Seafood and Vegetable Hot Pot

This Seafood and Vegetable Hot Pot is a delightful fusion of fresh seafood and vibrant vegetables, simmered in a fragrant broth that warms the soul. Perfect for sharing, it's a comforting dish that captures the essence of Chinese cuisine while being completely Halal.

Ingredients

• Water - 1 liter
• Dried Shiitake mushrooms - 4 pieces
• Fresh shrimp - 200 grams, peeled and deveined
• Fish fillet (e.g., tilapia) - 150 grams, sliced
• Squid - 100 grams, cleaned and sliced
• Baby bok choy - 100 grams, halved
• Carrot - 1 medium, thinly sliced
• Chinese cabbage - 100 grams, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2 stalks, chopped for garnish
• Cilantro - a handful, for garnish

Steps

1. In a pot, bring 1 liter of water to a boil, then add the dried shiitake mushrooms and let them soak for about 10 minutes until softened.
2. Remove the mushrooms, slice them, and return them to the pot, discarding the soaking water.
3. Add the minced garlic and grated ginger to the pot, followed by soy sauce and sesame oil. Stir well.
4. Add the sliced carrot and chopped Chinese cabbage to the pot, and let them simmer for 5 minutes until slightly tender.
5. Next, add the shrimp, fish fillet, and squid to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through.
6. Add the baby bok choy, and simmer for another 2 minutes until the bok choy is wilted.
7. Season the hot pot with salt and black pepper to taste.
8. Serve hot, garnished with chopped green onions and cilantro.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from seafood, supporting muscle health.
• Rich in vitamins and minerals from a variety of vegetables.

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