Sichuan-Style Pickled Mustard Greens and Fish Hot Pot recipe - ingredients, nutrition and when to eat it
This Sichuan-style hot pot simmers pickled mustard greens and white fish in a tangy, spicy broth.
This Sichuan-style hot pot simmers pickled mustard greens and white fish in a tangy, spicy broth. The fish is mild and the broth has a warming kick, making it a lovely dinner to share around the table.
Chinese · 35 minutes to cook
Tips: The saltiness of pickled mustard greens and doubanjiang varies by brand. Add both first and let them simmer, then adjust the seasoning at the end.
Tips: Once you add the cod, avoid stirring for too long or the fish will break apart; gently shake the pot to mix.
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Ingredients (1 serving)
- Cod — 180 g
- Pickled mustard greens — 100 g
- Chicken stock — 350 ml
- Doubanjiang — 1 Tbsp
- Chili oil — 1 Tbsp
- Garlic — 2 pc
- Ginger — 1 piece
- Sichuan peppercorns — 0.5 tsp
- Chinese black vinegar — 1 Tbsp
- Scallions — 0.3 pc
- Salt — 1 g