You are here

Chinese Seafood Hotpot

Fondue.Chef's picture
  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

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: 
Main Dish
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
5 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 418 Calories from Fat 87

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 0.77 g3.9%

Trans Fat 0 g

Cholesterol 363.6 mg121.2%

Sodium 1351.6 mg56.3%

Total Carbohydrates 16 g5.2%

Dietary Fiber 1.2 g4.9%

Sugars 2.7 g

Protein 66 g132.6%

Vitamin A 75.4% Vitamin C 74.4%

Calcium 14% Iron 10.7%

*Based on a 2000 Calorie diet

Chinese Seafood Hotpot Recipe