Ingredients
8-12 whole raw tiger or king prawns, peeled and deveined, with tails
2 skinless salmon or tuna fillets, about 5 oz each
6 sachets instant miso soup mixed with ½ cup water or the same quantity of fish, chicken or vegetable stock
Handful of coriander leaves
2-3 spring onions, sliced small bunch watercress, rocket or young mizuna greens
2 oz enoki mushrooms
7 oz fine egg noodles
8-12 lemon grass stalks or wooden skewers
Soy sauce and wasabi paste or horseradish sauce, to serve

For the marinade
Rind and juice of 2 limes
2 tbsp soy sauce
2 garlic cloves, finely chopped
1 tbsp clear honey
1 red chili, seeded and chopped

Directions
1. Mix all the marinade ingredients together and add to the bowl of seafood. Toss gently to coat, then cover and leave the seafood to marinate in the refrigerator for a minimum of 10 minutes, or 2 hours if possible.
2. Pour the stock into a pan, add the coriander and spring onions and bring to the boil. Transfer to a fondue pot and place on a burner at the table or pour the stock into a firepot at the table and keep hot.
3. Arrange the salad leaves and mushrooms on serving plates, and put the soy sauce and wasabi or horseradish into small bowls. Add the noodles to the stock at the table and leave to cook.
4. Invite each diner to spear a cube of fish or a prawn on to a lemon grass stalk or skewer with a salad leaf and a mushroom.
5. Dipped into the soy sauce and wasabi or horseradish. When the fish and vegetables are all eaten, divide the remaining stock and noodles among soup bowls to eat.