Asian Fondue with Fish and Poultry
Asian fondue with fish and poultry is a recipe featuring fresh ingredients from the main course category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 double chicken breast fillet
- 1 tbsp light soy sauce
- 1 tbsp soy sauce
- 1 Carrot
- 1 chili pepper
- 2 Spring Onions
- 250 g raw shrimp (peeled)
- 400 g halibut
- limes (juice included)
- 2 tsp oil
- 2 cups poultry stock
- 2 small chili peppers
- 200 ml rice wine
- 200 ml unsweetened coconut milk (canned)
- cilantro
- Salt
- 8 wonton wrappers (with meat or fish filling)
- Salt
- Mango
- parsley
- 100 g tofu (plain)
- 4 tsp wasabi paste
- soy sauce
- 100 g soy sprouts
- 1 bunch spring onions
- chili sauce
Instructions
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1.
Cut the chicken breast fillet into small pieces. Mix soy sauce and sesame oil and rub the meat thoroughly with it. Peel the carrot and cut into fine strips. Slice the chili pepper, remove seeds, rinse the shell and finely chop. Clean the spring onions, rinse and finely chop. Mix the carrot, chili pepper and spring onions with the chicken and cover for 1 hour in the fridge.
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2.
Rinse the shrimp and pat dry. Cut the fish fillet into fine pieces. Drizzle the shrimp and fish with lime juice and oil. Mix and set aside covered.
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3.
Add poultry stock to a pot. Slice the chili peppers, remove seeds, rinse and finely chop. Add to the stock and simmer for 5 minutes.
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4.
Add rice wine and coconut milk and bring to a boil once. Rinse cilantro, shake dry and finely chop the leaves. Add to the stock and season with salt.
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5.
Cook wontons in salted water according to package instructions. Peel mango and slice. Arrange drained wontons on mango slices garnished with parsley.
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6.
Cube tofu. Arrange wasabi paste and soy sauce together. Rinse soy sprouts. Clean, wash and finely chop spring onions. Set aside extra.
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7.
Bring the stock to a boil in a pot, then transfer to a fondue pot and place over a burner. Cook the prepared ingredients (chicken breast, fish, tofu, sprouts and spring onions) with special sieves (Asian store) in the stock. Season with wasabi, soy sauce and chili sauce, add extra wontons. Provide chopsticks for serving.
