Fung Tu Seafood Hot Pot
Make Fung Tu chef Jonathan Wu's one-pot feast for Chinese New Year.
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
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