• 3 medium calamari hoods
• 1 tablespoon sesame oil
• 500g thick piece of deep-sea ling
• 1 tablespoon oil
• 1 x 6cm pieces ginger, finely shredded
• rind of 1 lemon, finely shredded
• whole red or green chilli (optional)
• 3 cloves garlic, chopped
• 3 shallots, finely chopped
• 3/4 cup chicken stock
• 2 teaspoons cornflour
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil, extra
1. Cut calamari hoods in half lengthways. Open hoods out then, using a small, sharp knife, score in a crisscross pattern over each piece. Cut calamari into good sized pieces. Rub sesame oil into the ling and cut into large pieces.
2. Heat oil in a large pan add ginger, lemon rind, and chilli. Cook for 1-2 minutes, remove and set aside. Add garlic, extra ginger and shallots to pan and cook for 2-3 minutes, add stock, stir to combine.
3. Stir in blended cornflour, soy sauce and sesame oil. Bring slowly to the boil, then reduce to a simmer. Add the calamar and fish, cook for 8-10 minutes. Spoon into serving bowls and top with the ginger, lemon and chilli.
The fish and calamari teamed with ginger and lemon shreds make this easy-to-cook hotpot delicious. This type of dish is traditionally cooked in a Chinese sand pot, an inexpensive and versatile cooking vessel made of clay and available from Asian grocers. On the cook top, you can use a heavy-based saucepan.
Gluten Free: yes
Added Sugar: No
Lactose Free: yes