Poon Choi Hot Pot fish with Garlic Vermicelli （蒜蓉冬粉盆菜火锅鱼）

Fish is a healthy meal. There are numerous methods to prepare fish. Stir-frying, steaming, deep-frying, or even air-frying fish are the most popular seafood preparation techniques. How are you preparing your fish?

Let me show you a brand-new method to prepare fish in a hot pot with vegetables. It is something like Poon Choy because of the veggies that are placed beneath the fish before it is laid in. The fact that the pot is adding broth and a heat source has been set up on the dinner table to maintain a simmering pot soup stock makes it like a hot pot.

Imagine having this fish in a large hot pot with all the ingredients on top of one another, everyone gathered, and chopsticks staggered. The atmosphere is especially lively, the food is great, and everyone is enjoying themselves at the table. Because the fish was on top, we began with that and moved on to the delicious vegetables.

I am using homemade chicken broth as the pot soup. The fish was lying on a bed of glass noodles, sliced king oyster mushrooms, and Chinese long cabbages. The stock becomes sweet and rich when the Chinese cabbages and the broth are fused together.

Making the garlic sauce is the most crucial stage in preparing this dish. The fish's meat was tangy and garlicky when you took a bite. All the flavour from the garlic sauce that is added to the broth has been absorbed by the vermicelli and the mushrooms.

 

INGREDIENTS

1 whole fish, cut into thick slices

500ml chicken broth

30g Chinese long cabbages

50g vermicelli

100 king oyster mushroom, sliced

15g sliced ginger

 

Fish seasoning

1 ½ tbsp salt

2 tsp light soy sauce

1 tsp sugar

¼ tsp white pepper

2 tsp Shaoxing wine

1 stalk of spring onion, cut into short lengths

15g sliced ginger

3 tbsp cornstarch

Garlic sauce

1 whole head minced garlic

4-5 bird eyes chilies, diced

1-2 spur chilies, diced

1 tbsp steam fish soy sauce

1 tbsp oyster sauce

1 tsp salt

¼ tsp sugar

METHOD

1. Softened the vermicelli with room temperature water.

2. Clean the fish and cut into thick slices, add the seasoning, and mix well, marinate for 10 minutes.

3. Stir fry the minced garlic and chilies slowly until fragrant, add the seasoning to taste.

4. Placed the ginger slices in the pot together with the Chinese long cabbages, the sliced king oyster mushroom, and the softened vermicelli. Lay the sliced fish neatly on top of the vegetables. Pour the chicken broth over the equally spread garlic sauce. Cover and cook for 10-15 minutes on low heat or until the fish slices are cooked. ENJOY!!