Shin Sol Lo
|Firm white fish fillets||8 Ounce, cut into large bite-sized pieces|
|Cornstarch||1⁄2 Cup (8 tbs), mixed to a paste with 1/2 cup water|
|Peanut oil||4 Tablespoon|
|Chinese cabbage||1⁄2 Small, shredded|
|Chopped spinach leaves||1 1⁄3 Cup (21.33 tbs)|
|Carrots||3 , chopped / sliced|
|Salt||To Taste, chopped / sliced|
|Cooked meat||8 Ounce, cut into strips (Such As Ox Tongue)|
|Red pepper||1 Large, pith and seeds removed and sliced|
|Button mushrooms||4 Large, sliced|
|Scallions||2 , chopped|
|Chinese fish cake||4 Ounce, sliced|
|Frozen peeled shrimp||4 Ounce|
|Beef stock||5 Cup (80 tbs)|
|Black pepper||To Taste|
First prepare the fish.
Dip the fish pieces in the cornflour (cornstarch) batter and set aside for 5 minutes.
Heat the oil in a large frying-pan.
When it is hot, add the fish pieces and fry gently for 5 minutes on each side, or until the flesh just flakes.
Remove the fish from the heat and drain on kitchen towels.
Transfer the pieces to a plate.
Cook the cabbage, spinach and carrots separately in boiling salted water until they are just cooked but still crisp.
Remove from the heat, drain and add to the fish pieces.
To prepare the shin-sol-lo, prepare the charcoal so that it is burning.
Arrange the fish pieces, vegetables pieces, then meat, red pepper and mushroom slices around the sides of the pot.
Scatter over the spring onions (scallions), fish cake and prawns (shrimp), then pour over the stock and season with salt and pepper to taste.
Put the embers from the charcoal into the centre of the pot, then cover with new charcoal, fanning the embers so that the new charcoal will ignite.
Cover the pot and steam the shin-sol-lo for 3 to 5 minutes, or until the stock returns to the boil.Traditionally, the pot is then brought to the table (with the embers still lit) and diners help themselves.
Rice is usually served as an accompaniment, in the same bowl as the shin-sol-lo.