Spicy stir-fry hot pot (ma la xiang guo)

Name: Spicy stir-fry hot pot (ma la xiang guo)
Prep time: 8 min
Total time: 8 min
Yield: 2 people
Cuisine: Chinese
Ingredients: 60 ml Vegetable oil; 50 g Chilli bean paste; 20 g, chopped Garlic; 10 g, chopped Ginger; 30 g, chopped Long red chilli; 50-90 g Chilli crisp oil; 50 g Light soy sauce; 50 g Shaoxing wine; 20 g Chicken stock powder; 60 g Caster sugar; 40 g Oyster sauce; 240 g, sliced Murray cod fillet; 10 g Cornstarch; 5 g Salt; 5 g Sugar; 5 g Sesame oil; 50 g Cauliflower florets; 50 g, sliced Lotus root; 50 g Gai lan or baby bok choy; 30 g Enoki mushrooms; 50 g Fried tofu puffs; 50 g Chinese cabbage; optional Cooked noodles; to serve Coriander leaves

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Ma la xiang guo is a Sichuan hot stir-fry rather than a broth-heavy hotpot, built around chilli bean paste, chilli crisp and a flexible mix of vegetables, tofu and fish. It is deeply savoury, spicy and aromatic, the kind of platter that keeps changing as different ingredients absorb the sauce.

Serves: 2 people

Preparation time: 8 min

Ingredients

Vegetable oil – 60 ml
Chilli bean paste – 50 g
Garlic – 20 g, chopped
Ginger – 10 g, chopped
Long red chilli – 30 g, chopped
Chilli crisp oil – 50-90 g
Light soy sauce – 50 g
Shaoxing wine – 50 g
Chicken stock powder – 20 g
Caster sugar – 60 g
Oyster sauce – 40 g
Murray cod fillet – 240 g, sliced
Cornstarch – 10 g
Salt – 5 g
Sugar – 5 g
Sesame oil – 5 g
Cauliflower florets – 50 g
Lotus root – 50 g, sliced
Gai lan or baby bok choy – 50 g
Enoki mushrooms – 30 g
Fried tofu puffs – 50 g
Chinese cabbage – 50 g
Cooked noodles – optional
Coriander leaves – to serve

Method

step 1
Marinate the fish briefly with cornstarch, salt, sugar, Shaoxing wine and sesame oil. Blanch the vegetables for about a minute and poach the fish just until it firms up, then drain well.
step 2
Heat the oil in a wok and fry the chilli bean paste until the oil turns red and fragrant. Add the garlic, ginger and fresh chilli and stir-fry until the paste smells deep and savoury rather than raw.
step 3
Add the chilli crisp oil, then return the blanched vegetables and fish to the wok. If you want a more filling platter, add some cooked noodles as well.
step 4
Season with soy sauce, Shaoxing wine, chicken stock powder, sugar, oyster sauce and as much spice mix or extra chilli as you like. Toss over high heat until everything is glossy and lightly coated rather than swimming in sauce.
step 5
Pile the ma la xiang guo onto a hot platter and scatter with coriander. It is best served immediately, while the chilli oils still smell vivid and the vegetables keep their shape.