Fung Tu Seafood Hot Pot

What you will need

For the Fermented Bean Curd Cured Black Sea Bass: Two 1½ pound black sea bass, cleaned and filleted, bones and heads reserved

4 tablespoons fermented bean curd, puréed smooth

For the Gochujang Cured Spanish Mackerel

For the Gochujang Cured Spanish Mackerel:

2 whole medium Spanish mackerel (about 2½ pounds), cleaned and filleted, bones and heads reserved

4 tablespoons gochujang

For the Shrimp Balls

For the Shrimp Balls:

15 dried shiitake mushrooms

1 cup white soy sauce

One 2-inch piece ginger, sliced into rounds

½ teaspoon Sichuan peppercorns

6 scallions, white parts only

6 garlic cloves

4 whole star anise

2 pounds peeled, deveined shrimp, patted dry, shells reserved

5 tablespoons melted lard

2 tablespoons sherry

2 tablespoons white soy sauce

1½ teaspoons minced garlic

1½ teaspoons finely grated ginger

1 teaspoon potato starch

½ teaspoon sesame oil

½ teaspoon black vinegar

½ cup egg whites (3 large eggs)

For the Garlic Chive Omelet

For the Garlic Chive Omelet:

6 large eggs

2 tablespoon water

¼ teaspoon sesame oil

¼ teaspoon kosher salt

1½ teaspoons canola oil

¼ cup finely chopped garlic chives or scallions, green and pale green parts only

For the Hot Pot

For the Hot Pot:

Three 4-inch pieces (½ ounce) kombu

1½ cups dried bonito flakes

2 pounds sea scallops—rinsed, muscles removed and reserved and each sliced horizontally into 3 thin rounds

One 2-inch piece ginger, sliced into rounds

6 scallions, white parts only

6 garlic cloves

2 tablespoons white soy sauce

Black sea bass

Spanish mackerel

Shrimp balls

Garlic chive omelet

2 bunches (about 6 cups packed) watercress, trimmed

6 ounces glass noodles, soaked and drained

Soy sauce, for serving

Black vinegar, for serving

Chile oil, for serving

Sesame oil, for serving