Recipe: Oriental Seafood 'hotpot' [edit]

Step 1

Cook rice in boiling salted water until tender.

Step 2

Dice fish and seafood. Slice spring onions.

Step 3

Dissolve cornfour in cold chicken stock.

Step 4

Bring stock to the boil in large pan.

Step 5

Add spring onions, garlic, ginger, chilli, soy, fish sauce and lemon juice. Simmer for 2 minutes.

Step 6

Add the fish and mixed seafood, simmer for 5 minutes.

Step 7

Add chopped coriander. Season well.

Step 8

Divide hot rice between serving bowls. Ladle seafood over and serve