Sakana no Nabe

Sakana no Nabe is a delightful Japanese seafood hot pot that combines fresh fish and vegetables in a savory broth, perfect for sharing. This comforting dish highlights the natural flavors of the ocean and is completely dairy-free.

Ingredients

• White fish fillets (such as cod or snapper) - 200 grams
• Shrimp, peeled and deveined - 100 grams
• Mussels, cleaned - 100 grams
• Enoki mushrooms - 100 grams
• Baby bok choy, halved - 2 pieces
• Carrot, sliced thinly - 1 medium
• Daikon radish, sliced thinly - 100 grams
• Scallions, chopped - 2 pieces
• Fresh ginger, sliced - 1 inch
• Garlic, minced - 2 cloves
• Dashi stock (or vegetable broth) - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the dashi stock over medium heat.
2. Add ginger and garlic to the pot and let it simmer for 5 minutes to infuse the flavors.
3. Stir in the soy sauce and mirin, adjusting the taste with salt and pepper as needed.
4. Add the daikon and carrot slices to the pot and cook for 5 minutes until slightly tender.
5. Add the white fish fillets and mussels, cooking for an additional 5 minutes until the fish is opaque.
6. Next, add the shrimp, enoki mushrooms, and bok choy to the pot, cooking for another 3-4 minutes until everything is cooked through.
7. Remove from heat and garnish with chopped scallions.
8. Serve hot in bowls, ensuring each serving has a mix of seafood and vegetables.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.6 L

Health Benefits

• Rich in omega-3 fatty acids which support heart health.
• High in protein, aiding in muscle repair and growth.

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