Grand Hot Pot Pacifica: A Cozy Seafood Hot Pot

Grand Hot Pot Pacifica is a Pacifica-inspired seafood hot pot built around a savory, gently spicy broth, fresh seafood, vegetables, tofu, and noodles. Cook everything at the table in small batches so each ingredient stays tender, then serve the broth and cooked food together; this home version is flexible rather than a copy of any restaurant’s exact menu.

Ingredients

8 cups (1.9 L) low-sodium chicken broth or seafood broth
2 cups (480 ml) water
2 tablespoons (30 ml) neutral oil
1 tablespoon (15 ml) toasted sesame oil
1 medium yellow onion, thinly sliced, about 1 cup (150 g)
4 garlic cloves, minced, about 1 tablespoon (15 g)
1 tablespoon (15 g) peeled, finely grated fresh ginger
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) oyster sauce
1 to 2 tablespoons (15–30 ml) chili crisp or chili oil, plus more to serve
1 teaspoon (2 g) Sichuan peppercorns, lightly crushed, optional
8 ounces (225 g) shiitake mushrooms, stems trimmed and caps sliced
8 ounces (225 g) napa cabbage, cut into 2-inch (5 cm) pieces
8 ounces (225 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
8 ounces (225 g) peeled, deveined raw shrimp
8 ounces (225 g) skinless cod or other firm white fish, cut into 1-inch (2.5 cm) pieces
8 ounces (225 g) thinly sliced beef suitable for hot pot
6 ounces (170 g) fresh udon noodles, or 4 ounces (115 g) dried rice noodles
2 scallions, thinly sliced, about ¼ cup (25 g)
¼ cup (10 g) fresh cilantro leaves, optional
1 lime, cut into wedges

Instructions

Prepare the ingredients. Keep seafood and beef refrigerated while you slice the vegetables, tofu, and aromatics. Arrange the shrimp, fish, and beef on separate plates or trays to prevent cross-contamination. Set out the noodles and garnishes. If using dried rice noodles, soak or cook them according to the package directions, then drain; do this while the broth heats.
Build the broth. In a large pot suitable for your tabletop burner, heat the neutral oil and sesame oil over medium heat. Add the onion and cook for 4 minutes, stirring, until softened. Stir in the garlic, ginger, and optional Sichuan peppercorns and cook for 30 seconds, just until fragrant; do not let the garlic brown.
Simmer the soup base. Pour in the broth and water, then stir in the soy sauce, oyster sauce, and 1 tablespoon (15 ml) chili crisp. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes. Taste and add more chili crisp if you want a hotter broth. Transfer the pot to a stable tabletop burner, following the burner’s directions, and keep the broth at a gentle simmer.
Cook vegetables and tofu. Add the mushrooms, napa cabbage, and tofu in manageable batches. Simmer until the cabbage softens and the mushrooms are tender, about 4 to 6 minutes. Use a clean slotted spoon to transfer portions to individual bowls; keep the broth simmering for the raw ingredients.
Cook the proteins in small batches. Add shrimp, fish, and beef separately so you can control doneness and avoid crowding the pot. Simmer shrimp until opaque and firm, fish until it flakes easily, and thin beef until cooked through. Check seafood with a food thermometer: USDA FSIS safe minimum for fish is 145°F (63°C); shrimp should also be cooked until pearly and opaque. Whole cuts of beef must reach 145°F (63°C) and rest for 3 minutes; for very thin slices, remove them promptly once cooked through and verify with a thermometer where practical. Never return cooked food to a plate that held raw protein.
Finish with noodles. Once the proteins are cooked and removed, add the udon to the simmering broth for 2 to 3 minutes, or follow its package timing. If using prepared rice noodles, add them only long enough to heat through. Ladle broth and noodles into bowls, then top with cooked ingredients, scallions, cilantro if using, and lime. Serve immediately with extra chili crisp.

Tips

Use a pot with a wide, heavy base on a steady, heat-safe surface. Keep the burner away from table edges, napkins, and children, and have a trivet ready for the hot pot.
For a shellfish-free version, replace shrimp with sliced chicken thigh or extra tofu. Cook poultry to 165°F (74°C), measured with a food thermometer; simmering time varies with piece size.
Oyster sauce adds sweet, savory depth. For a vegetarian substitute, use mushroom stir-fry sauce; it will make the broth earthier. Check labels if avoiding shellfish or wheat, as sauces vary.
Don’t put all the raw ingredients in at once. Crowding cools the broth and makes it difficult to control cooking, while thin beef can become tough if left simmering.

Serving Suggestions

Set out small bowls for broth, cooked ingredients, and dipping sauce, along with chopsticks or forks and a slotted spoon for retrieving food. A simple dipping sauce of 2 tablespoons (30 ml) soy sauce, 1 teaspoon (5 ml) sesame oil, and a little chili crisp pairs well without competing with the soup. Serve with steamed rice, or let the noodles be the main starch. Offer lime wedges and extra sliced scallions at the table.

Variations

For a milder broth, leave out the chili crisp and Sichuan peppercorns, and put chili oil on the table. To make it vegetarian, use vegetable broth, omit the seafood and beef, and add more tofu, mushrooms, napa cabbage, and leafy greens; choose a vegetarian oyster-sauce alternative. Thinly sliced pork or lamb can replace beef, but cook each addition in small batches and use an instant-read thermometer: whole cuts of pork or lamb should reach 145°F (63°C) followed by a 3-minute rest. Enoki mushrooms, bok choy, fish balls, or sliced lotus root also work; add each according to its texture and package instructions.

Storage and Reheating

For best quality, serve hot pot as soon as it is cooked. Refrigerate leftovers within 2 hours in shallow, covered containers, separating broth from solid ingredients if possible. Cooked hot pot keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. Reheat broth and solids on the stove until they reach 165°F (74°C), checking with a food thermometer; bring the broth to a simmer, but avoid prolonged boiling, which can break up fish and overcook seafood. Freeze broth without noodles for up to 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C). Discard food left at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).

Frequently Asked Questions

Can I make the broth ahead?
Yes. Make the broth through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat to 165°F (74°C) before adding fresh ingredients at the table.

What equipment do I need for hot pot?
A tabletop electric hot pot or a portable burner with a stable, heat-safe pot works. If you do not have a tabletop setup, cook ingredients in batches on the stove and serve the broth in a warmed pot; keep it hot and avoid leaving cooked food out.

Can I use frozen seafood?
Yes. Thaw it safely in the refrigerator overnight, drain well, and cook it in separate batches. Do not add frozen seafood directly to the pot, since it can lower the broth temperature and make doneness harder to judge.

Is this hot pot very spicy?
It has a mild-to-moderate heat when made with 1 tablespoon of chili crisp. Start with less or omit it, then let guests add chili oil to their own bowls.

Can I prepare the ingredients in advance?
Slice vegetables and tofu up to a day ahead and refrigerate them covered. Keep raw meat and seafood separate and chilled until cooking, and prepare noodles close to serving so they do not become sticky or too soft.

How do I keep the broth from becoming too salty?
Begin with low-sodium broth and measure the soy and oyster sauces. As the soup reduces, taste before adding more seasoning; top up with hot water or unsalted broth if it becomes too concentrated.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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