Seafood steamboat or hotpot

Name: Seafood steamboat or hotpot
Cuisine: Thai
Ingredients: 900 ml/1½ pints fish or chicken stock; ½ head of greens, such as green cabbage or spring greens, shredded; 900 ml/1½ pints fish or chicken stock; 200 g / 7 oz sea perch fillets, cut into bite-sized pieces (or use sea bream, sea bass or any firm white fish, or prawns); 200 g / 7 oz sea perch fillets, cut into bite-sized pieces (or use sea bream, sea bass or any firm white fish, or prawns); 200 g / 7 oz sea perch fillets, cut into bite-sized pieces (or use sea bream, sea bass or any firm white fish, or prawns); 200 g / 7 oz sea perch fillets, cut into bite-sized pieces (or use sea bream, sea bass or any firm white fish, or prawns); 1 stringed celery stick, cut into bite-sized pieces; ½ head of greens, such as green cabbage or spring greens, shredded; 200 g / 7 oz sea perch fillets, cut into bite-sized pieces (or use sea bream, sea bass or any firm white fish, or prawns); 400 g/14 oz large, raw tiger prawns, shelled and deveined; 4 garlic cloves, peeled and crushed; 1 tablespoon minced fresh coriander root; juice of 2 limes; 3 large red chillies, finely chopped; 200 g / 7 oz scallops; 200 g / 7 oz squid, cleaned and cut into bite-sized pieces; 1 tablespoon fermented soybeans; 1 carrot, peeled and cut into very fine strips; 1 teaspoon Demerara or palm sugar; 5 tablespoons Thai fish sauce (nam pla); 5 tablespoons Thai fish sauce (nam pla); 1 teaspoon light soy sauce; 1 teaspoon Demerara or palm sugar

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

If you do not have a Thai steamboat, you could use a fondue set for this dish.

Ingredients

900 ml/1½ pints fish or chicken stock
½ head of gre

Asia
Europe
Thailand
Japan
Spain
Fish course
Pescatarian

Method

Mix all the ingredients for the dipping sauce in a bowl, then pour into small bowls and put to one side.
Heat the stock in the steamboat or fondue pan to a slow rolling boil, then add the greens and celery.
Place all the fish, seafood and carrot on a serving dish in the middle of the table, with the bowls of dipping sauce.
Each diner places a p