Thai Fish Fondue with Rice

Ingredients

• 6 red hot chilies
• 16 pickled corn cobs
• 1 stalk leek
• 1 piece ginger (about 6 cm long)
• 2 Garlic cloves
• 1 stalk lemongrass
• 0.5 bunch cilantro
• 1 tbsp Sesame oil
• 2 tbsp rice vinegar
• 120 ml Vegetable broth
• Salt
• ground pepper
• sugar (to taste)
• 600 g fish fillet (e.g., black cod, cod, halibut, rockfish, sea bass)
• 1.5 l fish stock

Instructions

1. 1.

   Wash the chilies and slit two of them lengthwise several times. Drain the corn well. Clean the leek, halve it, rinse under running water, and slice into thin strips. Peel the ginger and cut into thin slices. For the chili sauce, halve the remaining chilies, deseed if desired, and dice finely. Peel the garlic cloves and crush them. Clean the lemongrass, lightly pound flat, and finely chop. Wash the cilantro, shake dry, pluck leaves from stems, and finely chop as well. In a pan heat the oil and sauté the garlic until translucent. Add the chilies and lemongrass, cook briefly, then deglaze with vinegar and broth. Simmer over medium heat for about 5 minutes and season with salt, pepper, sugar, and cilantro. Transfer to small bowls and let cool slightly. Wash the fish, pat dry, and cut into bite-sized pieces. Bring the stock to a boil in a pot and pour it into the fondue pot. Place this on a warming stand to keep hot. Skewer the fish or vegetable pieces onto fondue forks and cook them in the hot broth. Serve with the chili sauce.