Soups And Steamboat Recipes - Seafood Steamboat

Ingredients

• 500g (1 lb) white fish fillets

• 1 tbsp fish sauce

• salt and white pepper

• 1 egg white

• 4 medium squid

• 12 large prawns, peeled

• 12 scallops

• 12 oysters (optional)

• 8 dried black mushrooms, soaked

• 4 young bok choy vegetables (or other preferred vegetables)

• 100g (3 1/2 oz) fresh bean sprouts

• 30g (1 oz) canned sliced bamboo shoots, drained

• 60g (2 oz) fine bean thread or rice noodles, soaked and drained

• 8 slices fresh ginger

• 3 spring onions

• sauces for dipping

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Method:

1. Chop the fish fillets into cubes and place in a food processor or blender with fish sauce, Salt and pepper and the egg white. Process to a smooth paste.

2. Bring a pan of water to a slow boil. Drop spoonfuls of the fish paste into the pan and simmer until they float to the top, remove.

3. Skin, clean and slice the squid. Arrange the seafood, fish balls, drained mushrooms, vegetables and drained noodles on separate plates and take to the table.

4. In a steamboat or improvised tabletop cooking arrangement bring 8 cups water to the boil and add the ginger rand chopped spring onions.

5. Each diner cooks a personal selection of the ingredients in the hot stock, retrieving them with wooden chopsticks. Serve sauces in several small bowls for dipping.