Carbolight Plan Cook Book

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PREP TIME

15 MIN

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TOTAL TIME

40 MIN

person

SERVES

6-8

Fish Hot Pot

with Broth, ponzu and Sesame Sauces

INGREDIENTS
  • Napa cabbage
  • Spinach
  • Tong hao
  • Mushrooms: enoki, shiitake
  • Carrot
  • Tofu
  • Leeks
  • Baby bok choy
  • Daikon radish
  • Snow peas
  • Fish
  • Salmon
  • Scallops
  • Fish Fillets
  • Shrimp

BROTH & SAUCES

  • Dashi*
  • Water 3 Qt
  • Kombu (3 x 6 in)
  • Bonito flakes (¼ C)

Ponzu sauce

  • ¼ C soy sauce
  • ¼ C lime juice
  • 2 T mirin
  • 2 T dashi
  • ½ t 5-Spice
Sesame Sauce
  • 4 T tahini
  • 2 T miso paste
  • 2 T soy sauce
  • 2 t mirin
  • 1 lime juice
  • 1 T sesame oil
  • 1 garlic, minced
PREPARATION
  1. Combine broth ingredients, bring to a boil. Let stand 15 min off heat. Strain into stainless pot and place on induction cooktop to simmer.
  2. Ponzu sauce: combine all ingredients and mix.
  3. Sesame sauce: combine all ingredients and mix.
  4. Slice or chop 3-4 vegetables to bite size and arrange on platter.
  5. Slice or chop fish into bite size pieces and arrange on platter.
  6. Add vegetables to the pot: longer cooking first and fish last (needs 10-30 sec).
  7. Dip cooked fish and vegetables in sauce.
  8. Add water to pot to maintain level.

 

* or Clam juice-3 Qt

carbolightplan cookbook 2021