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Asian & Oriental Recipes ~ Soup

Szechuan Seafood Hotpot

Szechuan Seafood Hotpot

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Serving: 4 people.
Preparation: 15 minutes. Cooking: 15 minutes.

1 packet Szechuan Hot and Sour Soup Spice Paste
350g fish fillet, thinly sliced
150g vegetables of your choice (mushrooms, carrot or
celery), diced
1 small onion, thinly sliced
12 white clams
1 1/2 cups (330ml) water
2 tsp cornflour (cornstarch), mixed in 1 tbsp of water
1 tbsp vegetable oil

Heat oil in a non-stick saucepan on medium heat. Add onion; stir-fry for 2 minutes.
Add water and Spice Paste, stir well and bring to boil.
Reduce heat; add fish, clams and vegetables. Cover and simmer for 5 minutes.
Stir in cornflour mixture; simmer for 2 minutes or until cooked.
Serve warm with rice or noodles.

Chef's Tips:
Sliced chicken, pork or beef may be used instead of fish and clams. Adjust cooking time accordingly.
For a vegetarian dish, replace fish and clams with tofu.

Recipe reproduced with kind permission of Asian Home Gourmet.

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