Seafood Hot Pot

Seafood Hot Pot

When you can’t think about holiday cooking any longer (turkey, roast beef, glazed ham, sweet potatoes, green beans, blah blah blah), this recipe for Seafood Hot Pot will take you to another dimension altogether!

This dish, originally from Half Baked Harvest, will delight!  It’s a combination of clams, mussels, shrimp and fish, in a lovely sauce flavored with lemongrass, garlic, fish sauce and Thai sweet chili sauce.

It’s quick, it’s flavorful and it is easy!

Seafood Hot Pot

Just don’t forget the herb bread…you’ll need it for mopping up this insane sauce!!

Seafood Hot Pot

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Seafood Hot Pot

Makes: 4 servings

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes


Herb Toast:

  • 6 tbsp salted butter, at room temperature (see Chef’s Note)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh cilantro
  • 6-8 baguette slices, 1-inch thick


  • 4 tbsp salted butter 
  • 1/4 cup coconut oil
  • 8 clams, scrubbed
  • 8 mussels, scrubbed and debearded
  • 8 jumbo shrimp, shells removed and deveined
  • 1 pound Mahimahi, Salmon or Halibut, cut into 2-inch chunks
  • 6 garlic cloves, minced or grated
  • 1 stalk lemongrass, tender white inner core only, minced
  • 2 tbsp fish sauce
  • 1/4 cup sweet Thai chili sauce
  • Juice of 1 lemon
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro


Make the Toast: 

Preheat the oven to 350°F.  In a small bowl, mix together the butter and herbs.  Arrange the bread on a baking sheet.  Spread the butter evenly over each slice.  Bake for 10 to 15 minutes, or until the bread is toasted and golden brown.

Make the Fish:

In a large skillet, melt the butter and coconut oil over medium heat.  Add the clams, mussels, shrimp, and mahimahi and cook, stirring occasionally, until the shrimp are opaque and the clams and mussels have opened, 8 to 10 minutes.  Discard any clams or mussels that have not opened after 10 minutes.  Add the garlic and lemongrass and toss to combine.  Cook for about 1 minute, or until the garlic is fragrant.

Stir in the fish sauce and Thai chili sauce and cook until warmed through.  Remove the skillet from the heat and add the lime juice, basil, and cilantro.  

Serve warm, with the toast alongside for mopping up the sauce.

Chef’s Note: 

If you don’t have salted butter, it’s fine to use unsalted…just add 1/2 teaspoon where the butter is needed.

Recipe from Half Baked Harvest


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