Asian Hot Pot Seafood Dish (Printable)

A vibrant simmering broth with fresh seafood, crisp vegetables, and aromatic Asian flavors for communal enjoyment.

# What You’ll Need:

→ Broth

01 - 8 cups low-sodium chicken or seafood stock
02 - 3 slices fresh ginger
03 - 3 cloves garlic, smashed
04 - 2 stalks lemongrass, bruised and chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon fish sauce
07 - 1 tablespoon rice vinegar
08 - 1 to 2 fresh red chilies, sliced

→ Seafood

09 - 8 large raw shrimp, peeled and deveined
10 - 7 ounces white fish fillet, cut into bite-sized pieces
11 - 8 fresh mussels or clams, scrubbed
12 - 5 ounces squid rings

→ Vegetables

13 - 1 cup napa cabbage, chopped
14 - 1 cup baby bok choy, halved
15 - 1 cup shiitake mushrooms, sliced
16 - 1 cup enoki mushrooms, trimmed
17 - 1 medium carrot, thinly sliced
18 - 1 small zucchini, sliced
19 - 1 cup firm tofu, cubed

→ Noodles and Garnishes

20 - 7 ounces glass noodles or rice vermicelli, soaked per package instructions
21 - 2 spring onions, sliced
22 - Fresh cilantro for garnish
23 - Lime wedges for serving

# Directions:

01 - In a large pot, combine stock, ginger, garlic, lemongrass, soy sauce, fish sauce, rice vinegar, and chilies. Bring to a boil, then simmer gently for 20 minutes. Strain out solids and return the clear broth to the pot.
02 - Arrange all seafood, vegetables, tofu, and noodles on separate platters for easy table access.
03 - Set a portable burner or induction cooktop at the table. Pour broth into a hot pot or wide saucepan and bring to a simmer.
04 - Invite diners to add their choice of seafood, vegetables, and noodles to the simmering broth. Cook 2 to 3 minutes until seafood is opaque and vegetables are tender-crisp.
05 - Serve cooked ingredients and broth into individual bowls. Garnish with spring onions, cilantro, and a squeeze of lime.

# Expert Tips:

01 -
  • Everyone cooks their own bowl exactly how they want it, so no complaints about seasoning or doneness.
  • It's one of those rare meals where the journey matters more than the destination, turning dinner into an experience you'll actually remember.
  • The broth is aromatic and complex but takes just 20 minutes to develop real depth and flavor.
02 -
  • Don't skip straining the broth after simmering—you'll have a cloudier, less refined result if solids stay in, and clarity here actually affects how appetizing it looks.
  • Buy your seafood the day of cooking and ask the fishmonger to prep it; frozen seafood in a hot pot tastes noticeably different and takes longer to cook properly.
03 -
  • Toast your glassware or bowls with hot broth before serving so they stay warm throughout the meal and the broth doesn't cool down the moment it hits cold ceramic.
  • Set up a small "ingredient station" where people can grab second helpings without reaching across the entire table, which prevents chaos and keeps the energy flowing naturally.
Go Back