Lobster and White Fungus in Fish Soup Hot Pot

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Lobster and White Fungus in Fish Soup Hot Pot
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Seafood accompanied by assorted vegetables and various kinds of mushroom: this hot pot fulfils the principle of 'more vegetables and less meat' for healthy eating. Konjac vermicelli is low in calories and high in dietary fibre. It is filling, and it helps us control calorie intake."
Soup Base Ingredients (Serve 6):
Grouper (gutted, gilled)1 tiger grouper (about 700g)
Canola oil1 teaspoon
Ginger (sliced)Some
Water3 litres
Celeries (sectioned)120g
White Fungus (soaked)150g
Hot Pot Ingredients:
Clams9 (330g)
Scallops (diced)2(140g)
Lobster (chopped)1(700g)
Small Chinese white cabbages, baby flowering Chinese cabbages, baby kales and sweet potato leaves250g in total
Fresh shittake mushrooms40g
Abalone mushrooms (sliced)40g
Tea tree mushrooms40g
Oyster mushrooms40g
King oyster mushrooms40g
Konjac vermicellis8(130g)
Mung bean noodles (soaked)200g
Courgettes (chopped)150g
Winter melons (thickly sliced)150g
"Honeycomb" bean curds (chopped)2
Cooking Method:
1.Wash all Ingredients. Soak clams for about 1/2 hour to remove grit. Drain and set aside.
2.Slice up part of the fish as hot pot ingredient. Set aside.
3.Heat oil in a wok. Add ginger and saute. Add fish and pan-fry until aromatic. Pour in water. Simmer until aroma comes out again. Add celery, corn and white fungus. Cook until done.
4.Place all hot pot Ingredients on a plate. Serve.
This recipe is provided by King of Hot Pot.
Extract from CookSmart, Issue 13