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Chinese Seafood Hotpot
3 Lemon sole fillets; skinned
4 Trout fillets; skinned
6 Raw king prawns
6 Scallops; sliced
4 sm Squid; cut into rings
1 3/4 l Chicken stock
1 ts Peeled and sliced fresh root ginger
60 g Transparent rice noodles
4 Spring onions; chopped
500 g Spring cabbage; finely shredded
2 tb Hoisin sauce
1 tb Tomato ketchup
2 ts Soy sauce
Cut the sole and trout into thin strips and arrange on a platter with the other fish. Put the stock in a pan with the ginger and simmer for
Mix the hoisin sauce ingredients together and put into 6 small dishes. Soak the noodles in warm water for 5 minutes then cut into short lengths and place in a serving bowl. Put the spring onions and shredded cabbage in a bowl.
Strain the stock into a fondue pot, bring back to a simmer then place on the heat. Arrange a platter of fish, hoisin sauce, noodles and cabbage on the table. The fish and cabbage are cooked in the hot stock using Chinese wire strainers to hold the food.
Any remaining cabbage can be added at the end with the noodles to make the soup.