Japanese-style seafood hotpot recipe takes just 30 minutes and a weeknight feast is ready!
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
2 cups (500ml) fish stock
2 tbs Coles Asia Soy Sauce
1 tbs mirin seasoning
1 garlic clove, crushed
1 tsp finely grated ginger
1 carrot, peeled, thinly sliced
1 zucchini, thinly sliced
440g pkt udon noodles
200g peeled thawed edamame
410g can baby corn, rinsed, drained
300g thawed seafood marinara mix
300g firm white fish fillets, cut into 2cm pieces
2 tbs miso paste
sliced spring onion, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring the stock, soy sauce, mirin, garlic and ginger to the boil in a large saucepan over medium-high heat. Add the carrot. Cover and cook for 5 mins. Add the zucchini and noodles. Cook, partially covered, for 2 mins or until the carrot and zucchini are just tender.
Step 2
Add edamame or broad beans, corn, marinara mix and fish to the pan. Cook, partially covered, for 3-4 mins or until the noodles and vegetables are tender and the seafood is cooked through.
Step 3
Transfer 1 cup (250ml) of the cooking liquid to a heatproof bowl with the miso paste. Whisk to combine. Add to the pan and cook, stirring, for 1 min or until well combined and heated through.
Step 4
Divide the seafood hotpot among serving bowls. Sprinkle with spring onion.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute edamame for broad beans.
Japanese-style seafood hotpot recipe takes just 30 minutes and a weeknight feast is ready!
Method
Step 1
Bring the stock, soy sauce, mirin, garlic and ginger to the boil in a large saucepan over medium-high heat. Add the carrot. Cover and cook for 5 mins. Add the zucchini and noodles. Cook, partially covered, for 2 mins or until the carrot and zucchini are just tender.
Step 2
Add edamame or broad beans, corn, marinara mix and fish to the pan. Cook, partially covered, for 3-4 mins or until the noodles and vegetables are tender and the seafood is cooked through.
Step 3
Transfer 1 cup (250ml) of the cooking liquid to a heatproof bowl with the miso paste. Whisk to combine. Add to the pan and cook, stirring, for 1 min or until well combined and heated through.
Step 4
Divide the seafood hotpot among serving bowls. Sprinkle with spring onion.
