Entree: China – Guangxi – 北海海鲜火锅 ➤ Běihǎi hǎixiān huǒguō (Mixed seafood hotpot simmered in a fragrant ginger and scallion broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 8 cups (1.9 L) low-sodium chicken stock or seafood stock
- 2 cups (480 ml) water
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 g) fresh ginger, julienned
- 4 cloves garlic, smashed
- 4 stalks scallions, white parts bruised and reserved; green parts sliced thin for garnish
- 1 tsp (5 g) white pepper
- 1 tsp (6 g) sugar
- 1 lb (450 g) mixed firm white fish fillets, skin removed, cut into 1- to 1.5-inch (2.5–4 cm) chunks
- 1 lb (450 g) shrimp, peeled and deveined
- 1 lb (450 g) mussels or clams, scrubbed and debearded
- 8 oz (225 g) squid tubes, cleaned and cut into rings
- 6 oz (170 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) Napa cabbage, rough-chopped
- 6 oz (170 g) Chinese spinach (or baby spinach)
- 4 oz (115 g) enoki or shiitake mushrooms, trimmed and halved if large
- 2 small tomatoes, quartered (optional, for a touch of acidity)
- 2 tbsp (30 ml) chopped cilantro for garnish
- 1-2 small red chilies, thinly sliced (optional)
- Salt and additional white pepper to taste
- Dipping condiments: soy sauce, minced garlic, chopped scallion, sesame oil (measure to taste)

Instructions

1. In a large pot or tabletop hotpot base, heat the vegetable oil over medium heat until shimmering. Add the ginger, smashed garlic, and the white parts of the scallions; sauté briefly until fragrant, about 30–45 seconds.
2. Add the stock, water, Shaoxing wine, light soy sauce, rice vinegar, white pepper, and sugar. Bring to a gentle simmer and taste; adjust seasoning with salt or extra soy if needed.
3. Arrange seafood, tofu, cabbage, spinach, and mushrooms on platters for easy access. Keep ingredients chilled until ready to cook.
4. Begin cooking by adding firmer items first: add fish chunks and simmer gently for 2–3 minutes. Add squid rings and shrimp and simmer 1–2 minutes more. Add mussels or clams and cover until they open, about 3–4 minutes. Add tofu and leafy greens in the last minute just to heat through.
5. Serve immediately at the table, allowing diners to choose pieces from the simmering pot and dip into preferred condiments. Garnish each bowl with sliced scallion, cilantro, and sliced red chilies if using.
6. Skim broth occasionally and ladle hot broth over plated servings. Leftover broth can be strained and saved as a flavorful base for rice or noodles.