Sichuan Fish Hot Pot

Sichuan Fish Hot Pot is a vibrant and aromatic dish that combines tender fish fillets with a spicy and flavorful broth, creating a delightful and warming meal. Perfect for seafood lovers, this dish brings the essence of Sichuan cuisine right to your table.

Ingredients

• White fish fillets (e.g., cod, tilapia) - 200 grams
• Shrimp (peeled and deveined) - 100 grams
• Sichuan peppercorns - 1 teaspoon
• Dried red chili peppers - 5 pieces
• Garlic (minced) - 3 cloves
• Ginger (sliced) - 1 tablespoon
• Spring onions (chopped) - 2 stalks
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Tofu (firm, cubed) - 100 grams
• Mushrooms (shiitake or enoki) - 100 grams
• Spinach or bok choy - 100 grams
• Cilantro (for garnish) - a handful

Steps

1. In a pot, heat the sesame oil over medium heat and add the Sichuan peppercorns and dried red chili peppers. Sauté for about 2 minutes until fragrant.
2. Add minced garlic and sliced ginger to the pot and continue to sauté for another minute.
3. Pour in the vegetable broth and bring it to a simmer. Add soy sauce and rice vinegar, then let the broth cook for 5 minutes.
4. Add the cubed tofu and mushrooms to the pot and simmer for another 5 minutes.
5. In the last 5 minutes of cooking, add the shrimp and fish fillets to the broth, cooking until the fish is opaque and the shrimp are pink.
6. Finally, add the chopped spinach or bok choy and simmer for another 2 minutes until just wilted.
7. Serve hot, garnished with chopped spring onions and cilantro.

Nutrition

• Calories: 420
• Protein: 40 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 1.2 L

Health Benefits

• High in protein from fish and shrimp, aiding muscle repair and growth.
• Rich in omega-3 fatty acids, which promote heart health.

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