Home › Seafood

Simmered Fish Hot Pot

Share

(Photo by 翔的/Flickr)
enlarge image

(Photo by 翔的/Flickr)

A satisfying one-dish meal typical of Japanese home cooking.

Serves 6.

Ingredients

500 g/1 lb snapper or bream fillets
1 lobster tail
1 cup cooked cellophane noodles
1 litre/2 pints/4 cups dashi
2 tender carrots, sliced
small piece kombu (optional)
soy sauce to taste
few young spinach leaves
6 fresh mushrooms, sliced
6 spring onions (scallions), cut in bite-sized lengths

Directions

Wash fish fillets and cut into 2.5 cm (1 in) pieces. With a sharp cleaver cut lobster tail into slices, then cut each of the larger slices into halves. Drain cellophane noodles and cut into short lengths, put into a saucepan with the dashi and bring to the boil. Reduce heat and simmer for 5 minutes before adding carrots, kombu and soy sauce. Simmer a further 2 minutes, then add fish and lobster, spinach, mushrooms and spring onions and continue to cook for 5 minutes or until everything is just done. Serve in soup bowls accompanied by small dishes of dipping sauces.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.