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Hot And Sour Fish With Pickled Leaf Mustard Hotpot

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From YoRipe by Serene Lim
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Level

easy

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Cooking

600 min

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Preparation

1200 min

Ingredients

Servings

5
Lee Kum Kee Sauce
1 cup
Fish Fillet
800 g
Fish Dumplings
1 packet
Crab Sticks
6 pieces
Bean Curd Skin Strips
1 cup
Bean Curd Rolls
8 pieces
Sweet Potato Noodles
1 cup
Enoki Mushroom
1 packet
Napa Cabbage
1โ„4 slice
Water
1 l
Marinate for Fish
Lee Kum Kee Oyster Sauce
1 tbsp
Corn Starch
1โ„2 tsp
Pepper
1โ„4 tsp
Sesame Oil
1 tbsp
Salt
1 tbsp

How to cook

Prepare fish fillet

  • Cut the fish fillet into bite-size pieces, marinade and set aside.

Start cooking

  • Pour the sauce for hot and sour fish with pickled leaf mustard into a pot, add 1 liter water and bring to boil.
  • Add the pickled leaf mustard and dried chilli and all the hotpot ingredients except the beancurd rolls into the soup, simmer for a few minutes over low heat.
  • Add the fish fillets and cook for about 1 minute.

Assemble and serve

  • Add the bean curd rolls and serve immediately.
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