I love to cook and drink soups. Sometimes simple boiled soup with vegetables/meat/fish etc... and sometimes long-simmering soup. This steamboat is somewhat in between a boiled soup and simmering soup. First, you need to prepare some fish stock. I used some garoupa fish bones (really huge and fresh), which I got them free from a fishmonger when I bought some other fish from him :)
You will need ginger (I used about 6 or 7 slices) for the fish stock. Heat up the wok till smoking hot and add a little oil. Fry the ginger slices and fish bones (add a small pinch of salt) to brown the bones slightly. Add a dash of cooking wine --- very aromatic by now, stir fry a little, and add in the water. Transfer to soup pot and simmer the stock over medium-low heat for about an hour. To stretch your dollar further, sieve the fish soup to remove bones. Place the bones back to the soup pot and break it up a little with a ladle. Add water, bring it to boil and cook over medium heat for another 20 minutes to get the 2nd-round stock. While the flavour is not as rich as the 1st round, I still managed to get milky white fish stock from this 2nd-round stock. And since I am adding other ingredients, like the Chinese cabbage, sweet corn and pomfret to the steamboat, which will add to the sweetness of the soup, I used this 2nd-round stock for preparing the steamboat.
This is simple and healthy one-pot meal that can be easily prepared at home. Love this dish, especially on cold, rainy weather.