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.
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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!!
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