Fish Fondue with Rice

Ingredients

• 600 g mixed fish fillet
• 1 Lime
• 2 bunches spring onions
• 250 g baby corn (canned)
• 1 can bamboo shoots
• 3 red chilies
• ~3 cm ginger
• 2 Garlic cloves
• 1 stalk lemongrass
• 3 coriander sprigs
• 800 ml fish stock (canned)
• 5 tbsp fish sauce
• chili sauce (from Asian store)
• 250 g fragrant rice

Instructions

1. 1.

   Wash the rice well, place in a pot, cover with water about 1.5 cm, bring to a boil covered, reduce heat and let it simmer on very low heat for 15 minutes.

2. 2.

   Wash the fish, pat dry, cut into cubes. Halve the lime, squeeze half, slice the other half. Marinate the fish with 2 tbsp lime juice, salt and pepper. Wash spring onions, halve lengthwise, cut into 5 cm strips. Drain baby corn, halve. Drain bamboo shoots, slice thinly.

3. 3.

   Peel chilies, remove seeds. Peel ginger and garlic, slice. Finely chop lemongrass. In a fondue pot bring fish stock and 200 ml water to a boil, add chilies, garlic, ginger, lemongrass, lime slices, coriander and fish sauce. At the table cook fish fillets with vegetables in the broth using a fondue skimmer, serve with chili sauce and fragrant rice.