Hot-and-sour seafood hotpot with rice pilaf and chilli jam

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By Christine Manfield

Published 1999

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This dish can be served in individual Chinese clay pots or from a large pot in the centre of the table that people share as part of a communal offering, in the typical Asian tradition. If you are serving from the clay pot at the table, be sure to sit it on a mat that will withstand the heat. Clay pots are inexpensive, come in a variety of sizes and are readily available from Asian food stores. The combination of fish and shellfish you use will be determined by the varieties available in you