Chinese Cuisine

Spicy and Numbing Fish Hotpot

Name: Spicy and Numbing Fish Hotpot
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Chinese
Ingredients: As needed Snakehead Fish Fillets; As needed Enoki Mushrooms; As needed Bean Sprouts; As needed Bamboo Shoots; 1 sheet Tofu Skin; As needed Green Sichuan Peppercorns; As needed Green Onion; As needed Sichuan Peppercorns; As needed Dried Red Chilies; As needed Bird's Eye Chilies; As needed Ginger; As needed Garlic; As needed Camellia Oil; As needed Pixian Doubanjiang; As needed Hot Pot Base; As needed Soy Sauce; To taste Salt; Optional Chicken Bouillon

A restaurant-style Sichuan fish hotpot featuring tender snakehead fish slices, crisp vegetables, enoki mushrooms, and bamboo shoots simmered in a rich spicy broth, then finished with sizzling hot oil and green Sichuan peppercorns.

Total: 30 minutes

Spicy and Numbing Fish Hotpot finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Chinese Cuisine
Method: Stir-fry
Total Time: 30 minutes
Difficulty: Easy
Main Ingredient: Snakehead Fish Fillets

About This Recipe

Why You'll Love This Recipe

Ready in about 30 minutes, so it can fit into a busy cooking day.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
A useful tofu recipe for learning how texture and seasoning work together.
Gives the dish a clear spicy and numbing flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

As needed Snakehead Fish Fillets
As needed Enoki Mushrooms
As needed Bean Sprouts
As needed Bamboo Shoots
1 sheet Tofu Skin
As needed Green Sichuan Peppercorns
As needed Green Onion
As needed Sichuan Peppercorns
As needed Dried Red Chilies
As needed Bird's Eye Chilies
As needed Ginger
As needed Garlic
As needed Camellia Oil
As needed Pixian Doubanjiang
As needed Hot Pot Base
As needed Soy Sauce
To taste Salt
Optional Chicken Bouillon

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

Snakehead Fish Fillets

This ingredient helps define the flavor, texture, or structure of the dish.

Enoki Mushrooms

This ingredient helps define the flavor, texture, or structure of the dish.

Bean Sprouts

This ingredient helps define the flavor, texture, or structure of the dish.

Bamboo Shoots

This ingredient helps define the flavor, texture, or structure of the dish.

Ingredients & Techniques Used in This Recipe

These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.

Sauce

Step-by-Step Instructions

Step 1
Trim the roots from the enoki mushrooms, rinse thoroughly, and set aside.
Step 2
Wash the bean sprouts and drain well.
Step 3
Slice the bamboo shoots into thin strips.
Step 4
Cut the tofu skin into bite-sized pieces.
Step 5
Prepare the green Sichuan peppercorns and other toppings.
Step 6
Heat oil in a pot and sauté ginger, garlic, Sichuan peppercorns, and dried red chilies until fragrant.
Step 7
Add Pixian doubanjiang and hot pot base, stir-frying until the oil turns red and aromatic.
Step 8
Pour in boiling water and bring the broth to a vigorous boil.
Step 9
Add the bean sprouts and tofu skin to the broth.
Step 10
Cook until tender and fully flavored.
Step 11
Transfer the cooked vegetables to the bottom of a serving bowl.
Step 12
Cook the enoki mushrooms in the broth until just tender.
Step 13
Remove once they reach the desired texture.
Step 14
Briefly blanch the bamboo shoots, keeping them crisp.
Step 15
Remove and add them to the serving bowl.
Step 16
Prepare the fish fillets and separate them if frozen.
Step 17
Slide the fish slices into the simmering broth one piece at a time.
Step 18
Cook until the fish turns opaque and is just cooked through.
Step 19
Pour the fish and broth over the prepared vegetables in the serving bowl.
Step 20
Top with green Sichuan peppercorns and bird's eye chilies.
Step 21
Heat additional oil until very hot.
Step 22
Carefully pour the hot oil over the peppercorns and chilies to release their aroma.
Step 23
Serve immediately while hot.

Cooking Tips

Cook the fish only until just opaque to keep it tender. Green Sichuan peppercorns provide the signature numbing aroma, while pouring hot oil over the topping intensifies the fragrance. Adjust the amount of chilies and hot pot base to suit your preferred spice level.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
If noodles or rice are included, it can work as a full meal on its own.

Recipe Card

Ingredients

As needed Snakehead Fish Fillets
As needed Enoki Mushrooms
As needed Bean Sprouts
As needed Bamboo Shoots
1 sheet Tofu Skin
As needed Green Sichuan Peppercorns
As needed Green Onion
As needed Sichuan Peppercorns
As needed Dried Red Chilies
As needed Bird's Eye Chilies
As needed Ginger
As needed Garlic
As needed Camellia Oil
As needed Pixian Doubanjiang
As needed Hot Pot Base
As needed Soy Sauce
To taste Salt
Optional Chicken Bouillon

Method

Trim the roots from the enoki mushrooms, rinse thoroughly, and set aside.
Wash the bean sprouts and drain well.
Slice the bamboo shoots into thin strips.
Cut the tofu skin into bite-sized pieces.
Prepare the green Sichuan peppercorns and other toppings.
Heat oil in a pot and sauté ginger, garlic, Sichuan peppercorns, and dried red chilies until fragrant.
Add Pixian doubanjiang and hot pot base, stir-frying until the oil turns red and aromatic.
Pour in boiling water and bring the broth to a vigorous boil.
Add the bean sprouts and tofu skin to the broth.
Cook until tender and fully flavored.
Transfer the cooked vegetables to the bottom of a serving bowl.
Cook the enoki mushrooms in the broth until just tender.
Remove once they reach the desired texture.
Briefly blanch the bamboo shoots, keeping them crisp.
Remove and add them to the serving bowl.
Prepare the fish fillets and separate them if frozen.
Slide the fish slices into the simmering broth one piece at a time.
Cook until the fish turns opaque and is just cooked through.
Pour the fish and broth over the prepared vegetables in the serving bowl.
Top with green Sichuan peppercorns and bird's eye chilies.
Heat additional oil until very hot.
Carefully pour the hot oil over the peppercorns and chilies to release their aroma.
Serve immediately while hot.