| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7.8g | 1.8g | 15.4g |
| sugars | fibre | protein | salt |
| 3.2g | 2.6g | 34.8g | 1.8g |
Why I Love Chinese Fish Fillet in Spicy Broth Pot
As someone with a deep appreciation for diverse cuisines and culinary traditions, if I’m ever asked what dish truly resonates with both my heart and my palate, my answer would be the Fish Fillet in Spicy Broth Pot. The complexity and warmth of this dish are much like the infusion of South and West African cooking styles I hold dear.
The Inspiration
Don’t let the ‘spicy’ part daunt you. This Chinese delicacy, popular in many Chinese regions, can be tweaked to suit any level of fiery zest. The blend of ginger, garlic, green onions, and chili peppers, harmonized with the subtlety of white fish fillets holds a close parallel to the West African dishes my Nigerian parents lovingly prepared at home. Just as I learned from them, the heat of the chili peppers can be adjusted to taste, making this a versatile feast for all.
The Fusion
The Fish Fillet in Spicy Broth Pot, much like Afro-Southern dishes, draws on the essence of varied ingredients. It’s here that the gentle sweetness of bell peppers meets the deep umami of black bean paste, and the soft lightness of napa cabbage dances with the robust crunch of broccoli.
As an Afro-Southern food enthusiast, I was inspired by the flavors and techniques imparted by Eddie Huang, a powerhouse in the culinary world known for his innovative approach to traditional Asian cuisine. Huang’s emphasis on maintaining authenticity while integrating diverse elements resonates with our shared vision of blending Southern and West African cooking.
The Shared Warmth
Let me tell you, there’s no sight more warming than a pot of Fish Fillet in Spicy Broth, steaming hot, served with a side of fluffy white rice. That, my friends, is a deft merger of Chinese, Southern, and African cuisines; an ode to diversity, history, migration, and community.
Frankly, love seems too small a word for such a gourmet experience. I don’t just love this Fish Fillet in Spicy Broth Pot recipe, I live it. Every ingredient, every burst of flavor, every bite, speaks of homely soul, personal tradition, and shared warmth. And it’s my immense joy to share this experience with all of you.
What You’ll Need
- 2 pounds of white fish fillets
- 1 tablespoon of vegetable oil
- 4-5 dried red chili peppers
- 1 cup of chicken broth
- 2 tablespoons of soy sauce
- 4 tablespoons of black bean paste
- 1 tablespoon of fish sauce
- 2 teaspoons of sugar
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- 3 cloves of garlic, minced
- 1 inch piece of ginger, peeled and finely chopped
- 1 bunch scallions, chopped
- 2 cups of napa cabbage, chopped
- 2 cups of broccoli florets
- 1 cup of sliced mushrooms
- 1 red bell pepper, sliced
- 2 green onions, sliced
- Salt to taste
- Steamed white rice for serving
Method
Step One
Start by heat the vegetable oil in a large pot over medium heat. Once the oil is hot, add the dried red chili peppers and stir until they change color to dark red, this usually takes about 30 seconds to 1 minute. Remove the chili peppers and set them aside.
Step Two
In the same pot, add the minced garlic and finely chopped ginger. Sauté these ingredients until they are fragrant. Follow up by adding chopped scallions and continue to sauté for another minute.
Step Three
Then add the black bean paste to the pot and stir well. Add the chicken broth, soy sauce, fish sauce, and sugar. Stir until all the ingredients are combined and bring the broth to a boil. Once boiling, reduce the heat to low and let it simmer.
Step Four
Meanwhile, add the cornstarch and water mixture into the simmering pot. Stir continuously until the broth starts to thicken.
Step Five
Now, add the white fish fillets to the pot. Cover and simmer for about 10-15 minutes, until the fish is cooked and breaks easily with a fork. Make sure to gently stir occasionally to prevent the fish from sticking to the bottom of the pot.
Step Six
While the fish is cooking, prepare the vegetables. In a separate pan, sauté the napa cabbage, broccoli florets, sliced mushrooms, and sliced red bell pepper until they are tender. Season with salt to taste.
Step Seven
Once the fish is cooked, gently stir in the sautéed vegetables into the fish and broth mixture. Let it simmer for another 5 minutes. Add the sliced green onions and stir gently.
Step Eight
Finally, serve the fish fillet in spicy broth pot hot with steamed white rice on the side. Top with reserved dried chili peppers for added spice as desired.
