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 or broad beans
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.
