Directions:
- In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again.
- Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.
- In a 3-quart metal chafing dish or pan over high heat, bring all Asian broth to a boil. If using a 2-quart fondue pan, fill halfway with boiling broth (keep remaining broth hot; cover, and set over lowest heat on a range).
- Set container on an alcohol or canned solid-fuel flame or an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.
- Spear foods, 1 piece at a time, with fondue forks or thin skewers (metal or wood) and immerse in broth. Cook vegetables until they are hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into sauces and eat. As liquid evaporates in pan, add more boiling broth, using all.
- After vegetables and seafood are consumed, ladle remaining broth into bowls and add rice to each portion. Eat with spoons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2788.06 Kcal (11673 kJ) | ||
| Calories from fat | 710.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.95g | 121% | |
|---|---|---|---|
| Cholesterol | 260.74mg | 87% | |
| Sodium | 6374.03mg | 266% | |
| Potassium | 3803.17mg | 81% | |
| Total Carbs | 420.11g | 140% | |
| Sugars | 71.64g | 287% | |
| Dietary Fiber | 61.42g | 246% | |
| Protein | 120.48g | 241% | |
| Vitamin C | 113.6mg | 189% | |
| Iron | 20.8mg | 116% | |
| Calcium | 387.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 120.79 Kcal (506 kJ) | ||
| Calories from fat | 30.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 121% | |
|---|---|---|---|
| Cholesterol | 11.3mg | 87% | |
| Sodium | 276.14mg | 266% | |
| Potassium | 164.76mg | 81% | |
| Total Carbs | 18.2g | 140% | |
| Sugars | 3.1g | 287% | |
| Dietary Fiber | 2.66g | 246% | |
| Protein | 5.22g | 241% | |
| Vitamin C | 4.9mg | 189% | |
| Iron | 0.9mg | 116% | |
| Calcium | 16.8mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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