Cody Casey
Chinese hot pot is an interactive meal where diners cook various raw ingredients in a simmering pot of soup. Fish is a popular ingredient, with sliced fish fillets, whole fish, and fish balls being used. White fish such as tilapia, sea bass, cod, halibut, and monkfish are commonly used, as they are cheap and hardy. Other types of fish used include yellowtail snapper, salmon, and flounder.
| Characteristics | Values |
|---|---|
| Fish Type | Sea Bass, Cod, Hake, Halibut, Dover Sole, Monkfish, Sea Bream, Lemon Sole, Tilapia, Basa, Yellowtail Snapper, Salmon, Scallops, Shrimp |
| Preparation | Marinate with scallions, ginger, garlic, salt, and Chinese cooking wine |
| Brush with chili oil or olive oil | |
| Bake in the oven | |
| Broth | Chicken stock, water, ground white pepper |
| Napa cabbage, bok choy, mushrooms | |
| Fish balls, tofu, shrimp, salmon, scallops |
What You'll Learn
White fish fillets such as sea bass, cod, halibut, tilapia, bass, flounder, and pollock
White fish fillets are a great option for a Chinese hot pot. Sea bass, cod, halibut, tilapia, bass, flounder, and pollock are all types of white fish that can be used.
When choosing a white fish for your hot pot, consider the texture and flavour of the fish, as well as how it will cook in the soup. Some white fish, like monkfish, are very tender and can be difficult to pick up with chopsticks. Others, like pollock, are cheap and can be bought frozen, which helps them hold their shape better in the hot pot.
If you're looking for a fish that won't fall apart in the soup, swordfish and mahi-mahi are good options, but be aware that you should check the mercury levels in these fish. Tilapia is a popular choice for hot pot because it's cheap and readily available, but it can also be quite delicate.
To prevent your fish from falling apart in the hot pot, you can try using a strainer ladle or blanching the fish before adding it to the soup. Adding more cooking oil to the hot pot can also make the meat more fragrant and help it cook instantly, keeping it tender and fresh.
When preparing white fish fillets for a Chinese hot pot, it's important to slice the fish thinly so that it cooks quickly in the simmering soup. This will help ensure that your fish is cooked through and safe to eat.
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Whole fish such as yellowtail snapper
To ensure the best flavour and texture, it is recommended to cook the fish head-on and bone-in. Before cooking, make sure to clean, gut, and scale the fish. You can ask your fishmonger to do this for you, or you can do it yourself. Additionally, making several slits on both sides of the fish will help the seasonings penetrate the fish and ensure even cooking.
When it comes to seasoning, you can keep it simple with just salt and pepper, or get creative with a variety of spices and herbs. For example, you could make a seasoning mix by combining melted butter, sea salt, pepper, garlic powder, Italian seasoning, and lemon juice. Brush this mixture on both sides of the fish, inside the cavity, and inside the slits. You can also stuff the cavity with fresh minced garlic, sliced onion, and lemon slices, and insert lemon slices into the slits for added flavour.
Another option is to marinate the fish before cooking. For example, you could combine lime juice, salt, onion, jalapeno, and tomato puree, and let the fish marinate in this mixture for 10 to 24 hours. After marinating, remove the fish, dredge it in seasoned flour, and fry it for a delicious, crispy texture.
When cooking the fish for your hot pot, you can bake it in the oven or fry it on the stovetop. If baking, preheat your oven to around 400°F (200°C) and cook the fish for about 30 minutes, or until it flakes easily with a fork. If frying, heat oil to 375°F (190°C) and cook the fish for around 10 minutes.
Remember to always use the freshest fish available and prepare it on the same day you buy it. With its mild flavour and versatile preparation options, yellowtail snapper is an excellent choice for a delicious and healthy Chinese hot pot meal.
