Tonight's Dinner: InstaPot Seafood Hot Pot with a ...wait for it... large tossed salad. As I continue my #birthday week (probably more like 10 days) celebration, tonight's gustatory delights are headlined by an Asian dinner staple that spans many countries and their individual cuisines - the Hot Pot - sort of the Asian version of #fondue, and as ubiquitous in its realm as #TunaCasserole is across America. In Asia Hot Pot can range from a simple family dinner at home to a luxurious and romantic dinner out on the town and cover all the steps between. My InstaPot version of Hot Pot makes a quick and easy dinner for 1-2 or a whole family using a full-size or larger Pot. Hot Pot in Asia is typically served in a special vessel that keeps a soup-like stock/broth almost boiling, and the diners dip various thin sliced meat, poultry, seafood, and vegetables in to cook, similar to dipping meat in hot oil or veggies and bread into molten cheese for western cuisine's Fondue. I began building my InstaPot Hot Pot with a layer of #Shirataki noodles, topped with juliennes of carrots, #Daikon, sliced #mushrooms, scallions, Napa, and Bok Choy. A 3rd layer of seafood - #Mussels, #Clams, #Scallops and #Prawns. Fill pot ½-⅔ (little less than covering veggies and seafood with fish or seafood stock and finish with ¼ cup cooking sauce mixture of light & dark soy sauce, Thai fish sauce, rice vinegar, Shaohsing wine, mashed garlic & ginger, and a squirt or two of Sriracha and/or Green Dragon pepper sauces. Yes #Sriracha sauce is back! And Green Dragon is a somewhat similar fermented chili/pepper sauce made from green chilies. Seal your Pot and set timer to 3 minutes, quick release pressure when timer goes off, then serve Insta-Hot-Pot in large soup bowls and enjoy! #TonightsDinner #InstantPot #Seafood #HotPot
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