Catfish Hot Pot Base Recipe

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Ingredients

Adjust Servings:
1 catfish
5 garlic cloves
1 ginger
1 scallions
10 dried red pepper
2 tablespoons Sichuan peppercorns 
3 tablespoons fermented soya beans
8 bowls water
Side dishes
500g sliced beef
500g mutton rolls
1 piece tofu
vermicelli
1 potatoes
1 sweet potatos
Enoki mushroom
5 rape flowers
1/2 cabbage
seasoning
3 tablespoons oil
2 tablespoons cooking wine
5 tablespoons oyster sauce
3 tablespoons Doubanjiang (broad bean paste)
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons light soy sauce
1 tablespoon vinegar

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Catfish Hot Pot Base Recipe

Features:
  • Simmering
Cuisine:

We wanted catfish remaining juicy and tender mouthfeel after stewing. To do that, we sauteed all seasoning ingredients over low heat. After removing excess moisture, add water and sauce to the pot and add catfish as the last ingredient. After 30 minutes of stewing, catfish was cooked with the best mouthfeel.

  • 65 minutes
  • Serves 2
  • Easy

Ingredients

  • Side dishes

  • seasoning

Directions

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Tips

1. Fry broad bean paste until red oil come out. It makes broad bean paste to achieve the best aroma.

2. Always fry catfish over low heat to prevent overcooking. The meat of catfish would be too soft and smashed if cooking too long.

3. When serving, eat up catfish before blanching other ingredients. So that catfish won’t mix with other taste.

Steps

1
Done
5 minutes

Peel and cut garlic in half. Peel, wash and cut ginger into slices. Remove roots of scallion, then cut into small strips. Rinse and cut dried chilies into small pieces. Set aside.

2
Done
5 minutes

Remove the head and tail of the catfish. Cut into 2cm wide strips. Add ginger slices and 1 tablespoon cooking wine. Marinate for 20 minutes to remove the fishy smell.

3
Done
5 minutes

Add oil and preheat the wok. Stir-fry dried red pepper, scallion, and garlic over low heat until fragrant. Pour into the oyster sauce and broad bean paste (Doubanjiang).

4
Done
5 minutes

Add Sichuan pepper and fermented soya beans. Stir-frying over low heat for 2 minutes. 

5
Done
30 minutes

Add water, salt, sugar, light soy sauce, vinegar, and cooking wine. Stir well and bring to a boil. Put in the catfish strips, simmer over low heat for 30 minutes. The hot pot base is done.

6
Done
5 minutes

During stewing, wash tofu and cut it into 1cm³ pieces. Soak vermicelli until soft. Cut potatoes and sweet potatoes into slices.  potatoes respectively.

7
Done
5 minutes

Remove the root of Enoki mushroom. Remove the root of rape flowers and cut into pieces. Wash and set aside.  

8
Done
5 minutes

Add these vegetables and mushroom into the hot pot. Bring to a boil and serve. 

Mary Lee

I'm Marry, a foodie with a love to cook and share my delicious dishes. You'll find me reading a good book when I'm not cooking.

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