The key ingredient in this seafood tofu hotpot is the dried fish powder (大地鱼粉). I bought this Taiwan product from the Chinese grocery shop here in Brisbane. It looks like this:
The dried fish powder gives this hotpot a robust and tasty broth. The seafood and slippery smooth tofu go really well with this broth.
500 gm seafood (prawn, fish, scallop) – sprinkle a little salt
1 tube of silken tofu (cut into 1 cm rounds)
1 carrot (sliced)
2 stalks of broccoli
1 tsp dried fish powder
2 tbsp rice bran oil
1 tbsp ginger (chopped)
1 tbsp garlic (chopped)
1. Heat 1 tbsp of oil in a pan. Add ginger and fry till fragrant.
2. Add seafood (prawn first, then fish & followed by scallop) and fry till 80% cooked. Remove to a plate.
3. Add carrot and fry for 5 mins.
4. Add broccoli, fry to mix and push vegetables to the side of the pan.
5. Add 1 tbsp of oil in the middle of the pan, add garlic and fry till fragrant.
6. Mix with rest of the vegetables. Add 1 rice bowl of water and bring the mixture to a boil.
7. Stir in 1 tsp of fried fish powder and dissolve in the broth. Bring it to the boil.
8. Add tomato and simmer for 5-10 mins.
9. Add silken tofu and then the fried seafood. As soon as the broth starts to boil, turn off the heat. Do not overcook the seafood.
10. The Seafood tofu hotpot is now ready. Taste the broth – it should be very tasty. Add salt and sugar to suit your taste.