Food Network: Chinese Fire Pot with Fish Balls

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Chinese Fire Pot with Fish Balls
Copyright, 1999, Ming Tsai, All Rights Reserved

Ingredients
You can add other seafood, meats and vegetables. This
is what the Tsai family ate:
2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped

2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
For the table, jars/small bottles of the following to make your own dipping
sauce:
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions

2 cups chopped cilantro
Eggs (optional)

Directions
Thread beef, chicken, shrimp, fishballs and scallops
on wooden skewers and set aside. Combine water and chicken stock in an electric
wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake
mushrooms. Place skewers in pot and cook according to individual taste. Ladle
broth into bowls with skewered meats and seafood and serve with
condiments.

Ingredients
EQUIMENT NEEDED:
Electric wok to keep cooking liquid boiling

Small Chinese strainers
Rice bowls and side plates
Chopsticks
Chinese spoons
Spoons for all of the above condiments
Huge appetite

Ingredients
FISH BALLS:
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil

1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions

Directions
In a food processor, puree fish with egg yolks until
smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a
few times. Transfer mousse to a large, chilled bowl and fold in the scallions.
Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites
with the mousse. Cook a very small portion either in boiling water or in a
microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in
diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and
set aside to cool.