Seafood Hot Pot

Serves 4


Ingredients:

8 cup (2L) fish stock
1 fresh ginger, 5cm long, peeled
1 tsp chilli paste
2 tbsp Asian sesame oil
1kg jumbo shrimp, peeled and deveined, tails intact
250g firm white-fleshed fish fillets, cut into bite-size pieces
250g squid rings
200g scallops, cleaned
2 small bok choy, leaves separated and trimmed
125g snow peas, trimmed
200g egg noodles


Method:

• Place stock in saucepan. Bring to boil, reduce heat to low and simmer for 5 minutes. Add ginger, chilli paste and sesame oil and simmer until flavors are blended, about 5 minutes. Transfer stock to hot pot. Arrange the seafood and vegetables on a platter, and place platter and hot pot on table.
• Using chopsticks, guests dip seafood and vegetables into hot stock and cook until tender, 1-2 minutes.
• After seafood and vegetables are cooked, add noodles to stock and cook until tender, about 3 minutes. Stock and noodles are then ladled into individual bowls and served.