Otak-otak Hong Kong Hotpot

A comforting Chinese-style hotpot featuring Hong Kong fish dumplings simmered in a fragrant chicken broth with fresh vegetables, mushrooms, and noodles—easy to make, cozy, and perfect for sharing.

Ingredients

For the Broth

• 1 liter chicken stock

• 4 cloves garlic, lightly crushed

• 6 slices of ginger

• 2 stalks spring onion, cut into large pieces

• 1 tbsp light soy sauce

• 1 tsp sesame oil

• ½ tsp white pepper

• Salt to taste

  
  

Main Ingredients

• 10–12 pieces Seafoodking Otak-Otak Hong Kong

• 150 g napa cabbage, chopped

• 100 g bok choy

• 100 g enoki mushrooms

• 100 g shiitake mushrooms / button mushrooms, sliced

• 1 medium carrot, thinly sliced

• 150 g tofu, cubed

• 1 portion fresh egg noodles / vermicelli (optional)

  
  

Optional Dipping Sauce

• 2 tbsp light soy sauce

• 1 tbsp chili oil

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp chopped spring onion

  
  

Method

1. Prepare the Broth

In a pot, combine chicken stock, garlic, ginger, and spring onion. Bring to a gentle boil.

2. Season the Broth

Add soy sauce, sesame oil, white pepper, and salt. Simmer for 10 minutes to infuse the broth.

3. Add Main Ingredients

Add tofu, carrots, mushrooms, and napa cabbage. Cook for 3–4 minutes until slightly tender.

4. Add Otak-Otak Hong Kong

Gently place the fish dumplings into the broth. Simmer for 4–5 minutes until heated through.

5. Finish with Greens

Add bok choy and noodles. Cook for another 1–2 minutes.

6. Serve

Transfer to a serving hotpot or large bowl. Serve hot with dipping sauce on the side.