Asian Hot Pot Seafood (Print Version)

A fragrant simmering broth with fresh seafood, vegetables, and herbs, perfect for communal dining and rich flavors.

# Components:

→ Broth

01 - 8 cups low-sodium chicken or seafood stock
02 - 3 slices fresh ginger
03 - 3 cloves garlic, smashed
04 - 2 stalks lemongrass, bruised and chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon fish sauce
07 - 1 tablespoon rice vinegar
08 - 1 to 2 fresh red chilies, sliced (optional)

→ Seafood

09 - 8 large raw shrimp, peeled and deveined
10 - 7 ounces white fish fillet, cut into bite-sized pieces
11 - 8 fresh mussels or clams, scrubbed
12 - 5 ounces squid rings

→ Vegetables

13 - 1 cup napa cabbage, chopped
14 - 1 cup baby bok choy, halved
15 - 1 cup shiitake mushrooms, sliced
16 - 1 cup enoki mushrooms, trimmed
17 - 1 medium carrot, thinly sliced
18 - 1 small zucchini, sliced
19 - 1 cup firm tofu, cubed

→ Noodles and Garnishes

20 - 7 ounces glass noodles or rice vermicelli, soaked per package instructions
21 - 2 spring onions, sliced
22 - Fresh cilantro, for garnish
23 - Lime wedges, for serving

# Directions:

01 - In a large pot, combine stock, ginger, garlic, lemongrass, soy sauce, fish sauce, rice vinegar, and chilies. Bring to a boil, then simmer gently for 20 minutes. Strain out solids and return the clear broth to the pot.
02 - Arrange all seafood, vegetables, tofu, and noodles on separate platters for convenient table access.
03 - Set a portable burner or induction cooktop at the table. Pour broth into a hot pot or wide saucepan and bring to a simmer.
04 - Invite diners to add their choice of seafood, vegetables, and noodles to the simmering broth. Cook 2 to 3 minutes until seafood is opaque and vegetables are tender-crisp.
05 - Serve cooked ingredients and broth into individual bowls. Garnish with spring onions, cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • Everyone cooks exactly what they want, at their own pace, so nobody's stuck eating cold food while the host finishes plating.
  • The broth smells so good while it simmers that your kitchen becomes instantly welcoming, like you've been cooking all day.
  • It's cheaper than ordering takeout and somehow feels more impressive, even though you're really just letting people boil things.
02 -
  • Don't strain the broth too aggressively or you'll push sediment through and muddy the clarity; a gentle hand gets you a clean, jewel-toned liquid that makes everything taste better.
  • Cook seafood last and remove it immediately when it turns opaque, because the difference between perfectly tender shrimp and rubbery overcooked shrimp is literally thirty seconds.
03 -
  • Make your broth the morning of and refrigerate it so the fat solidifies on top and you can lift it off, giving you the clearest, cleanest-tasting base.
  • If someone isn't comfortable cooking at the table, it's absolutely fine to cook everything in the kitchen and bring it to them; hot pot is about the meal together, not strict adherence to the interactive format.
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