What Fish Works Best for Hot Pot? A Guide to Picking the Perfect Seafood

For those new to the wonders of hot pot, it’s a fabulous communal dining experience where diners cook meat, seafood, veggies, and noodles right at the table in a shared simmering broth. The variety of ingredients you can include is endless but the seafood choices can be overwhelming. What fish works best?

In this article I’ll go over my picks for the top fish fillets and shellfish to use in your hot pot, including

• Benefits of seafood in hot pot
• The best fish fillets for hot pot
• Best shellfish hot pot ingredients
• Other seafood hot pot ideas
• Pro tips for preparing and cooking
• Delicious seasoning and dipping sauce ideas

After reading this you’ll be ready to create a show-stopping hot pot loaded with the most delectable fruits of the sea!

Why Add Seafood to Hot Pot

Before jumping into specifics, let’s look at why seafood is fantastic in hot pot:

• Adds protein – fish and shellfish pack a protein punch to balance veggies and carbs.

• Quick, easy cooking – thin fillets and shellfish cook fast in simmering broth.

• Variety of textures – from flaky and tender to bouncy.

• Delicate, mild flavors – lets seafood shine without heavy seasonings.

• Impressive presentation – whole fish and shellfish look stunning.

• Nutrient richness – provides healthy fats, minerals like iodine and selenium.

Seafood is clearly a winning choice to incorporate into your hot pot. Now let’s look at the best options.

The Best Fish Fillets for Hot Pot

For hot pot, you want fish fillets that cook quickly and hold their shape well in a simmering broth. Here are my top picks:

Tilapia

• Firm, flaky white fish that stays intact
• Mild flavor complements broth and sauces
• Budget-friendly option

Cod

• Delicate, moist flakes
• Slightly thicker fillet stays juicy
• Mild, sweet flavor

Flounder

• Thin, delicate fillets
• Cooks fast and evenly
• Fine, flaky texture

Rainbow Trout

• Withstands broth simmering without falling apart
• Richer flavor from healthy fish oils

Salmon

• Fattier fish that flakes nicely when cooked
• Pairs well with aromatic broths
• Adds omega-3s and bright color

For easy cooking, choose fillets about 1/4 to 1/2 inch thick – any thicker and they may undercook in the center before edges are done. Cut larger fillets into bite-sized pieces to cook evenly.

Best Shellfish for Hot Pot

Beyond fish fillets, hot pot is a great chance to add succulent shellfish. Some top options are:

Shrimp

• Fast cooking, tons of flavor
• Easy to peel after quick hot pot simmer
• Tail-on looks impressive

Scallops

• Sweet, delicate flavor
• Luxurious texture when just cooked through

Clams & Mussels

• Briny flavor boosts broth
• Shells open when perfectly cooked

Squid

• Slice bodies into rings to cook quickly
• Rich, slightly chewy texture

Crab Legs

• Sweet, tender crabmeat released from shells
• Impressive whole legs for presentations

Lobster Tails

• Luxurious, decadent treat
• Cooks quickly, stays tender in broth

Cut shellfish into bite-size pieces to make eating easy. For dramatic effect, cook whole shrimp or keep clams and mussels in the shell.

Other Seafood Hot Pot Ingredient Ideas

Beyond fillets and shellfish, consider adding:

• Oysters – add at the very end for just cooked through
• Octopus – sliced tentacles cook quickly
• Fish balls – pre-made, bite-sized fish/shrimp paste balls
• Fish cakes – add strips or slices along with other ingredients
• Canned fish – inexpensive options like tuna, sardines, salmon

Mix and match for an assortment of irresistible textures and flavors from the sea!

Pro Tips for Prepping and Cooking Seafood Hot Pot

To make the most of your hot pot seafood ingredients, keep these tips in mind:

• Pat fish and shellfish dry before cooking so broth doesn’t get diluted

• Cut fillets into 1-2 inch pieces so they cook quickly and evenly

• Place cooked seafood into containers to keep separated from uncooked

• Add delicate seafood like shrimp at the very end so it doesn’t overcook

• Cool broth before adding oils and seasoning so flavors fully infuse

• Let shell-on shellfish, fish fillets, and dense fish cakes simmer 2-4 minutes

• For just cooked oysters, octopus, and thin sliced squid, 30 secs to 1 min

• Once removed from broth, drizzle seafood with dipping sauces for extra flavor

Follow these tips and your hot pot seafood will be cooked to tender, moist perfection!

Seasoning Ideas and Dipping Sauces

One final hot pot essential is flavored dipping sauces. For seafood, I love:

• Ponzu: Soy sauce, lime juice, rice vinegar, ginger and garlic

• Ginger Scallion: Mixed into soy sauce and rice vinegar

• Spicy Sesame: Chili oil, sesame oil, soy sauce, garlic, ginger

• Sweet Chili: Rice vinegar, garlic, thai chilies, sugar

• Cilantro Lime: Fresh cilantro and lime juice pureed into seasoned rice vinegar

• Soy Ginger: Soy sauce, sesame oil, ginger, and honey

Mix up a few sauces so each diner can flavor their own ingredients!

For the broth itself, classic Chinese hot pot broth is often mild so flavors like sesame oil, garlic, cilantro and green onions can be stirred in. But opting for an Asian-inspired seafood broth is delicious too. I love lemongrass, shrimp shells, lime, garlic, and chili flakes simmered into the broth for extra flavor.

Quick Recap

Hot pot is the perfect chance to enjoy an array of delectable seafood. Just remember to choose quick-cooking fish fillets and shellfish, prep them into small pieces, and add them at the right times to avoid overcooking. Keep an array of dipping sauces on hand to allow everyone to flavor their own ingredints.