Fung Tu Hot Pot

Make a one-pot feast for Chinese New Year
30 Ratings
100% would make again
Fung Tu Hot Pot
Photo: Dave Katz/Tasting Table 

Jonathan Wu puts a creative spin on Chinese-American food at his restaurant in the Lower East Side in New York City. However, this particular dish is something that hits close to home, considering that Wu's own mother made it for him growing up. He now serves it to his friends and family for Chinese New Year at his home in Greenpoint.

To learn more, read "Hot Pot Time Machine."

Fung Tu Hot Pot

Recipe adapted from Jonathan Wu, Fung Tu, New York, NY

Yield: 6 to 8 servings

Prep Time: 3 hours, plus curing and steeping time

Cook Time: 2 hours and 20 minutes

Total Time: 5 hours and 20 minutes, plus curing and steeping time


For the Fermented Bean Curd Cured Black Sea Bass:
Two 1½ pound black sea bass, cleaned and filleted, bones and heads reserved

4 tablespoons fermented bean curd, puréed smooth

For the Gochujang Cured Spanish Mackerel:

2 whole medium Spanish mackerel (about 2½ pounds), cleaned and filleted, bones and heads reserved

4 tablespoons gochujang

For the Shrimp Balls:

15 dried shiitake mushrooms

1 cup white soy sauce

One 2-inch piece ginger, sliced into rounds

½ teaspoon Sichuan peppercorns

6 scallions, white parts only

6 garlic cloves

4 whole star anise


2 pounds peeled, deveined shrimp, patted dry, shells reserved

5 tablespoons melted lard

2 tablespoons sherry

2 tablespoons white soy sauce

1½ teaspoons minced garlic

1½ teaspoons finely grated ginger

1 teaspoon potato starch

½ teaspoon sesame oil

½ teaspoon black vinegar

½ cup egg whites (3 large eggs)

For the Garlic Chive Omelet:

6 large eggs

2 tablespoon water

¼ teaspoon sesame oil

¼ teaspoon kosher salt

1½ teaspoons canola oil

¼ cup finely chopped garlic chives or scallions, green and pale green parts only

For the Hot Pot:

Three 4-inch pieces (½ ounce) kombu

1½ cups dried bonito flakes

2 pounds sea scallops—rinsed, muscles removed and reserved and each sliced horizontally into 3 thin rounds

One 2-inch piece ginger, sliced into rounds

6 scallions, white parts only

6 garlic cloves

2 tablespoons white soy sauce

Black sea bass

Spanish mackerel

Shrimp balls

Garlic chive omelet

2 bunches (about 6 cups packed) watercress, trimmed

6 ounces glass noodles, soaked and drained

Soy sauce, for serving

Black vinegar, for serving

Chile oil, for serving

Sesame oil, for serving


1. Make the fermented bean curd cured black sea bass: Place the fish filets on a clean surface and spread the fermented bean curd onto both sides. Cover in plastic wrap and refrigerate overnight. Wipe off the fermented bean curd and slice the fish into ¼-inch strips.

2. Make the gochujang cured Spanish mackerel: Place the fish filets on a clean surface and spread the gochujang onto both sides. Cover in plastic wrap and refrigerate overnight. Wipe off the gochujang and slice the fish into ¼-inch strips.

3. Make the shrimp balls: In a large bowl, cover the shiitake mushrooms with 12 cups of boiling water. Allow to steep for 30 minutes. Strain the broth into a large pot and save the mushrooms for another use. Add to the mushroom broth white soy sauce, ginger, Sichuan peppercorns, scallions, garlic and star anise and bring to a boil. Reduce to a simmer and cook for 20 minutes. Strain, reserving the liquid.

4. Meanwhile, in a food processor, pulse the shrimp, lard, sherry, white soy sauce, garlic, ginger, potato starch, sesame oil, black vinegar and egg whites until the shrimp mixture is well combined and very smooth. Transfer to a large bowl.

5. Using wet hands, form into 1-ounce balls and place onto a parchment-lined baking sheet. Makes 32 balls.

6. Heat the broth over medium heat. Cook the shrimp balls in the broth, working in batches if needed, for 4 to 5 minutes or until they begin to float. Remove the pot from heat and allow the shrimp balls to cool in the broth.

7. Make the garlic chive omelet: In a medium bowl, whisk together the eggs, water and sesame oil. Season with salt.

8. Using a pastry brush, coat the bottom and sides of a 10-inch nonstick skillet with the canola oil and place over medium-low heat. When the pan is slightly hot, add the egg mixture, then cover and cook for 6 to 8 minutes or until the bottom has set but the top is still slightly loose. Top the eggs with the chives, then cover and continue to cook until cooked through and fluffy, 4 to 6 more minutes. Slide the omelet onto a clean work surface; let cool. Slice the omelet into ½-inch-by-1-inch pieces.

9. Make the hot pot: Place the kombu in a large pot with 12 cups water over medium heat and bring to a simmer. Remove from the heat and steep for 20 minutes. Remove and discard the kombu. Add the bonito flakes and simmer over medium heat for 30 minutes. Using a large fine-mesh sieve or slotted spoon, remove and discard the bonito flakes. Add the reserved fish bones, shrimp shells, scallop side muscles, ginger, scallion and garlic, and simmer for 1 hour. Strain and discard the solids; season with the white soy sauce. Combine the broth with the shrimp balls and their cooking liquid.

10. To serve, lay out the scallops, sea bass, mackerel, shrimp balls and omelet. Bring the broth to a simmer and add the watercress and noodles. Dip items into the hot broth and serve with soy sauce, black vinegar, chile oil and sesame oil.

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