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!!

Comments

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...

Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs. These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles. The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are. My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying. So, you don’t need to mess up with panko or any other breading. Glass nood...

Salted Egg Yolks Fried Wings

There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind. Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste. Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor. Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish. Eat this sparingly, then. I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating. Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicke...

jessiefoodinthekitchen

Search This Blog