Asiafondue: fish & meat in coconut milk

Name: Asiafondue: fish & meat in coconut milk
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 piece(s) (about 30 g) Ginger; 1 red chilli pepper; 1 stick of lemongrass; 2 can(s) (400 ml each) unsweetened coconut milk; 1 heaped tablespoon vegetable broth; 500 g Fillet of beef; 500 g Chicken filet; 400 g Fish fillets (e.g. ling and loach); 16–18 raw shrimps (without head and shell; approx. 300 g); 7-10 Tbsp salt, pepper; 1⁄2 Potty Coriander; 7-10 Tbsp Asian chili sauce and soy sauce

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 piece(s) (about 30 g) Ginger
1 red chilli pepper
1 stick of lemongrass
2 can(s) (400 ml each) unsweetened coconut milk
1 heaped tablespoon vegetable broth
500 g Fillet of beef
500 g Chicken filet
400 g Fish fillets (e.g. ling and loach)
16–18 raw shrimps (without head and shell; approx. 300 g)
7-10 Tbsp salt, pepper
1⁄2 Potty Coriander
7-10 Tbsp Asian chili sauce and soy sauce

Directions

1
Peel the ginger. Clean the chilli pepper, cut lengthwise, remove seeds and wash. Chop both very finely. Remove the outer leaves from the lemon grass, cut the stalk in half lengthwise and crosswise.
2
Coconut milk, 1⁄2 Put l water, ginger, chilli, lemon grass and broth in a pot. Bring everything to the boil and simmer for about 10 minutes.
3
Wash the meat and fish and pat dry. Cut everything into slices. If necessary, cut shrimps lengthwise at the back and remove the dark gut. Rinse and pat dry. Arrange everything separately.
4
Season coconut stock with salt and pepper. Wash the coriander, dab dry and pluck the leaves. Stir into the broth. Pour into a fire or fondue pot. Place on a chef's plate and simmer.
5
Place meat, fish and prawns in portions in small wire sieves or put them on fondue forks. Cook in the simmering coconut stock for 2-3 minutes. Add Asian chili sauce and soy sauce for dipping.