EatSmart Recipes Lobster and White Fungus in Fish Soup Hot Pot "3 Less" Dish Feature 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. Sally POON Hong Kong Nutritional Association, Registered Dietitian (UK) | Lobster and White Fungus in Fish Soup Base Ingredients to serve 6 | | Tiger grouper, gutted, gilled | 1 (about 700 g) | | Canola oil | 1 teaspoon | | Ginger, sliced | Some | | Water | 3 litres | | Celeries, sectioned | 120 g | | Corn, chopped | 1/2 | | White Fungus, soaked | 150 g | | Hotpot Ingredients | | Clams | 9 (330 g) | | Oysters | 300 g | | Crabs | 2 (400 g) | | Scallops, diced | 2 (140 g) | | Lobster, chopped | 1 (700 g) | | Geoducks | 1134 g | | Small Chinese white cabbages, baby flowering Chinese cabbages, baby kales and sweet potato leaves | 250 g in total | | Fresh shittake mushrooms | 40 g | | Abalone mushrooms, sliced | 40 g | | Tea tree mushrooms | 40 g | | Oyster mushrooms | 40 g | | King oyster mushrooms | 40 g | | Konjac vermicellis | 8 (130 g) | | Mung bean noodles, soaked | 200 g | | Courgettes, chopped | 150 g | | Winter melons, thickly sliced | 150 g | | “Honeycomb” bean curds, chopped | 2 | Cooking Method - Wash all ingredients. Soak clams for about 1/2 hour to remove grit. Drain and set aside.
- Slice up part of the fish as hot pot ingredient. Set aside.
- Heat oil in a wok. Add ginger and sauté. 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.
- Place all hot pot ingredients on a plate. Serve.
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