-
1
In 5- to 6-qt pan over high heat, bring 2 to 3 qts water to a boil.
-
2
Add in vegetables.
-
3
Cook till they turn bright green, 2 to 4 min.
-
4
Drain; immerse in ice water till cold; drain again.
-
5
Rinse fish, scallops, and shrimp; pat dry.
-
6
Cut fish into 1/4-inch-thick slices, about 2 inches long.
-
7
Cut scallops crosswise into 1/4-inch-thick slices.
-
8
Cut shrimp in half lengthwise.
-
9
Arrange fish, scallops, and shrimp on a flat dish.
-
10
In a 3-qt metal chafing dish or possibly pan over high heat, bring all Asian broth to a boil.
-
11
If using a 2-qt fondue pan, fill halfway with boiling broth (keep remaining broth warm; cover, and set over lowest heat on a range).
-
12
Set container on an alcohol or possibly canned solid-fuel flame or possibly an electric burner set on high heat.
-
13
Arrange vegetables, seafood, sauces, and rice near pan.
-
14
Spear foods, 1 piece at a time, with fondue forks or possibly thin skewers (metal or possibly wood) and immerse in broth.
-
15
Cook vegetables till they are warm, and seafood till barely opaque in thickest part, 30 seconds to 1 minute.
-
16
Dip warm foods into sauces and eat.
-
17
As liquid evaporates in pan, add in more boiling broth, using all.
-
18
After vegetables and seafood are consumed, ladle remaining broth into bowls and add in rice to each portion.
-
19
Eat with spoons.
-
20
This recipe yields 4 to 6 servings.
-
21
Comments: If cooking vegetables up to 1 day ahead, cover and chill.
-
22
Let vegetables hot to room temperature before serving.
