic and set aside as garnish.
10. Add the lotus root, stem lettuce, Chinese celery and tofu sheets to the wok. Wait for the broth to return to a boil, then pour everything into the baking dish.
11. Place the cooked fish on top of the vegetables, garnish with the reserved chilies and garlic, and serve. If you have no portable stove, heat the dish uncovered on the stovetop for 5 minutes before serving.

Summarized from Souped Up Recipes's video. Watch it for the details.

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