Hong Kong-style Seafood Hot Pot

Ingredients

In this adaptation, the traditional French Bourride is transformed into a Hong Kong-style Seafood Hot Pot by incorporating Cantonese flavors and ingredients. The original dish is typically made with Mediterranean fish and flavored with saffron, while the Hong Kong version uses a variety of seafood commonly found in the region and incorporates fragrant spices and herbs such as ginger, garlic, and star anise. The cooking technique also differs, as the Hong Kong-style hot pot involves simmering the seafood in a communal pot, allowing for a more interactive dining experience. We alse have the original recipe for Bourride, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as grouper or snapper 500g (1.1 lb) white fish fillets, such as grouper or snapper
• 300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
• 500g (1.1 lb) clams, scrubbed and rinsed 500g (1.1 lb) clams, scrubbed and rinsed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 green onions, chopped 2 green onions, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 liter (4 cups) fish or chicken broth 1 liter (4 cups) fish or chicken broth
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon white pepper 1 teaspoon white pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and green onions, and sauté until fragrant.
2. 2.
   Add the fish fillets, shrimp, and clams to the pot, and stir gently to combine with the aromatics.
3. 3.
   In a separate bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, and sesame oil. Pour the mixture over the seafood in the pot.
4. 4.
   Add the fish or chicken broth, star anise, cinnamon stick, and white pepper to the pot. Bring the broth to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the seafood is cooked through and the clams have opened.
5. 5.
   Remove the star anise and cinnamon stick from the pot. Serve the hot pot garnished with fresh cilantro.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and firm. If grouper or snapper is not available, you can use other white fish varieties such as cod or halibut.
• Shrimp — Choose large, deveined shrimp for the best texture and flavor.
• Clams — Make sure to scrub and rinse the clams thoroughly to remove any sand or grit.

Tips & Tricks

• For added spice, you can add a small amount of chili oil or sliced chili peppers to the hot pot.
• Customize the seafood selection based on your preferences and availability.
• Serve the hot pot with a variety of dipping sauces such as soy sauce, chili sauce, or garlic sauce.
• Don't overcook the seafood to maintain its tenderness and flavor.
• Use fresh herbs like Thai basil or mint as additional garnishes for a burst of freshness.

Serving advice

Serve the Hong Kong-style Seafood Hot Pot as a centerpiece dish for a family-style meal. Place the hot pot in the center of the table and allow everyone to serve themselves. Provide individual bowls for each guest to enjoy the flavorful broth and seafood.

Presentation advice

Present the Seafood Hot Pot in a large, decorative pot with a ladle for serving. Garnish with fresh cilantro and arrange the seafood attractively on top. Serve with steamed rice or noodles on the side.