Elegant Fish Cake Roll Hot Pot: A Harmony of Deep Broth and Colorful Vegetables
Elegant Fish Cake Roll Hot Pot: A Harmony of Deep Broth and Colorful Vegetables
Easy Dinner Recipes, Fish Cake Dishes, Special Evening Meals, Fish Cake Roll Hot Pot, Comforting Soup Dishes, Party Appetizers
We’ve transformed the humble fish cake into an elegant hot pot, rolled with vibrant vegetables! This dish offers a delightful visual appeal and a rich, comforting flavor that deepens with every simmer. The chewy fish cake paired with crisp vegetables creates a wonderful contrast in textures. Perfect for a weeknight dinner, a special occasion, or even when hosting guests, this fish cake roll hot pot is sure to impress!
Ingredients- 4 sheets thin rectangular fish cakes
- 3 heads baby bok choy
- 1/2 medium onion
- 4 mini bell peppers (in various colors like red, orange, yellow)
- 2 sheets dried kelp (kombu), about 10cm x 10cm each
- 400ml water
- Pinch of salt (for blanching vegetables)
Seasoning for Fish Cake Rolls & Broth- 1 Tbsp soy sauce for soup (for deep umami)
- 0.5 Tbsp anchovy sauce (adds seafood flavor)
- 1/4 tsp brown sugar (enhances sweetness and balances flavor)
- 1.5 Tbsp cooking wine (like Mirin, removes odor and boosts flavor)
- Pinch of black pepper (for finishing aroma)
- 1 Tbsp soy sauce for soup (for deep umami)
- 0.5 Tbsp anchovy sauce (adds seafood flavor)
- 1/4 tsp brown sugar (enhances sweetness and balances flavor)
- 1.5 Tbsp cooking wine (like Mirin, removes odor and boosts flavor)
- Pinch of black pepper (for finishing aroma)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious fish cake roll hot pot. Wash all fresh vegetables thoroughly.
Step 2
The secret to a deep and refreshing broth! In a pot, combine 400ml of water with 2 sheets of dried kelp. Let it steep for at least 30 minutes to an hour, or even longer for a richer flavor. The longer the kelp steeps, the deeper the broth will be. Remove the kelp before proceeding.
Step 3
Prepare the vegetables for a delightful bite. Thinly slice the colorful mini bell peppers and the onion. Separate the leaves from the stems of the baby bok choy, cutting the stems about two-thirds of the way up. (These will be used to create decorative ‘flowers’!)
Step 4
Prepare the chives for a crisp texture in your hot pot! Briefly blanch the chives in boiling water with a pinch of salt. Immediately rinse them under cold water and squeeze out any excess moisture. Your chives are now ready!
Step 5
Time to roll the fish cakes beautifully! On one end of a thin rectangular fish cake, place a moderate amount of the thinly sliced bell peppers and onion. Roll it up tightly. Use two strands of blanched chives to tie the rolled fish cake securely. This keeps the rolls neat and prevents them from unraveling.
Step 6
Cut for convenient serving! Slice the prepared fish cake rolls in half through the middle. This makes them easier to arrange in the pot and to eat.
Step 7
Now, let’s artfully arrange the hot pot! Start by placing the baby bok choy leaves at the bottom of your pot, followed by the sliced onions. Arrange the cut fish cake rolls around the edges of the pot. In the center, create a beautiful ‘flower’ shape using the reserved baby bok choy stems for an attractive presentation.
Step 8
Carefully pour the prepared kelp broth into the pot, ensuring the ingredients are mostly submerged.
Step 9
Now for the flavor! Place the pot over medium heat. Add the soy sauce for soup, anchovy sauce, brown sugar, and black pepper. Adjust the seasoning to your taste.
Step 10
Finally, add the cooking wine and let the hot pot simmer gently over medium heat for about 5 minutes. Once all the flavors have melded together, your delicious fish cake roll hot pot is ready! Serve immediately while piping hot for the best experience.
