CHINESE HOT POT AT HOME
Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!
Provided by Sarah
Categories Main Course
Time 40m
Number Of Ingredients 68
Steps:
- Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
- Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
- Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.
PAN-SEARED TILAPIA
Steps:
- Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
- Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
SICHUAN HOT POT
Sichuan Hot pot is a great meal to make, especially during colder months. Learn how to assemble a spicy soup base and authentic Chinese Sichuan hot pot at home!
Provided by Judy
Categories Soups and Stocks
Time 1h10m
Number Of Ingredients 39
Steps:
- For the soup base:
- In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
- Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
- To make the dipping sauce, simply combine whatever mix of ingredients you like.
- To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.
LEMON GARLIC BAKED TILAPIA RECIPE
This lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
Provided by Neha Mathur
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Wash 4-5 medium-sized tilapia fillets with water and pat them dry using a paper towel. Line the tilapia fillets on a 9×13 inch baking tray.
- Note - if using frozen fillets, thaw them before using.
- Stir together 1 tbsp lemon juice, 3 tbsp melted unsalted butter, 1 tsp minced garlic, ½ tsp hot paprika (or Kashmiri red chili powder), ½ tsp salt, and ½ tsp freshly cracked black pepper in a small mixing bowl.
- Pour the marinade over the Tilapia fillets. Arrange 3-4 slices of lemon over the fish.
- Bake uncovered for 15-20 minutes or until the fish is flaky and fork-tender. Garnish with pepper flakes, lemon slices, and chopped parsley or cilantro, and serve hot.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Protein 35 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 108 mg, Sodium 165 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
TILAPIA HOT POT
Maybe not a true hot pot, but is it a soup?, a stew?, or just succotash and potatoes with Tilapia? It IS quick and easy -- and tasty! Good on a cold rainy day, served with Recipe #26605, or Recipe #76218, or your favorite corn bread --
Provided by KerfuffleUponWincle
Categories Stew
Time 35m
Yield 6-7 serving(s)
Number Of Ingredients 13
Steps:
- Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans.
- Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes. Cook about 10-15 minutes til potatoes are tender, but not falling apart.
- Add Tilapia fillets, corn and peppers; Bring back to heat, and cook gently about 5 minutes, just until fish flakes.
Nutrition Facts : Calories 242.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 19.6, Sodium 1323.2, Carbohydrate 37.9, Fiber 5.3, Sugar 4.2, Protein 16.5
INSTANT POT TILAPIA
Instant Pot tilapia and vegetables cooked together is the perfect healthy pressure cooker dinner for your family cooked in no time. Try fish this way!
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 10
Steps:
- Put your sliced vegetables into the bottom of your pot, then place a trivet on top of them so it sits flat on bottom.
- Place fish fillets on trivet. Pour your broth or water on top of the fish so it drains down on top of everything. Mix spices together and sprinkle over the top of each piece so they're seasoned. Can sprinkle fresh parsley on top too if you wish.
- Put 1 tbsp of butter on top of each fillet. Close lid and steam valve and set to high pressure for 8 minutes. Then do a quick release when done.
- Lift out trivet and serve fish on plates with sides of veggies. Season again with a pinch of salt and pepper if you wish, according to taste.
Nutrition Facts : ServingSize 3 oz, Calories 406 kcal, Carbohydrate 50 g, Protein 29 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 80 mg, Sodium 821 mg, Fiber 7 g, Sugar 5 g
HADDOCK WITH SPINACH AND RICE
This Haddock with Spinach and Rice recipe is a seafood lovers dream! It's wonderfully light and flaky and is super quick to make.
Provided by URVASHI PITRE
Categories Main Courses
Time 14m
Number Of Ingredients 12
Steps:
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
- Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
- Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
- Cook for 4 Minutes high pressure.
- Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
- To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish-you've already done the cooking for them!
Nutrition Facts : Calories 418 kcal, Carbohydrate 41 g, Protein 24 g, Fat 17 g, SaturatedFat 2 g, Fiber 2 g, ServingSize 1 serving
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