Mar 3, 2012
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Seafood Hot Pot

By: Rachelle Santos

Seafood Hot Pot

Invite family and friends over for a night of comforting food and communal cooking.

Serves 4 to 6


For the soup stock
16 cups chicken stock or
      vegetable stock, plus extra for refilling
1 (1-inch) piece ginger, sliced thinly
2 stalks leeks,
      sliced diagonally into 1-inch pieces
1 medium carrot, sliced into thin rounds
salt and pepper, to taste

For the soup components
500 grams white fish fillet
     (cream dory or lapu-lapu),
       sliced  into 2-inch strips
12 pieces medium squid, cleaned
     and sliced into rounds
12 to 18 pieces mushroom, squid, or fish balls
1 medium firm tofu (about 400 grams),
     sliced into rectangles
12 fresh shiitake mushrooms,
     stemmed and sliced in half
1 cup enoki mushrooms
2 bunches baby bok choy leaves
1 small napa cabbage (Baguio pechay),
     cut into 2-inch pieces

For the dipping condiments
soy sauce, XO sauce, Chinese barbecue sauce
sesame oil
1/3 cup chopped garlic
1/4 cup chopped green onions
8 pieces bird’s eye chili, sliced into rounds


1  Set up the induction cooktop at the center of the dining table. Arrange a soup bowl, two sets of chopsticks (one for cooking and the other for eating), soup strainers, and condiment bowls for each diner.

Make the soup stock: Combine all the soup stock ingredients in a large induction pot. Set over the induction cooktop and bring to a boil. Simmer for 20 minutes and season lightly with salt and pepper. Set aside.

Prepare the soup components and condiments: Place the components in serving dishes and arrange on the table. Invite diners to mix their own dipping sauce.

To start cooking, place ingredients in the pot. Once cooked (it takes only a few minutes), transfer to serving bowls. As the soup stock is depleted, add extra stock or water. Bring to a boil before adding more ingredients to cook.

Shopping tip:  Look for XO sauce and Chinese barbecue sauce  in Chinese specialty stores like Little Store on the Hill on J. Abad Santos Street in San Juan.

Photography by Patrick Martires | Styling by Rachelle Santos | Electrolux Portable Induction Cooktop (Model number: ETD28K)


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  • mommygemz Jun 21 2013 @ 09:04am Report Abuse
    My newest recipe on the go...YUMMY. ..
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