Asian-Style Seafood Fondue with Dips

Ingredients

• 2 l fish stock
• 3 stalks lemongrass
• 2 chili peppers
• 4 shallots
• 3 fresh shiitake mushrooms
• 2 Spring Onions
• 1 piece galangal (5 cm)
• 1 piece ginger (5 cm)
• 3 lime leaves
• fish sauce (store-bought from Asian market)
• 800 g fish fillet (e.g., salmon, cod, as desired)
• 600 g squid
• 800 g shrimp (prepped for cooking)
• 100 g peanut butter (organic store)
• 2 tbsp sesame oil
• 1 tsp red curry paste (Asian market)
• 400 ml unsweetened coconut milk
• 2 tbsp palm sugar
• 1 tsp salt
• 2 tbsp rice vinegar
• 1 tbsp coriander
• 1 chili pepper
• 3 Garlic cloves
• 200 ml soy sauce
• 2 chili peppers
• 3 Garlic cloves
• 3 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 Spring onion
• 1 stalk fresh coriander
• 1 tsp black sesame seeds

Instructions

1. 1.

   Wash the lemongrass and cut into rings. Slice the chili peppers thinly, removing seeds if desired. Peel and dice the shallots. Clean and slice the mushrooms. Peel and slice the galangal and ginger. Trim and slice the spring onions. Bring the stock with 500 ml water to a boil in a pot, add lime leaves and all other ingredients, and simmer gently for about an hour. Taste carefully with fish sauce (very salty).

2. 2.

   Meanwhile cut the fish fillet and squid into bite-sized pieces and place them with the shrimp (possibly halved) in the refrigerator.

3. 3.

   For the peanut dip heat coconut milk and stir in peanut butter, oil, and red curry paste; let simmer gently for 1 minute. Add palm sugar, salt, and vinegar, then cook on low heat for about 15 minutes until thickened. Fold in coriander leaves and blend to a fine puree.

4. 4.

   For the chili-soy dip wash, seed, and crush chilies in a mortar. Peel garlic and mash into paste. Mix soy sauce with garlic and chilies.

5. 5.

   For the garlic-coriander sauce crush or finely slice chilies in a mortar. Peel and chop garlic. Wash spring onion and cut into thin rings. Combine chilies, garlic, fish sauce, and lime juice; stir in chopped coriander and spring onions. Sprinkle with sesame seeds.

6. 6.

   Pour the hot broth into a fondue pot and place on a burner. Arrange raw fish with the sauces ready to serve.