Fondue brings variety to the table at almost any Christmas or New Year's Eve party. Whether it's tender meat, tasty vegetables or creamy melted cheese with fresh bread:you can go in all directions with fondue. The Asian fondue with meat, fish, shrimp, vegetables and various dips is a culinary highlight. It is different from cheese fondue, and offers something for everyone. Here's a recipe for an Asian fondue, which provides variety on every festive table:
Asian fondue ingredients
10 g dried mushrooms (e.g. shiitake)
50 g glass noodles
2 bunches of spring onions
220 ml soy sauce
50 ml rice vinegar (or mild wine vinegar)
0, 5 tsp sesame oil
1 root ginger
1 garlic clove
1 red chili pepper
300 g broccoli
3 carrots
1 bunch coriander
125 ml Asian plum sauce
600 g veal fillet
300 g firm fish fillet (e.g. cod, monkfish, tuna)
12 large shrimps
2.5 l chicken stock
Preparation
For the fondue, first soak the dried mushrooms in water in a small bowl. At the same time, pour warm water over the glass noodles in a second bowl and let it soak. Chop the garlic, pepper and spring onion finely and put them in a bowl. Then peel the ginger and grate it finely. Now mix the soy sauce with the vinegar and sesame oil and mix the ginger, garlic and chili pepper with the soy sauce and 2 tablespoons of water. Thinly slice the vegetables (broccoli, carrots, remaining spring onions) as well as the veal and fish fillets. Drain the shrimp, mushrooms and pasta and pat dry. Bring the stock to the boil in a saucepan, fill the fondue pot halfway with it and place it on the warming plate. Finally, pluck the leaves from the coriander and place the plum sauce in a bowl. Important:the stock should boil gently during the meal.
