Best Chinese Fire Pot With Fish Balls Recipes

Chinese Seafood Hot Pot image

Provided by Food Network

Time 1h34m

Yield 6 servings

Number Of Ingredients 24

6 green onions, chopped finely
10 cups rich seafood or chicken stock*
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
8 sea scallops, sliced
4 small squid, cut into rings
1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
12 shrimp, peeled, deveined and butterflied
8 shucked oysters
Garlic Mustard, recipe follows
Ginger Soy Sauce, recipe follows
3 tablespoons garlic, minced
2 tablespoons sugar
1/4 cup water
3/4 cup dried mustard powder
2 tablespoons sesame oil
3/4 teaspoon cooking oil
2/3 cup rice wine vinegar
1/4 cup ginger, minced
2 tablespoons honey
1 teaspoon sesame oil
3/4 cup soy sauce

Steps:

Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

Chinese Fire Pot Fish Balls image

Provided by Ming Tsai

Categories main-dish

Time 45m

Number Of Ingredients 31

2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)

Steps:

In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.