Seafood steamboat recipe

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Created by Luke Nguyen

5 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: Vietnamese

Ingredients

3 litres chicken stock
1 tablespoon salt
2 tablespoons sugar
2 tablespoons fish sauce
½ a Chinese cabbage (wong bok), washed and sliced into 4 cm pieces
1 bunch mustard greens, washed and sliced into 4 cm pieces
1 bunch chrysanthemum leaves (tan o), washed and torn into
10 cm pieces
500 g raw tiger prawns, peeled and deveined
500 g barramundi fillets, sliced into 5 mm pieces
500 g mussels
500 g calamari
12 scallops, on the half-shell
225 g dried vermicelli noodles, cooked
4 bird’s eye chillies, thinly sliced
125 ml light soy sauce for dipping

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Preparation

You’ll need a portable gas stove for cooking at the table and a special steamboat hotpot or a large saucepan.

In a large saucepan, combine the chicken stock, salt, sugar and fish sauce. Mix well and bring to the boil. Place the gas stove and steamboat hotpot or large saucepan in the middle of the dinner table.

Transfer 2 litres of the chicken stock mixture to the steamboat. On separate platters, arrange the vegetables, herbs, seafood and vermicelli. In small dipping bowls, add some sliced chilli and soy sauce for dipping.

When the stock starts to simmer, each person dips some greens and seafood into the stock until cooked. They then retrieve their cooked ingredients with their chopsticks and ladle some stock into their bowls.

As the greens and seafood cooks, the more flavoursome the stock becomes.
When stock starts to boil down, replenish the pot with more stock.

Dip into soy and chilli.

If you enjoyed this Seafood steamboat recipe then browse more Vietnamese recipes, soup recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

13 Dec 2011 12:01 AEST

ethancy

Red paste: Half a pineapple, 2 whole tomatoes, blitz in a blender to paste consistency then thrown into a pan with aromatic lemongrass, garlic and chilli for a few minutes to develop aroma.

Agree(0 people agree)