Cantonese-style Seafood Hotpot


Preparation time
15 minutes

Cooking time

6 people

3 litres fish or chicken stock
Thumb sized piece of ginger, sliced
2 carrots, sliced
300g mixed mushrooms, eg: shitake, enoki and shimeji
1 packet 200g Ferguson bight redfish fillets, thawed in the refrigerator overnight, sliced into 1cm pieces
12 large raw prawns, peeled
2 squid tubes, cleaned, scored and cut into strips
1 bunch bok choy, quartered
1 bunch Chinese spinach or watercress
300g firm tofu, diced
300g thick rice noodles, cooked
4 tablespoons soy sauce
2 tablespoon Ferguson lobster oil
1 tablespoon chilli flakes

Cantonese-style Seafood Hotpot

Traditional Method

Place a portable burner in the middle of the dining table. Place a large pot on the burner, and fill with stock, ginger, carrot, and a few shitake mushrooms. Turn the heat to medium, and bring to a simmer.

As the broth is heating, arrange the seafood, vegetables, tofu and noodles on platters. To small bowls, add the soy sauce, Ferguson lobster oil, and chilli flakes for dipping.

Once the broth is simmering, each guest dips some ingredients into the pot until cooked. They then retrieve their ingredients, and ladle some broth into their bowl.

Westernised Method

Place a large pot over medium heat and fill with stock, ginger, carrot, and a few shitake mushrooms. Bring to a simmer, and cook for 10 minutes. Add the Ferguson bight redfish fillets and prawns, and cook for 1 minute. Add the squid, mushrooms, bok choy, Chinese spinach and tofu, and cook for another minute.

Divide the noodles between six bowls, and top with broth, seafood, vegetables and tofu. Drizzle with soy sauce, Ferguson lobster oil, and chilli flakes, to serve.

(Dietary specifications: Lactose free. For Gluten free, use gluten free stock)