Bubbling Asian Fondue
Notes: If cooking vegetables up to 1 day ahead, cover and chill. Let vegetables warm to room temperature before serving.
Prep and cook time: about 1 hour
Yield: Makes 4 to 6 servings
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Amount per serving
- Calories: 235
- Calories from fat: 7.7%
- Protein: 32g
- Fat: 2g
- Saturated fat: 0.3g
- Carbohydrate: 21g
- Fiber: 1.5g
- Sodium: 212mg
- Cholesterol: 72mg
- 4 to 6 cups bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)
- 1/2 pound boned, skinned firm-flesh fish such as halibut
- 1/2 pound sea scallops
- 1/2 pound shrimp (31 to 40 per lb.), shelled and deveined
- Asian broth
- Sauces (choose 3 or 4)
- -Chutney yogurt
- -Cilantro mustard
- -Wasabi cream
- 2 to 3 cups cooked rice
- 1. In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again.
- 2. Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.
- 3. In a 3-quart metal chafing dish or pan over high heat, bring all Asian broth to a boil. If using a 2-quart fondue pan, fill halfway with boiling broth (keep remaining broth hot; cover, and set over lowest heat on a range).
- 4. Set container on an alcohol or canned solid-fuel flame or an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.
- 5. Spear foods, 1 piece at a time, with fondue forks or thin skewers (metal or wood) and immerse in broth. Cook vegetables until they are hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into sauces and eat. As liquid evaporates in pan, add more boiling broth, using all.
- 6. After vegetables and seafood are consumed, ladle remaining broth into bowls and add rice to each portion. Eat with spoons.
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