Chinese Fire Pot With Fish Balls
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
910 g
Bay Scallops1 tsp
Sesame Oil1 cup
Scallions (sliced)2 cups
Cilantro (chopped)910 g
Sea Bass (chilean)1 tsp
White Pepper1 tsp
Kosher Salt1 tbsp
Fish SauceDirections:
1
Special equipment: Electric wok to keep cooking liquid boiling Small Chinese strainers Rice bowls and side plates Chopsticks Chinese spoons Spoons for all of the above condiments Huge appetite For the table, jars/small bottles of the following to make your own dipping sauce: Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside
2
Combine water and chicken stock in an electric wok and bring to a boil
3
Add mung bean noodles, cabbage, bok choy and shiitake mushrooms
4
Place skewers in pot and cook according to individual taste
5
Ladle broth into bowls with skewered meats and seafood and serve with condiments
6
Fish Balls: In a food processor, puree fish with egg yolks until smooth
7
Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times
8
Transfer mousse to a large, chilled bowl and fold in the scallions
9
Using a mixer, lift the egg whites to a stiff peak
10
Gently fold in the egg whites with the mousse
11
Cook a very small portion either in boiling water or in a microwave oven to verify seasonings
12
Using wet hands, make small balls (1-inch in diameter)
13
Quickly blanch in salted boiling water for only 2 minutes
14
Drain and set aside to cool