Chinese Fire Pot with Fish Balls Recipe

Name: Chinese Fire Pot with Fish Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds flank steak, sliced thinly against the grain; 2 pounds chicken breast, thinly sliced; 1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound); 20 fish balls; 2 pounds bay scallops; 3 packages soaked mung bean noodles; 4 Shanghai cabbage, whole leaves; 4 baby bok choy, whole leaves; 1 napa cabbage large chopped; 2 quarts chicken stock; 1 pound shiitake mushrooms, de-stemmed; Boiling water; Samba Oelek; Peanut butter; Chinese sesame paste; Sesame oil; Oyster sauce; Rice wine vinegar; Shaoxing wine; Thin soy sauce; 2 cups chopped scallions; 2 cups chopped cilantro; Eggs (optional); Electric wok to keep cooking liquid boiling; Small Chinese strainers; Rice bowls and side plates; Chopsticks; Chinese spoons; Spoons for all of the above condiments; Huge appetite

Servings: persons

2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)
Electric wok to keep cooking liquid boiling
Small Chinese strainers
Rice bowls and side plates
Chopsticks
Chinese spoons
Spoons for all of the above condiments
Huge appetite
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions

1
Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside.
2
Combine water and chicken stock in an electric wok and bring to a boil.
3
Add mung bean noodles, cabbage, bok choy and shiitake mushrooms.
4
Place skewers in pot and cook according to individual taste.
5
Ladle broth into bowls with skewered meats and seafood and serve with condiments.
6
In a food processor, puree fish with egg yolks until smooth.
7
Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times.
8
Transfer mousse to a large, chilled bowl and fold in the scallions.
9
Using a mixer, lift the egg whites to a stiff peak.
10
Gently fold in the egg whites with the mousse.
11
Cook a very small portion either in boiling water or in a microwave oven to verify seasonings.
12
Using wet hands, make small balls (1-inch in diameter).
13
Quickly blanch in salted boiling water for only 2 minutes.
14
Drain and set aside to cool.

1947

kcal

Calories

Fat

120

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 38 ingredients. The key ingredients include: 2 pounds flank steak, sliced thinly against the grain, 2 pounds chicken breast, thinly sliced, 1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound), 20 fish balls, and more.

Yes, Chinese Fire Pot with Fish Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Fire Pot with Fish Balls

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