Hot Pot Harmony: Choosing The Right Fish For A Balanced Broth

Fish is a fantastic addition to a hot pot due to its delicate texture and the variety of ingredients it complements. When considering fish for hot pot, opt for varieties that can withstand high heat without becoming tough or dry. Flaky white fish fillets are ideal, such as cod, halibut, turbot, fluke, tilapia, catfish, mullet, snakehead fish, and monkfish. Fattier fish like salmon and trout also work well, adding omega-3s and a velvety texture to the broth.

White fish fillets

When preparing white fish fillets for hot pot, it is important to pat them dry before adding them to the pot to prevent excess moisture from entering the broth. Cutting the fish into thin, paper-thin slices of no more than 1/4 inch thick is also crucial to ensure even cooking and prevent overcooking.

There are several types of white fish fillets that are suitable for hot pot. Cod, for example, is a buttery and flaky fish that adapts well to hot pots, soaking up the flavours of the broth while holding its structure. Halibut is another option, offering a sweet and mild taste with a firmer texture that won't disintegrate in the broth. Tilapia is also a popular choice due to its affordability, mild flavour, and delicate flakiness. It is important to look for thin tilapia fillets without bones, rinse and pat them dry, then slice them thinly before adding them to the pot.

When adding white fish fillets to your hot pot, it is best to add them at the end to avoid overcooking. Swirl the slices gently in the broth and remove them as soon as they are cooked, which should only take about a minute. You can combine white fish fillets with quick-cooking vegetables like bok choy, mushrooms, and greens, as well as starchier items like noodles and potatoes that require longer cooking times.

By following these tips and choosing from the recommended varieties of white fish fillets, you can be sure to enjoy perfectly cooked and tender fish in your hot pot every time.

Fattier fish

When preparing fattier fish for hot pot, it is crucial to cut the fish into paper-thin slices, ideally less than 1/4 inch thick. This allows the fish to cook evenly and quickly, preventing overcooking. Additionally, always ensure to pat the fish fillets dry before adding them to the hot pot. This prevents excess moisture from being released into the broth.

For a well-rounded hot pot, it is recommended to include a variety of proteins, vegetables, and starches. Proteins such as shrimp, marinated tofu, beef, or lamb slices complement the fattier fish well. For vegetables, consider bok choy, mushrooms, baby corn, leafy greens, and sliced lotus root. Starches like rice noodles, potatoes, or taro root will also add substance to your meal.

Remember, the key to a successful hot pot with fish is to choose fish that can withstand high heat without drying out or becoming tough. Fattier fish, when prepared correctly, will add flavour and texture to your hot pot, creating a delicious and nutritious meal.

Fish balls

How to Make Fish Balls

Ingredients:

• Fish paste (available at most large Chinese markets)
• Garlic, minced
• Black pepper
• Water for boiling

Instructions:

• In a bowl, mix together the fish paste, minced garlic, and black pepper.
• Bring a pot of water to a boil.
• Scoop about a tablespoon of the fish paste mixture and form it into a ball.
• Use your left hand to push the fish paste through a small circle formed by your thumb and index finger, creating a fish paste "ball".
• Loosen your grip slightly and then tighten it again to reshape the fish ball. This step is crucial for achieving the signature bouncy texture of fish balls.
• Use a spoon to remove the fish ball from your hand and gently drop it into the boiling water.
• Cook the fish balls until they float to the top, which should take about 2 minutes, depending on their size.
• Repeat the process until you've used up all the fish paste.

Tips and Variations:

• You can purchase pre-made fish balls from the freezer section of most Asian markets. These vary in price and quality, and some premium options include fillings such as fish roe, minced pork, or salted egg yolk custard.
• For a more complex flavour profile, you can add additional ingredients to your fish paste mixture, such as shrimp, cilantro, scallions, ginger, or dried mandarin orange peel.
• Fish balls can be cooked in multiple ways, including poaching, deep-frying, or pan-frying.
• The cooked fish balls can be stored in the refrigerator for up to 4-5 days or frozen for later use.

Fish cakes

Eomukguk (Fish Cake Soup)

Eomukguk is a popular Korean snack, often sold by street vendors. It is made by boiling fish cakes in anchovy stock. The broth is seasoned with soy sauce and salt, and the fish cakes are served on skewers. This dish is often accompanied by tteokbokki, a spicy rice cake dish.

Eomuk Tang (Korean Fishcake Hotpot)

Eomuk tang is another Korean dish that features fish cakes. It is a homestyle hotpot made with a variety of fishcakes, such as rectangular sheets and assorted fish balls. The broth is typically made with anchovy-kelp packets, Korean radish, spring onion, and cheongyang chili peppers. The fish cakes are folded and skewered before being cooked in the broth.

Cooking Packaged Fish Cakes

When cooking packaged fish cakes, there are a few different methods you can use depending on whether they are breaded or not. If they are breaded, you can cook them in an air fryer or oven at around 350 degrees Fahrenheit. If they are not breaded, you can pan-fry them with a small amount of fat, or add them to soups or hot pots.

Tips for Cooking Fish Cakes

• Use a variety of shapes and colours to make the dish more appetising.
• If the broth becomes too salty or reduces too much, add a few dashes of water.
• If you are making eomukguk, you can add dried shrimp, mussels, or dried mushrooms to the broth for extra flavour. However, a simple, well-seasoned broth also works well.
• For a spicier dish, serve the fish cakes with a dipping sauce made from soy sauce, hot pepper flakes, green onion, green chilli pepper, garlic, sugar, toasted sesame oil, and sesame seeds.

Fish slices

When preparing fish slices for hot pot, it's important to cut them into thin, uniform slices. The ideal thickness is around a quarter of an inch. This ensures that the fish cooks quickly and evenly in the broth. It's also important to pat the fish slices dry before adding them to the pot, as this prevents excess moisture from leaching into the broth.

In terms of cooking, add the fish slices to the hot pot in small batches to avoid overcrowding the pot, which can cause the temperature to drop. Use a small strainer ladle to gently swirl the fish slices in the simmering broth. The fish will cook through in just a minute or two, depending on the thickness of the slices. Be careful not to overcook the fish, as it can become tough and dry.

For the best hot pot experience, combine fish slices with a variety of other ingredients such as vegetables, tofu, noodles, and meats. Enjoy experimenting with different types of fish and broths to find your favourite combinations!

Frequently asked questions