Neu Fish Hot Pot, a culinary marvel from the heart of Teochew cuisine, offers a vibrant and flavorful experience unlike any other. This traditional hot pot, celebrated especially during Chinese New Year, goes beyond a simple meal; it's a gathering of family and friends, a testament to shared joy and delicious tradition. The rich, savory broth, simmered with carefully selected ingredients, forms the foundation of this culinary masterpiece, complemented by the succulent, flaky fish that takes center stage. The delicate balance of flavors and textures makes it an unforgettable experience.
Beyond the deliciousness, Neu Fish Hot Pot boasts a unique preparation method, a testament to generations of Teochew culinary heritage. Ready to discover the secrets behind this delectable dish and recreate this heartwarming tradition in your own kitchen? Let's dive into the step-by-step guide, outlining each crucial element for a truly authentic Neu Fish Hot Pot.
Tools Needed
- Frying pan
- Hot pot
- Chopsticks/Skewer
Ingredients
- Yam: 280g
- Soulfish: 30g (4 pieces)
- Ginger: 1 thumb-size
- Nappa Cabbage: 280-300g
- Soft Tofu: 1 whole
- Tomatoes: 2 whole
- Water: 2L
- Abalone Stock Cube: 1 cube
- Chicken Stock Cube: 1 cube
- Salt: 1 teaspoon
- Pepper: a few dashes
- Evaporated Milk: 100ml
- Fish (e.g., red snapper): 350g
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Fish
- Shallow fry yam pieces until browned. This prevents them from breaking up in the soup and speeds up cooking.
- Using the same oil and heat, shallow fry the soulfish until fragrant and lightly browned.
- Pour out excess oil, leaving 1-2 tablespoons. Add sliced ginger and fry until lightly browned to release its fragrance.
- Add the fried soulfish to the pan.
Step 2. Building the Broth and Simmering Vegetables
- Add 2L water, abalone stock cube, and chicken stock cube. Bring to a boil.
- Once boiling, add the fried yam, Nappa cabbage, soft tofu, and tomatoes. Simmer with the lid on.
Step 3. Seasoning and Finishing Touches
- Taste the soup and add salt and pepper to taste. Add evaporated milk (optional) and bring to a boil.
Step 4. Cooking the Fish
- Add the filleted fish and cook for about 2 minutes until done.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Check if the oil is hot enough by inserting a chopstick; bubbles indicate it's ready.
- The soulfish is a key ingredient for the umami flavor.
- You can use any type of fish you like.
Nutrition
- Calories: 1000
- Fat: 45g
- Carbs: 60g
- Protein: 80g
FAQs
1. What type of fish is traditionally used in Teochew Fish Hot Pot?
While various fish can be used, pomfret or garoupa are most traditional due to their firm texture and delicate flavour which holds up well in the broth.
2. What makes Teochew Fish Hot Pot different from other hot pots?
Teochew Fish Hot Pot emphasizes a clear, flavorful broth built on a base of ginger, garlic, and often pickled vegetables. It avoids strong spices found in many other hot pot styles, letting the fish and broth shine.
3. Is it difficult to make Teochew Fish Hot Pot at home?
While it requires some attention to detail, it's not overly complicated. Following a reliable recipe and using good quality ingredients is key to success.
Mastering the art of Teochew Fish Hot Pot brings more than just a delicious meal; it's a connection to a rich culinary heritage and a celebration of family traditions. This comforting and flavorful hot pot is a perfect centerpiece for any Chinese New Year gathering, bringing warmth and good fortune to your table. So gather your loved ones, embrace the tradition, and enjoy the delightful symphony of flavors this unique dish offers.