Asian Hot Pot Seafood (Printable Version)

Fragrant Asian hot pot with fresh seafood, crisp veggies, and savory broth, perfect for sharing.

# Needed Ingredients:

→ 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 as per package instructions
21 - 2 spring onions, sliced
22 - Fresh cilantro, for garnish
23 - Lime wedges, for serving

# Preparation 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 -
  • Everyone cooks exactly what they want, when they want it, so there's no fighting over doneness.
  • The broth tastes like you've been simmering it for hours, but it's actually fast and foolproof.
  • It's the kind of meal that makes people linger at the table without realizing three hours have passed.
02 -
  • If your mussels or clams don't open after cooking, throw them away—don't second-guess it.
  • The broth will taste better on day two because the flavors have had time to marry, so don't stress if your first batch feels a little quiet.
03 -
  • Always taste the broth before anyone sits down and adjust the seasoning then, so you're not playing catch-up during the meal.
  • Buy your seafood the same day you're cooking; quality matters more here than in almost any other recipe because there's nowhere to hide.
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