Chinese Fire Pot with Fish Balls
From mystic75 16 years agoIngredients
- 2 pounds flank steak, sliced thinly against the grain shopping list
- 2 pounds chicken breast, thinly sliced shopping list
- 1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound) shopping list
- 20 fish balls shopping list
- 2 pounds bay scallops shopping list
- 3 packages soaked mung bean noodles shopping list
- 4 Shanghai cabbage, whole leaves shopping list
- 4 baby bok choy, whole leaves shopping list
- 1 napa cabbage large chopped shopping list
- 2 quarts chicken stock shopping list
- 1 pound shiitake mushrooms, de-stemmed shopping list
- boiling water shopping list
- For the table, jars/small bottles of the following to make your own dipping sauce: shopping list
- Samba Oelek shopping list
- peanut butter shopping list
- Chinese sesame paste shopping list
- sesame oil shopping list
- oyster sauce shopping list
- rice wine vinegar shopping list
- shaoxing wine shopping list
- Thin soy sauce shopping list
- 2 cups chopped scallions shopping list
- 2 cups chopped cilantro shopping list
- eggs (optional) shopping list
How to make it
- Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
- FISH BALLS:
- 2 pounds Chilean sea bass or other fatty white fish
- 4 eggs, separated
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 3 minced Thai bird chilies
- 1/3 cup sliced scallions
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
- Huge appetite,
- The serving will be round 8 to 12 depending the each person serving.
People Who Like This Dish 5
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- mystic75 Klang, MY
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