Cut the fish fillet into approx. 3 x 3 cm cubes, drizzle with a little lemon juice and leave to stand in a bowl covered with foil. Put the scampi in a bowl. Cut the cleaned leek sticks diagonally into 3-4 cm pieces and also fill a bowl. Cut the spring onions with as much green as possible into strips approx. 3 cm long and place in a bowl. Quarter the mushrooms, also serve separately. Cut the Chinese cabbage into strips and arrange on a plate with the snap peas, which have been threaded and halved. Put the pasta in a bowl.
Coriander Dip:
Finely chop the coriander, make a marinade out of peanut oil, teriyaki sauce, lemon juice, garlic and pepper, fold in the coriander leaves and let it steep for at least 2-3 hours, but better overnight; also divide into 6 bowls.
Process of the Mongolian hot pot (available in Asia or any better kitchen shop): The hot pot is filled with chicken broth and heated to the boil.
Each person receives an empty bowl as well as a bowl with coriander dip and 2 sieves (available in the Asian shop). A handful of each type of vegetable is added to the hot broth. Everyone puts pieces of fish or scampi into their sieve, dips them into the broth and lets them cook. Then the contents of the sieve are tipped into the empty bowl; Furthermore, vegetables cooked with the sieve are fished and added to the fish. This mixture is picked up with chopsticks and dipped in portions into the coriander sauce.
At the end of the meal, the noodles are added to the broth. Let them simmer gently for about 10 minutes and finish off with an ingeniously flavored noodle soup!
Possible alternative ingredients: bean sprouts, bamboo shoots, beef fillet, chicken breast fillet.
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