Asian Fondue

Name: Asian Fondue
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: Asian, Asian Mushrooms
Ingredients: 10 g dried shiitake mushrooms; 50 g glass noodles; 2 bunches spring onions; 220 ml light soy sauce; 50 ml rice vinegar (or mild wine vinegar); 1 splash toasted sesame oil; 15 g ginger (1 piece); 1 small garlic clove; 1 small red chili pepper; 300 g broccoli; 300 g slim carrots (3 slim carrots); 1 bunch cilantro; 125 ml ready‑made Asian plum sauce; 600 g veal fillet; 300 g firm fish fillet (e.g., cod, lingcod, tuna); 12 large shrimp (prepped for cooking); 2.5 l poultry broth

Prep: 30min

| Servings: 6 | Cook: 20min

The Asian fondue with meat, fish, shrimp, vegetables and dips tastes delightful and is remarkably low in fat.

Ingredients

10 g dried shiitake mushrooms
50 g glass noodles
2 bunches spring onions
220 ml light soy sauce
50 ml rice vinegar (or mild wine vinegar)
1 splash toasted sesame oil
15 g ginger (1 piece)
1 small garlic clove
1 small red chili pepper
300 g broccoli
300 g slim carrots (3 slim carrots)
1 bunch cilantro
125 ml ready‑made Asian plum sauce
600 g veal fillet
300 g firm fish fillet (e.g., cod, lingcod, tuna)
12 large shrimp (prepped for cooking)
2.5 l poultry broth

Instructions

1.
Soak the mushrooms in a small bowl of water. Rinse the glass noodles in another bowl with warm water and soak them according to package instructions.
2.
Clean and wash the spring onions. Mix 150 ml soy sauce with vinegar and sesame oil. Finely chop about 3 cm of a spring onion, mix it into the sauce, and place in a small bowl.
3.
Peel and grate the ginger finely. Peel and finely chop the garlic. Wash, halve, deseed, rinse if desired, and finely chop the chili pepper. Combine ginger, garlic, chili, remaining soy sauce, and 2 tbsp water in another bowl.
4.
Clean, wash, and cut broccoli into small florets. Wash, clean, peel, and slice carrots thinly across. Cut remaining spring onions into 3 cm pieces.
5.
Wash cilantro, shake dry, pluck leaves, and put them in a bowl. Transfer plum sauce to a container.
6.
Rinse veal fillet, pat dry, and cut into thin slices. Rinse fish fillet, pat dry, and cut into pencil‑thick strips.
7.
Make shallow cuts along the back of each shrimp with a sharp knife, remove black digestive tracts, rinse, and pat dry.
8.
Drain soaked mushrooms, pat dry, trim hard stems with kitchen scissors. Drain noodles in a sieve, cut them smaller with scissors. Arrange vegetables, meat, fish, shrimp, mushrooms, and glass noodles decoratively on a large platter.
9.
Bring poultry broth to a boil in a pot. Fill a fondue pot about halfway and place it on a hotplate. Keep the broth gently simmering throughout the meal; add more broth as needed.