Mongolian hot pot with coriander dip

Ingredients for 6 servings:

• 900 g fish fillet(s), preferably salmon fillet
• 12 scampi or 18 smaller shrimps
• 3 stalk(s) leeks
• 1 bunch of spring onions
• 250 g mushrooms, brown or oyster mushrooms
• 250 g Chinese cabbage
• 200 g sugar snap peas
• 2 liters of chicken broth
• 1 bunch of coriander leaves
• 15 tbsp oil (peanut oil)
• 30 tbsp sauce, Asian (teriyaki sauce)
• 6 tbsp lemon juice
• 12 garlic cloves
• pepper
• 100 g noodles, Chinese rice noodles or egg noodles

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Cut the fish fillet into approximately 3 x 3 cm cubes, drizzle with a little lemon juice, and let it marinate in a bowl covered with foil. Place the scampi in a bowl. Cut the cleaned leeks diagonally into approximately 3-4 cm pieces and also fill a bowl. Cut the spring onions, including as much of the green part as possible, diagonally into approximately 3 cm strips and place in a small bowl. Quarter the mushrooms and serve them separately. Cut the Chinese cabbage into strips and arrange on a platter with the threaded and diagonally halved snow peas. Place the noodles in a bowl. Cilantro dip: Finely chop the cilantro, make a marinade from peanut oil, teriyaki sauce, lemon juice, garlic, and pepper, stir in the cilantro leaves, and let it marinate for at least 2-3 hours, preferably overnight; also divide between 6 bowls. Mongolian hot pot procedure (available at Asian or any good kitchen store): Fill the hot pot with chicken broth and heat to a boil. Each person receives an empty bowl, a bowl of coriander dip, and two sieves (available at Asian stores). Add a handful of each vegetable to the hot broth. Each person fills their sieve with pieces of fish or scampi, dips them in the broth, and lets them cook. Then, empty the contents of the sieve into the empty bowls; then, use the sieve to scoop out cooked vegetables and add them to the fish. Pick up this mixture with chopsticks and dip them, one at a time, into the coriander sauce. At the end of the meal, add the noodles to the broth. Let them simmer gently for about 10 minutes, and then serve a wonderfully flavorful noodle soup! Possible alternative ingredients: soy sprouts, bamboo shoots, beef fillet, chicken breast fillet.