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Fish balls, a popular choice for hot pot
Fish balls are a popular choice for hot pot, and they are usually cooked from frozen. They are made from a fish paste, which is shaped into balls and boiled or fried. The paste is made by finely chopping fish (often tilapia) and, optionally, shrimp, and mixing with aromatics such as cilantro, scallions, ginger, and dried mandarin orange peel. Cornstarch, sesame oil, and olive oil are added to the mixture, which is then stirred and "slammed" into a bowl to make the paste more pliable. The paste is then shaped into balls and cooked.
Fish balls have a firm, bouncy consistency and are said to have been created during the Qing dynasty in the Chiu Chow and Fujian provinces. They became famous internationally through Hong Kong's street food scene.
When preparing a hot pot, it is important to have a variety of foods to cook in the broth. In addition to fish balls, vegetables, meat, and seafood are commonly used.
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Sliced fish, such as tilapia, bass, and flounder
Sliced fish is a popular choice for Chinese hot pot. Fish such as tilapia, bass, and flounder are commonly used, and for good reason. These fish are not only delicious, but they also have firm, meaty textures that can withstand the aggressive cooking process of hot pot.
Tilapia is a popular choice for hot pot due to its relatively low price point. It is often available as frozen fillets, which are ideal for hot pot as they tend to hold their shape better than fresh fillets. Basa is another affordable option that is similar to tilapia.
If you're looking for a fish that will really stand up to the heat, consider sea bass or cod. These fish have firmer textures that won't fall apart easily, even when cooked in a boiling hot pot. Halibut is another good option that falls into this "hardier" category.
For those who enjoy a more delicate texture, flounder is an excellent choice. Flounder has a tender, flaky texture that is best suited for gentle cooking methods like steaming. However, when added to a hot pot, it contributes a delightful silky texture that pairs beautifully with the other ingredients.
When preparing fish for hot pot, it's important to slice the fillets thinly so they cook quickly and evenly in the boiling broth. This will help ensure that your fish is cooked to perfection and doesn't overcook or fall apart.
Remember, hot pot is a highly customizable and interactive dining experience. You can choose your favourite fish, slice it thinly, and add it to the simmering pot of soup along with a variety of vegetables, tofu, noodles, and dipping sauces. Enjoy experimenting with different types of fish and finding your perfect combination!
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Seafood options like shrimp, squid, and scallops
When preparing shrimp for a hot pot, it is important to peel, devein, and butterfly the shrimp to ensure they cook evenly and can be easily eaten. Squid, on the other hand, should be cut into rings before being added to the pot. This ensures that the squid cooks quickly and is a more manageable size for eating. Scallops, a type of shellfish, should also be sliced thinly to ensure even cooking.
In addition to these three seafood options, other popular seafood choices for a Chinese hot pot include fish fillets, such as tilapia, bass, or flounder, as well as various types of seafood balls, such as shrimp balls, squid balls, or mixed seafood balls. These seafood balls are typically pre-cooked and simply need to be heated through in the hot pot.
When preparing seafood for a Chinese hot pot, it is important to maintain food safety practices. This includes ensuring that the broth is kept at a boiling temperature and that raw seafood is not added to the pot at the same time as other ingredients, as this can lower the temperature of the broth and result in undercooked food. It is also important to allow the broth to boil for at least 30 seconds to one minute after adding raw seafood before removing any cooked ingredients from the pot.
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Frequently asked questions
Sea bass, cod, halibut, tilapia, bass, flounder, and pollock are all good options for white fish fillets.
Whole or sliced fish is typically used in Chinese hot pot, but there is no single type of fish that is traditionally used.
Yes, frozen fish can be used in Chinese hot pot. In fact, using frozen fish may be preferable to using fresh fillets, as it tends to be firmer and less flaky.
When choosing a fish for Chinese hot pot, consider the flavour profile you want to achieve, the availability of the fish, and the texture of the fish. It is also important to ensure that the fish is suitable for cooking in a hot pot and will not fall apart easily.
