Japanese-style Seafood Hot Pot

Ingredients

2 cups (500mL) fish stock
2 Tbs soy sauce
1 Tbs mirin seasoning
1 garlic clove, crushed
1 tsp finely grated ginger
1 carrot, peeled, thinly sliced
1 zucchini, thinly sliced
440 g packet udon noodles
200 g peeled thawed edamame
410 g can baby corn, rinsed, drained
300 g thawed seafood marinara mix
300 g firm white fish fillets, cut into 2 cm pieces
2 Tbs miso paste
Sliced spring onion, to serve

Method

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 minutes. Add the zucchini and noodles. Cook, partially covered, for 2 minutes or until the carrot and zucchini are just tender.

Add edamame or broad beans, corn, marinara mix and fish to the pan. Cook, partially covered, for 3-4 minutes or until the noodles and vegetables are tender and the seafood is cooked through.

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 minute or until well combined and heated through.

Divide the seafood hot pot among serving bowls. Sprinkle with spring onion.

Credits: Coles

Photo Credits: Coles