Hot And Sour Fish With Pickled Leaf Mustard Hotpot

Name: Hot And Sour Fish With Pickled Leaf Mustard Hotpot
Prep time: 1200 min
Cook time: 600 min
Total time: 1800 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 cup Lee Kum Kee Sauce; 800 g Fish Fillet; 1 packet Fish Dumplings; 6 pieces Crab Sticks; 1 cup Bean Curd Skin Strips; 8 pieces Bean Curd Rolls; 1 cup Sweet Potato Noodles; 1 packet Enoki Mushroom; 1/4 slice Napa Cabbage; 1 L Water; 1 Tbsp Lee Kum Kee Oyster Sauce; 1/2 tsp Corn Starch; 1/4 tsp Pepper; 1 Tbsp Sesame Oil; 1 Tbsp Salt

From YoRipe by Serene Lim

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Level

easy

Cooking

600 min

Preparation

1200 min

Ingredients

Servings

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	¹⁄₄ slice
Water	1 l
Marinate for Fish
Lee Kum Kee Oyster Sauce	1 tbsp
Corn Starch	¹⁄₂ tsp
Pepper	¹⁄₄ 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.