Recipe for Clear Broth Seafood Steamboat
RESEPAugust 7, 2026
Boil chicken broth with ginger, garlic, and spring onion. Add Steamboat Set, Fish Balls, and Crab Sticks straight from frozen, simmer 5-7 minutes until they float. Add greens and mushrooms in the last minute, serve with chili dipping sauce.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
- 300 g frozen scallops and prawns
- 200 g fish rolls and crab sticks
- 1.5 litres clear chicken stock
- 3 cm ginger, sliced
- 3 garlic cloves, bruised
- 2 spring onions
- 200 g Chinese cabbage
- Salt and white pepper
Method
- Simmer the stock with ginger and garlic for 10 minutes to draw out the aroma.
- Thaw the seafood in the fridge, not at room temperature, so it stays springy.
- Add the slowest items first: fish rolls and crab sticks.
- Add scallops and prawns last, for no more than 2–3 minutes. Overcooked seafood turns rubbery.
- Add the cabbage in the final minute.
- Season with salt and white pepper, scatter spring onion, and serve hot on a tabletop burner.
Tips
- A clear broth needs a clean stock — strain it before use.
- Serve chilli sauce and soy on the side so everyone seasons their own.