Fish Fillet Hotpot

This requires a hotpot serving bowl, which you can buy at Rustan's.

Fish Fillet Hotpot
Good for: 6 persons
Prep Time: 30 minutes
Cook Time: 30 minutes

Fish Fillet – Gohe or Lapu-Lapu only
6 pcs. Dried Shiitake Black Mushroom – to buy from Hong Kong or Chinese stores
6 Fishballs – Wei Wang
1 Whole Tofu – AA brand, to buy from Wei Wang
100 g Sotanghon – Longkaw brand; to buy from Unimart/Wei Wang
1 Medium Carrot
200 g Taiwan Petchay
1 stalk Yansuy (Cilantro)
1 stalk Onion leeks
Fish Broth – fish bone, black pepper, soy sauce
Soy Sauce
Cornstarch
1 cup of Sunflower Oil

*How to make the broth
1. Set aside fish bone.
2. Boil the fish bone with 3 bowls of water.
3. Add black pepper to taste.
4. Add 4 tbsps. of soy sauce. Add to taste.
5. This becomes your broth.

Prep:
1. Slice the fish into 1-inch pieces. Mix together 1 tbsp. of soy sauce and 2 tbsps of cornstarch. Coat the fish with the mixture. Fry on the pan with the oil until golden brown only. Set aside.
2. Slice the black mushroom into two. Remove the “paa” and then slice into half.
3. Slice the fishball into four. (Crosswise)
4. Use the carrot slicer to slice the carrot into round/flower designs.
5. Slice the leeks diagonally.
6. Slice the tofu into cubes.
7. Slice the Taiwan petchay into four.
8. Slice the Yansuy into 1-inch pieces. These are for garnishing only.

Cook:
1. Remove the bone from the broth.
2. Add the fried fish for 1 minute.
3. Then remove. Transfer to hot pot serving bowl.
4. Add the mushrooms to the broth for 5 minutes.
5. Then remove. Transfer to hot pot serving bowl.
6. Add the tofu, fishball, carrot, sotanghon to the broth for 3 minutes. Then do #3.
7. Add the Taiwan petchay for 2 minutes. Then do #3.
8. Transfer the broth to the hotpot serving bowl.
9. Garnish top with Yansuy and leeks.
10. Boil the hotpot serving bowl for 2 minutes. Then serve.