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1
In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again.
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2
Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.
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3
In a 3-quart metal chafing dish or pan over high heat, bring all Asian broth to a boil. If using a 2-quart fondue pan, fill halfway with boiling broth (keep remaining broth hot; cover, and set over lowest heat on a range).
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4
Set container on an alcohol or canned solid-fuel flame or an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.
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5
Spear foods, 1 piece at a time, with fondue forks or thin skewers (metal or wood) and immerse in broth. Cook vegetables until they are hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into sauces and eat. As liquid evaporates in pan, add more boiling broth, using all.
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6
After vegetables and seafood are consumed, ladle remaining broth into bowls and add rice to each portion. Eat with spoons.
