Method

1. Rub the salt and pepper on the seabass.
2. Grill the seabass in the oven at 200℃ for 15 mins.
3. Boil 800ml water in a casserole.
4. Add 1 cube Haidilao mala hot pot seasoning. (Add dried chilli if you like it spicier.)
5. Add the lotus root and boil for 5 mins.
6. Add the Baiye tofu and enoki mushrooms and boil for 3 mins.
7. Add the grilled seabass and it is ready to be served.