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Photo of Seafood hot pot by WW

Seafood hot pot

Total Time
35 min
10 min
25 min
Go diving for fish, prawns and scallops among the vegies and noodles in this delicate coconut broth infused with a hint of lime.


Fish stock

6 cup(s), (1.5L)

Kaffir lime leaves

2 individual, torn

Fish sauce

1 tbs

Snapper, raw

250 g, skinless fillets, cut into 5cm pieces


2 bunch(es), cut into 5cm lengths

Snow peas

100 g, halved

Sugar snap peas

100 g

Red capsicum

1 small, thinly sliced

Raw peeled prawns

300 g, deveined, tails intact


150 g, roe removed

Light canned coconut milk

½ cup(s), (125ml)

Dry rice noodles

150 g

Fresh coriander

¼ cup(s)


1 medium, cut into wedges


  1. 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.
  2. 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.
  3. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
  4. Divide noodles among serving bowls. Top with seafood and vegetables and ladle over broth. Sprinkle with coriander. Serve with lime wedges.


You can find frozen peeled green (raw) prawns with tails intact (also known as prawn cutlets) in the freezer section of most supermarkets.