Chrysanthemum Fish Hot Pot

Name: Chrysanthemum Fish Hot Pot
Yield: Serves 8–10
Cuisine: China
Ingredients: chilli sauce; 5 ml/1 tsp sesame oil; soy sauce; 20 Chinese fish balls; 200 g/7 oz cod or halibut fillet, thinly sliced; 10 raw tiger prawns/jumbo shrimp, shelled; 2 large Chinese fish cakes, sliced; 350 g/12 oz pack silken tofu; 10 raw tiger prawns/jumbo shrimp, shelled; 90 g/3½ oz chrysanthemum leaves (tong ho); 90 g/3½ oz chrysanthemum leaves (tong ho); 90 g/3½ oz mangetouts/snow peas; 90 g/3½ oz mangetouts/snow peas; 5 ml/1 tsp ground Sichuan peppercorns; 2 litres/3½ pints/8 cups meat stock; 60 ml/4 tbsp Xinkiang black vinegar; 5 ml/1 tsp salt; 15 ml/1 tbsp finely grated ginger; 15 ml/1 tbsp crushed garlic; 90 g/3½ oz fish maw (dried fish bladder); 90 g/3½ oz fish maw (dried fish bladder); 10 dried Chinese mushrooms, soaked in warm water for 30 minutes; 200 g/7 oz cod or halibut fillet, thinly sliced

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Autumn-flowering chrysanthemum leaves are used to perfume this glorious, richly flavoured seafood dish, which is commonly served in that season throughout western China. The bitesize pieces of food are traditionally cooked in simmering stock at the table in a charcoal-heated fire pot (huo kuo). As burning charcoal is not suitable indoors, use an electric fire pot or steamboat instead, or a large fondue pan over a burner.

Ingredients

Asia
China
Fish course
Autumn

Ingredients

Method