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Fish Fillet Hot Pot Recipe

Name: Panda Cuisines Fish Fillet Hot Pot Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 6 cups low-sodium chicken or fish stock; 1 cup water; 1 tbs ginger, thinly sliced; 4 cloves garlic, smashed; 3 stalks scallions (green parts separated), white and green separated and sliced; 2 tbs light soy sauce; 2 tbs rice wine (or dry sherry); 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper; 1 tsp fish sauce (optional, for added umami); 1 lb firm white fish fillets (cod, halibut, sea bass), skinned and cut into 1"-1.5" chunks; 1 tbs cornstarch; 1 unit egg white; 0.5 tsp salt (for marinade); 0.25 tsp white pepper (for marinade); 3 cups napa cabbage, sliced into 1" strips; 6 units baby bok choy, halved lengthwise; 1 cup shiitake mushrooms, stems removed and sliced; 1 cup enoki mushrooms, ends trimmed (optional); 0.5 cup carrot, thinly sliced on bias; 8 oz tofu, medium-firm, cut into 1" cubes; 0.25 cup fresh cilantro leaves (for garnish); 1 tbs fresh chili slices (optional); 2 tbs soy sauce; 1 tbs rice vinegar; 0.5 tsp sesame oil; 1 tbs chopped scallion (green part); 0.5 tsp sugar; 1 tsp chili crisp or fresh chili (optional)

Inspired by Panda Cuisine

Time45m

Serves4

Make Fish Fillet Hot Pot Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Seasoning

6 cups low-sodium chicken or fish stock

1 cup water

1 tbs ginger, thinly sliced

4 cloves garlic, smashed

3 stalks scallions (green parts separated), white and green separated and sliced

2 tbs light soy sauce

2 tbs rice wine (or dry sherry)

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp White pepper

1 tsp fish sauce (optional, for added umami)

Fish & Marinade

1 lb firm white fish fillets (cod, halibut, sea bass), skinned and cut into 1"-1.5" chunks

1 tbs Cornstarch

1 unit egg white

1/2 tsp salt (for marinade)

1/4 tsp white pepper (for marinade)

Vegetables & Add-ins

3 cups napa cabbage, sliced into 1" strips

6 units baby bok choy, halved lengthwise

1 cup shiitake mushrooms, stems removed and sliced

1 cup enoki mushrooms, ends trimmed (optional)

1/2 cup carrot, thinly sliced on bias

8 oz tofu, medium-firm, cut into 1" cubes

1/4 cup fresh cilantro leaves (for garnish)

1 tbs fresh chili slices (optional)

Dipping Sauce (optional)

2 tbs Aged soy sauce

1 tbs Rice vinegar

1/2 tsp Toasted sesame oil

1 tbs chopped scallion (green part)

1/2 tsp sugar

1 tsp chili crisp or fresh chili (optional)

Method

Broth & Seasoning

Prepare broth

In a large pot (or hot pot base) add 6 cups stock and 1 cup water. Bring to a gentle simmer over medium heat.

Aromatics

Add sliced ginger, smashed garlic, and the white parts of 2 scallions to the simmering liquid. Let simmer uncovered for 8–10 minutes to infuse flavor.

Season

Stir in light soy sauce, rice wine, sesame oil, salt, white pepper and fish sauce (if using). Taste and adjust seasoning; keep broth at a gentle simmer while you prepare other components.

Fish & Marinade

Marinate fish

Place fish chunks in a bowl. Add cornstarch, egg white, 1/2 tsp salt and 1/4 tsp white pepper. Gently mix until each piece is evenly coated. Let sit 10 minutes — the cornstarch and egg white create a velvety coating that helps fish hold together in the hot pot.

Optional quick sear

If you prefer firmer texture, heat 1 tsp neutral oil in a skillet over medium-high and sear fish chunks 30–45 seconds per side just to set the coating. Transfer seared pieces to a plate. This step is optional; fish can also be cooked directly in the simmering broth.

Vegetables & Add-ins

Prepare vegetables

Wash and trim napa cabbage, bok choy, and mushrooms. Cut tofu into cubes and slice carrots. Arrange vegetables and tofu on serving plates or communal hot pot platter so they are ready to add to the broth.

Cook root and dense vegetables first

Add carrots, shiitake mushrooms and tofu to the simmering broth. Simmer for 5 minutes to begin softening firm items.

Add leafy vegetables

Add napa cabbage and bok choy halves. Simmer 2–3 minutes until tender-crisp.

Add delicate mushrooms

Add enoki mushrooms (if using) and simmer 1–2 minutes.

Finishing with Fish

Cook the fish

Gently slide marinated fish chunks into the simmering broth in a single layer. Cook 3–5 minutes depending on chunk size until fish is opaque and flakes easily. If fish was seared, 2–3 minutes should suffice.

Adjust seasoning & finish

Taste the broth and adjust salt or soy as needed. Add the green parts of the sliced scallions, cilantro leaves and sliced fresh chili if using. Turn off heat or reduce to very low to keep warm.

Serving & Dipping Sauce

Make dipping sauce (optional)

Combine 2 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1 tbs chopped scallion, 1/2 tsp sugar and 1 tsp chili crisp or fresh chili if desired. Stir to dissolve sugar.

Serve

Ladle hot broth, fish, vegetables and tofu into individual bowls or serve family-style at the table with the dipping sauce on the side. Keep extra simmering broth on low so guests can add more vegetables or fish as they like.