Ingredients:

  • 200g shrimp, peeled and deveined
  • 200g squid, cleaned and sliced into rings
  • 200g fish fillets (such as cod or snapper), cut into bite-sized pieces
  • 100g shiitake mushrooms, sliced
  • 1 cup bok choy, roughly chopped
  • 1 medium carrot, thinly sliced
  • 1 liter seafood stock or chicken broth
  • 3 cloves garlic, minced
  • A thumb-sized piece of ginger, sliced thinly
  • Soy sauce to taste (about 2 tablespoons)
  • Fish sauce to taste (about 1 tablespoon)
  • Sesame oil for drizzling before serving

Instructions:

  1. In a large pot over medium heat, add the seafood stock or chicken broth. Stir in the minced garlic and ginger slices. Bring it to a gentle simmer.
  2. Add the carrots first since they take longer to cook; simmer for about five minutes until they begin to soften.
  3. Next, add the shiitake mushrooms and bok choy; continue cooking for another three minutes until vegetables are tender yet crisp.
  4. Gently place shrimp and squid into the pot first as they cook quickly; let them simmer for about two minutes.
  5. Finally, add fish fillets last since they require slightly longer cooking time than shellfish—simmer everything together for an additional five minutes until all seafood is cooked through.
  6. Taste your hot pot broth at this stage; adjust flavors by adding soy sauce and fish sauce according to your preference.
  7. Ladle hot pot contents into individual bowls or keep in a communal pot on a portable stove if dining family-style at home.
  8. Drizzle with sesame oil just before serving for added flavor!