Seafood hot pot
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Go diving for fish, prawns and scallops among the vegies and noodles in this delicate coconut broth infused with a hint of lime.
Ingredients
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
Broccolini
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
Scallop(s)
150 g, roe removed
Light canned coconut milk
½ cup(s), (125ml)
Dry rice noodles
150 g
Fresh coriander
¼ cup(s)
Lime(s)
1 medium, cut into wedges
Instructions
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.
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