Chinese Seafood Hotpot
|King prawns||6 (Fresh)|
|Scallops||6 , sliced|
|Squid||4 Small, cut in rings|
|Lemon sole fillets||3 , skinned|
|Trout fillets||4 , skinned|
|Chicken broth||6 Cup (96 tbs)|
|Sliced ginger root||1 Teaspoon|
|Green onions||4 , chopped|
|Rice noodles||2 Ounce (Transparent Variety)|
|Chinese cabbage||1 Pound, finely shredded|
|For hoisin sauce|
|Soy sauce||2 Teaspoon|
Cut white fish in thin strips; arrange on a platter with other fish.
Put broth in a medium-size saucepan with ginger and green onions and simmer 15 minutes.
Mix the ingredients for Hoisin Sauce together; divide into 6 small dishes.
Soak rice noodles in water 5 minutes then cut in short lengths; place in a serving bowl.
Place shredded cabbage in a bowl.
Strain broth into fondue pot on the stove.
Once broth begins to simmer again, place fondue pot over the burner at the table.
Arrange the platter of fish, Hoisin Sauce, noodles and cabbage on the table.
The fish and cabbage are deep-fried in the hot broth using Chinese wire strainers to hold the food.
Any remaining cabbage can be added at the end with the noodles to make the soup.