Steamboat by Kylie Kwong

Main Ingredients

• 700 g (1 lb 6 oz) small whole squid
• 300 g (10 oz) organic pork fillet, finely sliced on the diagonal
• 300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
• 300 g (10 oz) organic beef fillet, finely sliced on the diagonal
• 400 g (13 oz) white fish fillets, finely sliced on the diagonal
• 12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

Squid marinade

• 2 large red chillies, halved lengthways, deseeded and roughly sliced
• 1 teaspoon sea salt
• 11/2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 2 tablespoons ginger julienne
• 1 tablespoon lime juice

Garlic and ginger paste

• 10 garlic cloves, crushed
• 1/2 cup roughly chopped ginger
• 1 teaspoon sea salt

Pork marinade

• 2 tablespoons Hoisin sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon Chinese black vinegar
• dash of sesame oil

Chicken marinade

• 1 tablespoon oyster sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon light soy sauce
• dash of sesame oil

Beef marinade

• 2 tablespoons Chinese BBQ sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon pepper and salt
• dash of sesame oil

Fish marinade

• 2 tablespoons finely sliced coriander stalks and roots
• 1 tablespoon peanut oil
• 2 teaspoons sea salt
• 1 teaspoon white sugar

Prawn marinade

• 1 tablespoon finely diced lemongrass
• 1/4 cup finely sliced spring onions (scallions)
• 1 1/2 tablespoons ginger julienne
• 1 tablespoon Shao Hsing wine
• 1 teaspoon sea salt
• dash of sesame oil
• 1 fresh bamboo shoot — about 750 g (11/2 lb)
• 18 live mussels — about 350 g (11 oz) in total
• 12 live sea scallops
• 1 bunch choy sum
• 1 bunch green asparagus
• 1 Chinese white cabbage
• 2 cups bean sprouts
• 1/3 bunch mint
• 1/3 bunch sweet Thai basil
• 1/3 bunch coriander
• 1/3 bunch Vietnamese mint
• 300 g (10 oz) fresh Hokkien noodles
• 2 salted duck eggs
• 3/4 cup fresh black cloud ear fungus
• 75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
• 6 Chinese mushrooms

Stock

• 3 litres (3 quarts) water
• 4 spring onions (scallions), trimmed and cut in half crossways
• 10 garlic cloves, crushed
• 20 slices ginger
• 60 g (2 oz) galangal, peeled and sliced
• 3 lemongrass stalks, bruised
• 2 tablespoons sea salt

Dipping sauces

• combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
• combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
• combine equal quantities of finely sliced salted radish and pickled mustard greens
• combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil

Condiments

• light soy sauce
• fish sauce
• Chinese mixed pickles
• finely sliced large red chillies
• lemon wedges
• Pepper and salt