Red Grouper Steamboat

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 greens, 3 condiments

Total Time: 30 minutes

Prep Time: 15 minutes

Ingredients

Soup base:

• 1 cube fish bouillon

• 8 cups water

• 1 tbsp fresh ginger root, peeled and thinly sliced

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

Vegetables and protein:

• 1½ lb. red grouper

• 15 oz. firm tofu, cubed

• 2 cups chopped Napa cabbage

• 1 cup cubed kabocha squash

• 1 cup fresh mushrooms, such as enoki or shiitake

• 1 cup sliced zucchini or bitter melon

• 1 cup tomato wedges

• 2 tbsp dried seaweed

Garnishing – optional

• 1 cup finely chopped cilantro

• 1 chili padi (also known as bird’s eye or Thai chili pepper), sliced

Directions

Make the soup base:

1. Add fish bouillon, water and ginger to a large pot (a steamboat pot or hotpot if you have one!). Bring it to a boil for 15 minutes.

2. Filter the soup through a fine strainer or sieve, and then pour it back into the large pot.

Prepare fish, tofu and vegetables:

3. Prepare the vegetables and protein (fish and tofu) needed for the steamboat.

4. Check and remove bones and fish scales, if any. Slice fish diagonally to uniform thickness.

5. Place the vegetables (including dried seaweed) and protein onto a large plate or bowl.

Make the Steamboat:

6. Bring the soup in the large pot to a boil before adding the vegetables and protein.

7. You may add the cabbage and squash first. Simmer for 10 minutes until softened to your liking.

8. Add the remaining vegetables and protein and simmer until fish is opaque and vegetables are tender. Make sure everything is fully cooked before consumption.

Enjoy:

9. Ladle an equal amount of the hot soup with vegetables and protein into 4 serving bowls and garnish with cilantro and chili padi.

10. Enjoy the steamboat and spend some quality time with your loved ones!

Nutrition Facts Per Serving: 320 calories, 39g protein, 17g carbohydrate, 10g fat