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Chinese Seafood Hotpot

Fondue.Chef's picture
Ingredients
  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
  Ketchup 1 Tablespoon
  Soy sauce 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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