This spicy seafood hotpot is a rich and flavorful dish that combines shrimp, clams, fish, and squid in a bold, spicy broth. Infused with the warmth of red curry paste and coconut milk, it’s the perfect comfort food for a chilly evening. Served with steamed rice, this hotpot is a delicious and satisfying meal that brings a burst of heat and savory goodness to the table.
Why You’ll Love This Recipe
- Bold and flavorful broth – The spicy, tangy broth packs a punch with red curry paste, fish sauce, and coconut milk.
- Variety of seafood – A delightful combination of shrimp, fish, clams, and optional squid rings makes for a rich, satisfying dish.
- Comforting and warming – Ideal for cozy meals, the spicy broth and seafood make this a hearty option.
- Quick and easy – Ready in under an hour, this hotpot is simple yet packed with complex flavors.
- Customizable heat – Adjust the spice levels with cayenne pepper and red chili for the perfect heat balance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Broth:
- Seafood or chicken broth
- Vegetable oil
- Onion, finely chopped
- Garlic, minced
- Fresh ginger, grated
- Red curry paste or chili paste
- Soy sauce
- Fish sauce
- Sugar
- Paprika
- Cayenne pepper (adjust to spice preference)
- Black pepper
- Diced tomatoes (14 oz can)
- Coconut milk
- Water
For the Seafood:
- Large shrimp, peeled and deveined (tails on)
- White fish fillet (cod, snapper, or halibut), cut into chunks
- Clams or mussels, cleaned
- Squid rings (optional)
For Garnish & Serving:
- Fresh cilantro, chopped
- Red chili, sliced (optional for extra heat)
- Lime wedges
- Steamed jasmine rice or sticky rice
Directions
Prepare the Broth:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until fragrant.
- Stir in the red curry paste, soy sauce, fish sauce, sugar, paprika, cayenne pepper, and black pepper. Cook for 1 minute to blend the flavors.
- Add the diced tomatoes, coconut milk, and seafood broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
Cook the Seafood:
- Add the clams or mussels first and cover the pot. Cook for 5 minutes, or until they open.
- Next, add the fish fillet, shrimp, and squid rings (if using). Simmer for another 5 minutes, or until the shrimp turns pink and the fish is cooked through.
Serve:
- Ladle the hotpot into bowls. Garnish with fresh cilantro, sliced red chili (for extra heat), and lime wedges.
- Serve with steamed jasmine rice or sticky rice on the side to soak up the flavorful broth.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: 480 kcal per serving
Variations
- Vegetarian version: Replace the seafood with tofu and add extra vegetables like mushrooms, bok choy, or bell peppers for a hearty vegetarian option.
- Different seafood: Use any combination of your favorite seafood, such as scallops, crab, or lobster.
- More heat: For extra spice, increase the cayenne pepper or add fresh chopped chilies to the broth.
- Mild version: Omit the cayenne and reduce the amount of red curry paste for a milder, more delicate flavor.
Storage and Reheating
- Refrigeration: Store leftover hotpot in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze the broth and seafood (without the rice) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a pot over medium heat, stirring occasionally, until warmed through. Serve with fresh rice if desired.
FAQs
Can I make the broth ahead of time?
Yes, you can prepare the broth a day ahead and store it in the refrigerator. Reheat it before adding the seafood.
Can I use frozen seafood?
Yes, frozen seafood works well in this recipe. Thaw it before adding it to the hotpot.
How spicy is this dish?
The spice level can be adjusted to your preference by modifying the cayenne pepper and red curry paste. Start with less if you’re sensitive to heat.
Can I use a different type of fish?
Yes, you can substitute the white fish with other fish varieties such as tilapia, bass, or flounder.
Can I add vegetables to the hotpot?
Yes, vegetables like bok choy, mushrooms, or carrots can be added along with the seafood for added texture and nutrition.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free, as it uses soy sauce alternatives such as tamari for a gluten-free version.
Can I use shrimp with the shells on?
Yes, shrimp with shells on can be used, but be sure to peel them before serving for ease of eating.
How do I know when the seafood is cooked?
Shrimp should turn pink, clams and mussels should open up, and fish should flake easily with a fork when fully cooked.
Can I make this in a slow cooker?
Yes, you can cook the broth and add the seafood at the end, allowing the slow cooker to heat through for about 30-40 minutes.
What kind of rice should I use?
Jasmine rice or sticky rice is recommended, as they both absorb the broth well and complement the flavors of the hotpot.
Conclusion
This spicy seafood hotpot with rice is a perfect combination of bold flavors, warming spices, and fresh seafood. Whether you enjoy it on a cold night or as a flavorful weeknight dinner, this dish offers a satisfying, hearty meal that will please any seafood lover. Adjust the heat to your preference, and pair it with fluffy rice for a truly comforting experience!
Print
Spicy Seafood Hotpot with Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A rich and flavorful seafood hotpot with shrimp, clams, and fish, simmered in a bold, spicy broth and served with fluffy rice. Perfect for those who love spicy, comforting seafood dishes!
Ingredients
For the Broth:
- 4 cups seafood or chicken broth
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons red curry paste or chili paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to spice preference)
- 1/2 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1/2 cup water
For the Seafood:
- 8 large shrimp, peeled and deveined (tails on)
- 1/2 lb white fish fillet (cod, snapper, or halibut), cut into chunks
- 12 clams or mussels, cleaned
- 1/2 cup squid rings (optional)
For Garnish & Serving:
- 1/4 cup fresh cilantro, chopped
- 1 red chili, sliced (optional for extra heat)
- 1 lime, cut into wedges
- Steamed jasmine rice or sticky rice
Instructions
Prepare the Broth:
- Heat oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
- Stir in red curry paste, soy sauce, fish sauce, sugar, paprika, cayenne, and black pepper. Cook for 1 minute.
- Add diced tomatoes, coconut milk, and seafood broth. Bring to a simmer and let cook for 10 minutes to develop flavors.
Cook the Seafood:
- Add clams or mussels first and cover for 5 minutes until they open.
- Add fish fillet, shrimp, and squid rings (if using). Simmer for another 5 minutes until shrimp turns pink and fish is cooked through.
Serve:
- Ladle hotpot into bowls, garnish with fresh cilantro and sliced red chili, and serve with lime wedges and steamed rice on the side.
Notes
- Adjust the amount of cayenne pepper for your preferred level of heat.
- Serve with extra lime wedges for added freshness.
- This hotpot can also be enjoyed with a side of crusty bread to soak up the delicious broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course, Comfort Food
- Method: Simmering
- Cuisine: Asian-Inspired, Seafood
