Seafood Hot Pot Recipe

1. Seafood

Pat the fish fillets dry and cut into 3–4 cm chunks. Peel and devein the prawns (leave tails on if you like). Rinse mussels under cold water, scrub shells and remove any beards; discard any mussels that are cracked or remain open after a firm tap. Pat scallops dry.

2. Vegetables and aromatics

Halve the bok choy lengthwise. Slice mushrooms. Peel and thinly slice the carrot. Halve baby corn lengthwise. Halve cherry tomatoes. Mince the garlic and thinly slice the shallots. Slice the galangal (or ginger) thinly. Thinly slice the Thai bird chiles if using. Chop cilantro and pick basil leaves; set aside. Cut lime into wedges.

3. Seasoning

Measure out 1 tsp kosher salt, 2 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tbsp palm or brown sugar so they are ready to add to the broth.

4. Rice

Rinse 1 cup jasmine rice under cold water until the rinse water runs clear. Drain and set aside so you can cook it while the soup simmers.

5. Stovetop method: combine the rinsed 1 cup jasmine rice with 1 1/4 cups water in a small pot. Bring to a gentle boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest, covered, 8–10 minutes. Fluff with a fork and keep covered until serving. (Or cook in a rice cooker following manufacturer instructions.)

6. Sauté aromatics and paste

Heat 1 tbsp neutral oil in a large wide pot (or Dutch oven) over medium heat. Add the sliced shallots and minced garlic and cook, stirring, 1–2 minutes until fragrant and translucent. Add 3 tbsp red curry paste and cook, stirring, 1–2 minutes to bloom the spices.

7. Add aromatics and liquids

Add the sliced galangal (or ginger) and 4 bruised kaffir lime leaves to the pot and stir. Pour in 800 ml fish stock (or low-sodium chicken stock) and 400 ml full-fat coconut milk. Increase heat to bring the mixture to a gentle simmer, scraping any browned bits from the bottom.

8. Season the broth

Stir in 2 tbsp fish sauce, 1 tbsp palm (or brown) sugar, and about 1 tsp kosher salt. Simmer the broth gently 6–8 minutes so flavors meld and the galangal infuses the liquid. Taste and adjust seasoning — add more fish sauce for saltiness, lime juice for brightness, or a pinch more sugar if needed.

9. Start with firmer vegetables

Add the sliced carrot and halved baby corn to the simmering broth first and cook 3–4 minutes to begin softening (they need longer than leafy veg).

10. Add mussels

Add the cleaned mussels to the simmering broth, cover the pot, and cook 4–6 minutes until most mussels have opened. Discard any mussels that do not open after cooking.

11. Add mushrooms and bok choy

Uncover, add the sliced mushrooms and halved bok choy, and simmer 2 minutes to begin cooking the mushrooms and wilt the greens.

12. Add quick-cooking seafood

Add the scallops and prawns to the pot and simmer gently 2–3 minutes, until scallops are opaque and prawns are pink and cooked through.

13. Add fish and tomatoes

Gently add the fish chunks and halved cherry tomatoes to the simmer. Poach 3–4 minutes more, or until the fish flakes easily and is opaque through. Keep the broth at a gentle simmer so delicate seafood doesn’t overcook.

14. Final vegetable touches

If using Thai bird chiles, add them now for a short burst of heat. Taste the broth and finish seasoning with the reserved 2 tbsp fresh lime juice and more salt or fish sauce to taste. Remove and discard the galangal slices and kaffir lime leaves if you prefer.

15. Turn off the heat. Stir in about half the chopped cilantro and most of the Thai basil leaves (leave a few for garnish). Check seasoning one last time — balance salty (fish sauce), sweet (sugar), and bright (lime).

16. Ladle the hot pot into bowls over steamed jasmine rice or serve the rice on the side. Garnish with the remaining cilantro and basil, lime wedges, and extra sliced chiles if desired.

17. Serve immediately so the seafood is at its best. Note: ensure all shellfish were fully cooked (mussels open, prawns pink, scallops opaque, fish flaky).