Vietnamese fire pot

Name: Vietnamese fire pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 Tomatoes; 500 g Pineapple; 1 stick of lemongrass; 2 Shallots; 20 g Ginger Tuber; 2 TABLESPOONS Oil; 500 ml Fish stock; 500 ml Structure fund; 2 TABLESPOONS Fish sauce; 2 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 200 g Shiitake mushrooms; 6 (approx. 200 g; released shellfish meat without roe) Scallops; 200 g Cod fillet; 250 g Fillet of beef; 200 g Celery; 200 g Mie-Nudeln

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

3 Tomatoes
500 g Pineapple
1 stick of lemongrass
2 Shallots
20 g Ginger Tuber
2 TABLESPOONS Oil
500 ml Fish stock
500 ml Structure fund
2 TABLESPOONS Fish sauce
2 TABLESPOONS Lime juice
7-10 Tbsp Salt
1 TEASPOON Sugar
200 g Shiitake mushrooms
6 (approx. 200 g; released shellfish meat without roe) Scallops
200 g Cod fillet
250 g Fillet of beef
200 g Celery
200 g Mie-Nudeln

Directions

1
Clean, wash and quarter the tomatoes, remove the seeds and set aside. Peel pineapple, cut in half, remove woody stalk. Dice flesh. Clean, wash and cut lemon grass into fine slices.
2
Peel shallots and ginger and cut into fine slices.
3
Heat the oil in a pot. Sauté the shallots in it. Add the tomato interior, pineapple, ginger and lemon grass and sauté briefly. Deglaze with fish and poultry stock. Simmer gently for about 30 minutes.
4
Season with fish sauce, lime juice, salt and sugar. Pour the stock through a sieve and collect it in a pot.
5
Clean the mushrooms and cut them into small pieces. Wash scallops, dab dry and cut in half horizontally. Wash fish, dab dry and cut into thin slices. Dab meat dry and cut into thin slices.
6
Clean and wash the celery and cut it into sticks. Prepare pasta in boiling salted water according to package instructions. Drain and rinse with cold water.
7
Bring the stock to the boil, pour into the fondue pot. Arrange the prepared ingredients around the pot.