3 litres (3 quarts) chicken stock, plus more, if needed
1 tablespoon salt
2 tablespoons sugar
2 tablespoons fish sauce
1/2 Chinese cabbage (wong bok), washed and sliced into 1/2-inch pieces
1 bunch mustard greens, washed and sliced into 1/2-inch pieces
1 bunch chrysanthemum leaves (tan o), washed and torn into 4-inch pieces
1 pound raw tiger prawns, peeled and deveined
1 pound barramundi fillets, sliced into 1/4-inch slices
1 pound mussels
1 pound calamari
12 sea scallops, on the half-shell
8 ounces dried vermicelli noodles, cooked
4 bird's eye chillies, thinly sliced
1/2 cup light soy sauce for dipping
You'll need a portable gas stove for cooking at the table and a special steamboat hotpot or a large saucepan.
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