Festliche Tafel mit roter Tischdecke, in der Mitte ist ein Hotpot-Topf mit zwei Brühen, verschiedene Zutaten stehen in Schalen und Schüsseln drumherum, zwei Hände halten Zutaten über den Topf

Hot Pot - Chinese Fire Pot

40 minutes

Mittel

4 people

Hot Pot, also known as Chinese fondue or fire pot, combines a mild, aromatic broth with a spicy, aromatic one and is traditionally prepared at the table in a convivial setting. A fondue set works just as well as a pot on a stand with fuel paste or a two-part yin-yang pot on a gas stove. If you want to serve both broths at the same time, you can alternatively use two separate pots. Fresh ingredients, aromatic broths, and a creamy, spicy dipping sauce make this dish a special culinary experience. Finally, the rich broth is brought to a boil with the mie noodles that were added to the pot earlier and enjoyed as a hot, aromatic noodle soup.

Ingredients

For the spicy broth:
400 ml HONEST CATCH fish stock
50 ml neutral oil
2 cloves of garlic, sliced
1 piece of ginger (thumb-thick), sliced
2 tbsp chili bean paste (Toban Djan)
1 tbsp sugar
3 tbsp Szechuan pepper
3 star anise
2 cinnamon sticks
5–10 dried red chili peppers (to taste)
1 liter of water
For the mild broth:
400 ml HONEST CATCH fish stock
1 star anise
1 cinnamon stick
some finely chopped chives
1 tbsp sugar
1 liter of water
Add-ins:
500 g GOOD GAMBA prawns
400 g cuttlefish
or squid tubes, in rings
2x Faroe Islands salmon fillets
Thinly sliced Wagyu Japanese Cut
3-4 Pak Choi
3 bunches of Enoki mushrooms
300 g mushrooms or fresh shiitake
3 packets of mie noodles
Spring onions
For the dip:
50 g tahini
50 g peanut butter
1 small bunch of fresh coriander, finely chopped
3 cloves of garlic, finely chopped
3 tbsp rice vinegar
2 tbsp soy sauce
100 ml water
1 tbsp Crispy Chili Oil

Also great with

Argentine red prawn
Organic Black Tiger Prawns
Wagyu Australian Cut
Wagyu roast beef

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

To make the spicy broth, first heat the oil and briefly sauté the garlic, ginger, and dried chilies. Then add the spices and the chili bean paste and caramelize lightly before pouring in fish stock and water. Let the broth simmer for about ten minutes until the flavors develop.
The mild broth is easy to prepare: simply boil all the ingredients together and keep them warm. Both variations can also be made with vegetable or chicken stock.
Meanwhile, prepare the prawns, squid, salmon, and thinly sliced meat, as well as the pak choi, mushrooms, mie noodles, and spring onions. The selection of toppings can be flexible, a hot pot fondue thrives on each person choosing their own favorites.
For the dip, blend tahini and peanut butter with garlic, rice vinegar, soy sauce, and water until smooth. Crispy chili oil adds a subtle heat and texture, and fresh cilantro harmoniously rounds out the flavor. Gradually add the water until a smooth, creamy dip is formed.
The broths are then brought to the table piping hot, and the added ingredients are cooked directly in the pot at the table. Seafood and thinly sliced meat require only a very short cooking time, while the vegetables take a little longer. This creates a relaxed, shared dining experience. Rice is a particularly good accompaniment, and broccoli florets, tofu, or tofu skin also make excellent additional additions. While eating hot pot, it's recommended to gradually add more broth to ensure the pot always contains enough liquid and all ingredients cook evenly. Adding hot water is sufficient, as the broth will naturally become richer as the cooked ingredients cook.

Tip: Add fresh herbs and spring onions just before serving or directly at the table. This way, they retain their aroma, look particularly appealing, and provide a fresh contrast to the hot broths and creamy dip. Small sieves or skewers are ideal for easily removing the cooked ingredients. This allows you to neatly portion the shrimp, meat, and vegetables and enjoy them directly with the savory dip.