Seafood hot pot
6 cup(s), (1.5L)
Kaffir lime leaves
2 individual, torn
250 g, skinless fillets, cut into 5cm pieces
2 bunch(es), cut into 5cm lengths
100 g, halved
Sugar snap peas
1 small, thinly sliced
300 g, shelled, deveined, tails intact
150 g, roe removed
Light coconut milk
½ cup(s), (125ml)
Dry rice noodles
1 medium, cut into wedges
- Place stock, lime leaves and fish sauce in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 10 minutes. Add fish and cook for 5 minutes.
- Add broccolini, snow peas, sugar snap peas and capsicum and cook for 2–3 minutes or until just tender. Add prawns, scallops and coconut milk and cook for 3–4 minutes or until seafood is just cooked through.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
- Divide noodles among serving bowls. Top with seafood and vegetables and ladle over broth. Sprinkle with coriander. Serve with lime wedges.