- 2 squid
- 300 g of prawns
- 300 g of sea bass
- 200 g of tenderloin of salmon
- 200 g of rice vermicelli
- 3 eggs
- 1 Chinese cabbage
- 1 bunch of chinese scallions
- 3 L of water
- 3 broth cubes of vegetable
- ½ ginger
- 2 teaspoon of salt
- 1 clove garlic, minced
- 10 g of chopped spring onions
- 2 tablespoons of soy sauce
- 2 tablespoons of peanut oil
- 1 teaspoon of fresh ginger chopped
- 10 cl rice vinegar
Cut the flesh of the squid into 3×3 cm and then make small incisions in brace. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Cut the sea bass and salmon into small pieces, put them in separate plates and reserved to refrigerator.
Soak noodles in warm water for 20 minutes then drain and set aside.
Cut the Chinese cabbage and spring onions into pieces about 5 cm. Break eggs into a bowl, and reserve.
In a bowl put the soy sauce, peanut oil, garlic and chives then mix and reserve.
In another bowl put rice vinegar and minced ginger and mix then set aside.
In a saucepan heat the water over high heat and add the vegetable stock cubes and then add the ginger, salt, spring onions and Chinese cabbage and bring to boil.
Transfer in a fondue pot over medium heat to keep the simmering stock and arrange around the fondue pot the plate of fish and seafood and sauces.
When there will be more fish and squid, add the noodles in the fondue pot and pour 1 minutes after the eggs mesh then stir and serve in individual bowls.