Fish hotpot is a beloved dish across China, especially in regions like Sichuan Province and Chongqing, where bold broths and fresh river fish create a rich, communal dining experience. This version balances fragrant spices with the delicate taste of fish.

🥢 Ingredients

🍲 For the Broth:

500–700g fresh fish (carp, tilapia, or seabass), cut into slices
Fish bones or head (for deeper flavor)
1 tbsp oil
4–5 slices ginger
3 cloves garlic (crushed)
2 dried red chilies (optional)
1 tbsp Sichuan peppercorn
1–1.5 liters chicken or fish stock
1 tbsp cooking wine
Salt to taste
1 tbsp soy sauce

🥬 Hotpot Add-ins:

Napa cabbage
Tofu (firm or soft)
Mushrooms (enoki, shiitake)
Lotus root slices
Spinach or bok choy
Glass noodles

🥣 Dipping Sauce:

Soy sauce
Sesame oil
Minced garlic
Chopped coriander
Chili oil

🔥 Instructions

1. Prepare the Fish

Clean and slice the fish thinly.
Marinate lightly with salt and cooking wine for 10 minutes.

2. Build the Flavor Base

Heat oil in a pot.
Add ginger, garlic, dried chilies, and Sichuan peppercorn.
Stir until aromatic (be careful not to burn the spices).

3. Make the Broth

Add fish bones/head and sauté briefly.
Pour in stock and bring to a boil.
Add soy sauce and salt.
Simmer for 15–20 minutes to extract deep flavor.

4. Set Up the Hotpot

Transfer broth to a hotpot pot or keep it simmering on low heat.
Arrange fish slices and vegetables on serving plates.

5. Cooking & Serving

Add fish slices gently into the broth—cook for 1–2 minutes only (very quick!).
Add vegetables and tofu as desired.
Dip cooked fish into your sauce and enjoy immediately.

💡 Tips for Perfect Fish Hotpot

Always use fresh fish—this is the heart of the dish.
Don’t overcook fish; it becomes tough quickly.
Add a splash of vinegar or white pepper for extra depth.
For a spicy version, increase chilies and peppercorns.

🌟 Why You’ll Love It

Light yet intensely flavorful
Rich in protein and nutrients
Perfect balance of spicy, numbing, and savory
Ideal for sharing with family and friends