Sichuan Fish Hotpot

Sichuan Fish Hotpot is a vibrant and spicy seafood dish that combines tender fish fillets with a rich, flavorful broth infused with Sichuan peppercorns. This dish offers a delightful balance of heat and freshness, making it a perfect communal meal.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 200 grams
• Prawn (peeled and deveined) - 100 grams
• Fish sauce - 1 tablespoon
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 4 pieces
• Vegetable broth - 500 milliliters
• Garlic (minced) - 3 cloves
• Ginger (sliced) - 1 tablespoon
• Green onions (sliced) - 2 stalks
• Mushrooms (shiitake or enoki) - 100 grams
• Baby bok choy - 100 grams
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Coriander (fresh, for garnish) - a handful

Steps

1. Prepare the broth by bringing the vegetable broth to a simmer in a pot over medium heat.
2. Add minced garlic, sliced ginger, Sichuan peppercorns, and dried red chilies to the broth. Simmer for about 5 minutes to infuse the flavors.
3. Stir in the fish sauce and soy sauce, adjusting the seasoning with salt if necessary.
4. Add the mushrooms and bok choy to the broth, cooking for an additional 5 minutes until the vegetables are tender.
5. Gently add the fish fillets and prawns to the pot, cooking for about 5-7 minutes until the fish is cooked through and the prawns are pink.
6. Drizzle sesame oil over the hotpot and sprinkle with sliced green onions.
7. Serve the hotpot in a communal bowl, garnished with fresh coriander, and enjoy with steamed rice or noodles on the side.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Low in calories and high in protein, supporting weight management.

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