Sea Food Hot Pot

Delicious seafood hot pot is a traditional Khmer holiday dish that is frequently served during weddings, religious festivals, family reunions, the Khmer New Year, and for extra-special guests. For this soup, Khmer prepare fish balls and fried fish cakes from scratch at home, and they are both quite tasty.

Ingredients
1 lb (450 gram) of chicken neck bones
1/2 lb (225 gram) of lean pork meat
1 lb (450 gram) of pork neck bones
1 piece dried squid
1/2 daikon, approx 450 gram
1 yellow onion
2 cloves of garlic
8 cups of water
2 tablespoons of fish sauce
1 tablespoon of sugar
1 teaspoon of salt
1/4 teaspoon of black pepper
1 package frozen fish ball ( sold at most Asian markets)
1/4 lb (112 gram) of pork liver
1 pieces of fried fish cake, sliced thin (fresh or frozen sold at most Asian markets)
1 lb (450 gram) of large shrimp, peeled and de-veined
1/4 lb (112 gram) of fresh squid tubes. Cleaned, cut crisscross and then cut to bite

Making Khmer Sea Food Hot Pot instructions
Making the soup’s broth comes first.
Cook dried squid, daikon, whole onions, garlic, chicken bones, pork bones, and pork flesh in 8 cups of water for half an hour in a big saucepan. Avoid using a lid and be sure to pop any bubbles that appear on top of the soup stock for clear broth.

Only the pig flesh should be taken out of the soup stock when it is tender and kept aside. For a further half an hour, simmer the soup broth on low heat.
Next, discard all of the remaining ingredients in the soup stock (throws away all the bones, dried squid, daikon, onion and garlic).

Setting aside the clear soup stock after seasoning it with fish sauce, salt, sugar, and black pepper.
Cook 6 cups of water in another saucepan until it is bubbling before adding the frozen fish balls and cooking them for 5 to 10 minutes. I took the fish ball out of the broth and laid it aside.
Using the same saucepan, boil the liver for 3 to 5 minutes after waiting until the water is steaming hot once again. Avoid overcooking the liver. liver was removed from the boiling water, let to cool, then thinly sliced and placed aside.
Slice the fried fish cake very thinly, then set it aside.