Chinese Seafood Fondue

Chinese Seafood Fondue

  • Preparation 10 min
  • Cooking 20 min
  • Servings 4
  • Freezes Yes
  • Nut-free
  • Lactose-free
  • Dairy-free



  • Broth

    • 4 cups (1 litre) low-sodium chicken broth
    • 1 can (10 oz/284 ml) concentrated chicken broth
    • 1 tbsp (15 ml) low-sodium soy sauce
    • 2 green onions, cut into pieces
    • 2 garlic cloves, crushed
    • 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled and halved
    • 1/8 tsp ground white pepper (see note)
  • For dipping, your choice of

    • ½ lb (225 g) skinless salmon fillet, cubed
    • ½ lb (225 g) frozen medium shrimp (20-40), shelled and deveined, thawed and patted dry
    • ¼ lb (115 g) scallops (20-40), fresh or frozen, patted dry
    • ½ lb (225 g) whole white mushrooms or shiitake mushrooms, stems removed
    • ½ lb (225 g) baby bok choy, quartered lengthwise
    • ½ lb (225 g) frozen wontons, thawed


Note from Ricardo

White pepper goes very well with fish and seafood because it is subtler than black pepper. If you do not have any on hand, season lightly with black pepper instead.

Use a fondue spoon to help fish the wontons and other small items out of the broth.

Personal Note

To help you with this recipe

RICARDO Electric Fondue Set

RICARDO Electric Fondue Set

119.99 $

Thanks to pre-programmed settings, this RICARDO electric fondue set offers precise temperature control of broths, cheese fondues and chocolate fondues throughout the meal. The set includes eight differently coloured forks and an elegant, contemporary-styled chrome stand.

Shop now