Food Network: Chinese Fire Pot with Fish Balls

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.