| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
A pot of simmering warmth, a heap of vibrant Kai-lan, and a medley of succulent seafood aptly describe one of my favorite recipes – the Kai-lan and Seafood Hotpot. This nostalgic, comforting dish infuses the depths of the sea with the earthy freshness of Asian greens, and boy, what an irresistible combination it is! As a Charleston native who knows her way around seafood-inspired dishes, I can confidently say this hotpot takes local flavors to a whole new level.
A Love Letter to Kai-lan and Seafood Hotpot
The first time I crafted this hearty recipe, I felt a thrilling sense of familiarity. I was reminded of the joy of family meals back in South Carolina, the heartwarming laughter spilling across the dining table, and oh, the divine scent of my mom’s incredible seafood gumbo. With every slice of ginger, whiff of garlic, and the sight of seafood simmering in the pot, I was instantly transported back home. All this goes to explain why, despite its distinct Asian profile, the Kai-lan, and Seafood Hotpot is a recipe close to my heart.
The flavors are robust and satisfying, with the gentle heat of red chili peppers teasing your palate, and the signature tang of lime juice brightening up the robust broth. But more than its delectable taste, what I love about this fantastic recipe is its nourishing nature – a blend of nutrient-rich ingredients that contribute to a healthy lifestyle.
Health in Every Mouthful
Apart from its inherent appeal to the taste buds, the Kai-lan and Seafood Hotpot also shines in its beneficial aspects. Overflowing with Kai-lan, a Chinese broccoli rich in vitamins C and K, and a variety of seafood, this hotpot is a powerhouse of nutritional goodness.
Seafood, a staple in my hometown, is a rich source of omega-3 fatty acids, known to promote heart health. Additionally, the ginger and garlic in your mix serve as amazing immunity boosters. Cheers to a meal that satisfies your cravings, and at the same time, loves your body!
Pairings and Possibilities
The Kai-lan and Seafood Hotpot is undeniably a star in its own right. But if you’re planning a feast, this comforting dish pairs well with some simple jasmine rice on the side, or if you prefer, soft, fresh Mantou (Chinese Steamed Buns).
Whether you choose to enjoy this as a cozy dinner on a chilly evening, or when you’re missing home and need a hug from your kitchen – this dependable recipe has got you covered. As I always say, good food made with love is never too far from the comfort of home, no matter where you are in the world – and for me, the Kai-lan and Seafood Hotpot is a testament to that mantra.
What You’ll Need
- 2 lbs of Kai-lan (Chinese broccoli)
- 1 lb of Seafood Mix (mussels, shrimp, scallops)
- 2 tablespoons of Vegetable Oil
- 6 Garlic cloves, minced
- 1 large Onion, sliced
- 1 tablespoon of grated Ginger
- 1 Red Chili pepper, sliced
- 8 cups of Seafood or Vegetable Broth
- 1 cup of fresh Mushrooms, sliced
- 6 small Potatoes, parboiled and halved
- 2 medium Carrots, sliced
- 2 tablespoons of Fish Sauce
- 2 tablespoons of Soy Sauce
- 1/4 cup of fresh Cilantro leaves
- 1/4 cup of fresh Mint leaves
- Salt and Pepper to taste
- 6 Lime wedges, for serving
Method
Step One
First, you need to thoroughly wash the Kai-lan and seafood mix. After washing, drain them properly and set aside.
Step Two
Next, heat the vegetable oil in a large hot pot or deep pan over medium heat. Add the minced garlic, sliced onion, grated ginger, and sliced red chili pepper. Sauté until the onions become translucent and the garlic is golden in color.
Step Three
Pour in the seafood or vegetable broth. Add the sliced mushrooms, parboiled and halved potatoes, and sliced carrots to the broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Step Four
Once the broth is boiling, add the seafood mix to the pot. Cook for roughly 5-8 minutes, until the seafood is fully cooked through.
Step Five
Add the prepared Kai-lan to the pot and stir well. Allow this mixture to cook for another 3-4 minutes until the Kai-lan has wilted and is cooked to your liking.
Step Six
Now, stir in the fish sauce and soy sauce. Season with salt and pepper to taste. Stir well to combine all the ingredients.
Step Seven
Remove the pot from the heat, and sprinkle the fresh cilantro and mint leaves over the top of the hotpot just before serving.
Step Eight
Finally, serve the Kai-lan and Seafood hotpot hot directly from the pot, with lime wedges on the side for guests to squeeze over their portions as desired.
