Fish and Seafood Recipes - Oriental Seafood Hot-pot

Ingredients                 

• 3 plaice fillets, skinned and cut into strips

• 4 mackerel fillets, skinned and cut into strips

• 6 peeled king prawns (jumbo shrimp)

• 6 scallops, sliced

• 4 small squid, cut into rings

• 1.2 liters/2 pts/5 cups chicken stock

• 5 ml/1 tsp chopped fresh root ginger

• 4 spring onions (scallions), chopped

• 50 g/2 oz/1/2 cup cellophane noodles, soaked in warm water for 5 minutes

• 450 g/1lb/4 cups shredded spring greens (spring cabbage)

• Hoisin sauce

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Method:

1. Place all the seafood and the stock, ginger and spring onions in a large flameproof casserole (Dutch oven).

2. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.

3. Add the remaining ingredients except the hoisin sauce and simmer for 5­10 minutes until the fish and cabbage are tender.

4. Stir in a little hoisin sauce to taste and serve ladled into warm bowls.