Steamboat

Ingredients

  • 700 g squid
  • 300 g pork fillet, thinly sliced on the diagonal
  • 300 g chicken breast fillets, finely sliced on the diagonal
  • 300 g beef fillet
  • 400 g white fish fillets, finely sliced on the diagonal
  • 12 raw king prawns, peeled and deveined but with tails intact
  • 1 fresh bamboo shoots
  • 18 live mussels, about 350g
  • 1 bunch of choy sum
  • 1 bunch of asparagus
  • 1 Chinese cabbage
  • 150 g bean sprouts
  • 1/3 bunch of mint
  • 1/3 bunch of Thai basil
  • 1/3 bunch of coriander
  • 1/3 bunch of Vietnamese mint
  • 300 g fresh Hokkien noodles
  • 2 salted duck eggs
  • 12 scallops, cleaned but attached to their shells
  • 15 g fresh black cloud ear fungus
  • 75 g fresh shiitake mushrooms, stems discarded
  • 6 braised chinese dried mushrooms
For the squid marinade:

  • 2 large red chillies, halved lengthways, deseeded and roughly sliced
  • 1 tsp sea salt
  • 6 tsp palm sugar
  • 4 tsp fish sauce
  • 8 tsp short fine strips of ginger
  • 4 tsp fresh lime juice
For the garlic and ginger paste:

  • 10 clove garlic, crushed
  • 50 g ginger, roughly chopped
  • 1 tsp sea salt
For the pork marinade:

  • 80 ml hoi sin sauce
  • 4 tsp rice wine
  • 1 tsp chinese black vinegar
  • dashes of sesame oil
For the chicken marinade:

  • 4 tsp oyster sauce
  • 4 tsp rice wine
  • 1 tsp light soy sauce
  • dashes of sesame oil
For the beef marinade:

  • 40 ml Chinese barbecue sauce
  • 4 tsp rice wine
  • 1 tsp sichuan pepper and salt
  • dashes of sesame oil
For the fish marinade:

  • 8 tsp coriander stalks, including roots finely sliced
  • 4 tsp peanut oil
  • 2 tsp sea salt
  • 1 tsp white sugar
For the prawn marinade:

  • 4 tsp lemongrass, finely diced
  • 15 g spring onions, thinly sliced
  • 6 tsp short fine strips of ginger
  • 4 tsp rice wine
  • 1 tsp sea salt
  • dashes of sesame oil
For the stock:

  • 3 litres water
  • 4 spring onions, trimmed and cut in half crossways
  • 10 clove garlic, crushed
  • 20 slices of ginger
  • 60 g galangal, peeled and sliced
  • 3 stalks lemongrass, bruised
  • 8 tsp sea salt
For the dipping sauces:

  • 120 ml oyster sauce, mixed with 1 tsp sesame oil
  • 40ml each of hoi sin sauce, Chinese black vinegar and Chinese barbecue sauce
  • combine equal quantities of finely sliced salted radishes, and pickled mustard greens
  • 1 tsp dark soy sauce
condiments:

  • light soy sauce
  • fish sauce
  • Chinese mixed pickles
  • large red chillies, finely sliced
  • lemon wedges
  • sichuan pepper and salt

Description

For A True Feast Try Kylie Kwong's Detailed Recipe For A Classic Steamboat, A Sensational Combination Of Flavours And Textures

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