Hot pot or steamboat is also known as the chinese fondue. You can read more about Hot Pots on this world foodie guide blog.
A good Hot Pot has good stock. Since I did not have time to boil chicken or pork bones, I used whole garlic, sliced ginger, Chicken Base and water for my stock.
Black Cod tastes delicious in Hot Pot. The trick is to seal the flavor of the fish by pan frying the marinated fillet of fish before cooking in the Hot Pot. Carrots, golden mushrooms and bean threads can be used to accompany the fish.
tip: marinate fish with salt and 1 tbsp wine for 15 minutes. Coat the fish with thin layer of cornstarch before pan frying.
Another variation to this hotpot using the same type of stock, is whole shitake mushrooms, tofu and pre-made tempura.