Thai fondue with meat and fish

Name: Thai fondue with meat and fish
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 piece(s) (about 30 g) Ginger; 2 Sticks of lemongrass; 1 glass (400 ml) Poultry stock; 0?$? Kaffir lime leaves (Asian shop); 400 g Fillet of beef (from the middle); 150 g Minimaiskisk flasks; 150 g Mushrooms; 1 (approx. 300 g; Asian shop) Pak-Choi; 1 Onion; 400 g mixed mince; 1 Egg; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Saithe fillet; 250 g raw shrimps (without head and shell); 1 tin(s) (400 g) unsweetened coconut milk; 1 Freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 piece(s) (about 30 g) Ginger
2 Sticks of lemongrass
1 glass (400 ml) Poultry stock
0?$? Kaffir lime leaves (Asian shop)
400 g Fillet of beef (from the middle)
150 g Minimaiskisk flasks
150 g Mushrooms
1 (approx. 300 g; Asian shop) Pak-Choi
1 Onion
400 g mixed mince
1 Egg
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Saithe fillet
250 g raw shrimps (without head and shell)
1 tin(s) (400 g) unsweetened coconut milk
1 Freezer bag

Directions

1
For the broth, peel and slice the ginger. Remove the outer leaves from the lemon grass, cut the stalk in half lengthwise and crosswise. Boil the stock, 400 ml water, lime leaves, half ginger and half lemon grass in the fondue pot on the stove, simmer for about 10 minutes.
2
Freeze beef fillet in a freezer bag for 20-30 minutes. Wash the corn, dab dry and cut in half lengthwise. Clean mushrooms and wash if necessary. Clean, wash and cut Pak-Choi into bite-sized pieces.
3
Arrange the prepared vegetables in a bowl or on a plate.
4
Peel and finely chop the onion. Chop the rest of the ginger and lemongrass very finely. Knead with minced meat, egg and breadcrumbs. Season with salt and pepper. Form small balls out of the minced mass.
5
Wash the fish and prawns, dab dry. Cut fish into bite-sized pieces. Cut beef fillet into very thin slices. Arrange everything on plates.
6
Pour coconut milk into the fondue pot to make the stock. Bring to the boil on the stove. Place the fondue pot back on the rechaud and adjust the rechaud so that the coconut stock simmers slightly.
7
Put meat, fish and vegetables in small Asian wire sieves or put them on fondue forks. Cook in the simmering coconut stock for 2-3 minutes. Eat the dips with it.