Asian Hot Pot Seafood (Printable Version)

Aromatic hot pot combining fresh seafood, crisp vegetables, and flavorful broth for a delightful shared meal.

# What You Need:

→ 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

→ 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 & 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

# How-To Steps:

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 easy 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 -
  • It's interactive enough to feel like an event, yet simple enough that you're not stuck cooking while everyone else relaxes.
  • The broth does most of the heavy lifting—once it's simmering, you just sit down and enjoy watching everything come together in real time.
  • Seafood cooks so fast you get that magical moment when something goes from raw to perfectly done in just a few minutes.
02 -
  • If any mussels or clams don't open after cooking, throw them away immediately—they were dead before cooking and aren't safe to eat.
  • The broth temperature is everything; if it's not at a rolling simmer, seafood will cook slowly and turn tough instead of staying tender.
  • Add seafood in rounds rather than all at once, which keeps the broth at the right temperature and prevents crowding.
03 -
  • If your broth seems thin in flavor after simmering, don't panic—wait until a few ingredients have cooked in it and the flavors will concentrate and deepen naturally.
  • Prep your vegetables in advance but keep them in cold water until it's time to serve so they stay crisp and don't oxidize or wilt.
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