Traditionally, this Fujian dish from the Qing Dynasty comprises up to 30 ingredients, including chicken, ham, taro, mushrooms and shark’s fin. Our recipe features more accessible ingredients, while maintaining a high-protein hotpot. The origins of this dish’s name are debatable. One story describes how the meal’s rich aroma could tempt even Buddha to stop meditating and jump over a wall to find it.
- 2 tsp cornflour
- 60 ml (¼ cup) salt-reduced soy sauce
- 2 garlic cloves, chopped
- 1 cm piece ginger, cut into julienne
- 150 g beef eye fillet, cut into 5 mm-thick slices
- 250 g white firm-fleshed fish fillets, such as ling and perch, cut into 3 cm pieces
- 2 tbsp peanut or vegetable oil
- 1 small red capsicum, thickly sliced
- 12 cm piece fish maw (see Note), soaked for 20 minutes, cut into 3cm pieces
- 12 large green king prawns, peeled with tails intact, cleaned
- 12 large scallops, without roe
- 2 small squid tubes, scored, cut into 5 strips
- 4 canned bamboo shoot wedges (see Note), thickly sliced
- 200 g firm tofu, cut into 2 cm cubes
- 2 baby bok choy, quartered
- 4 shiitake mushrooms, stems discarded, halved
- coriander sprigs and steamed rice or flower rolls, to serve
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp cornflour
- 1 tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 15 minutes
Drink 2010 Bindi Quartz Chardonnay ($90).
Combine cornflour, soy, garlic and ginger and divide between 2 bowls. Add beef to one and fish to the other, then toss to coat in mixture. Set aside for 15 minutes to marinate.
Heat 1 tbsp oil in a wok over medium–high heat, add fish with marinade and cook, stirring occasionally, for 2 minutes or until lightly browned. Remove and set aside. Wipe wok clean, heat remaining 1 tbsp oil, add beef with marinade and capsicum, and cook, stirring, for 2 minutes or until beef is lightly browned. Remove and set aside. Add fish maw, prawns, scallops and squid, and cook, stirring, for 3 minutes or until prawns start to turn deep pink.
To make sauce, combine all ingredients in a bowl. Return fish and beef to wok, stir in sauce, 375ml water, ¼ tsp ground white pepper, bamboo shoots, tofu, bok choy and mushrooms. Stir for 2 minutes or until seafood is just cooked. Scatter with coriander and serve with rice or flower rolls.
• Fish maw, from Asian food shops, is the fried air bladder of a fish. When cooked, it takes on the flavour of its surrounding ingredients.
• Bamboo shoot wedges are available from Asian food shops.
Photography by Brett Stevens.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.