Suan cai fish hot pot recipe - ingredients, nutrition and when to eat it
Suan cai fish hot pot is a Chinese-style stew of white fish and tangy pickled cabbage simmered in a spicy broth.
Suan cai fish hot pot is a Chinese-style stew of white fish and tangy pickled cabbage simmered in a spicy broth. Its pleasantly sour, savory flavor pairs with a gentle chili kick, making it a cozy choice for a chilly evening or a meal to share.
Chinese · 35 minutes to cook
Tips: Pickled cabbage can vary in sourness and saltiness by brand. Taste it before adding it to the broth; if it seems salty, give it a quick rinse.
Tips: Fish can fall apart if it cooks too long. Add it once the broth is boiling, then cook gently over low heat.
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Ingredients (1 serving)
- Cod — 150 g
- Pickled Cabbage — 100 g
- Chicken Stock — 350 ml
- Doubanjiang — 1 tsp
- Chili Oil — 1 Tbsp
- Ginger — 5 g
- Garlic — 2 clove
- Green onion — 20 g
- Sichuan pepper — 0.5 tsp
- Salt — 0.5 g
- Water — 100 ml