Bubbling Asian Fondue

Name: Bubbling Asian Fondue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 6 servings Asian broth; 473 milliliters cooked rice; 6 servings Wasabi cream; 6 servings Ginger-soy; 6 servings Cilantro mustard; 4 Sauces (choose 3 or; 227 grams sea scallops; 227 grams shrimp (31 to 40 per lb.), shelled and deveined; 946 milliliters bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans); 6 servings Chutney yogurt; 227 grams boned, skinned firm-flesh fish such as halibut

Bubbling Asian Fondue is a gluten free and pescatarian side dish. One serving contains 256 calories, 14g of protein, and 7g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of shrimp, asian broth, ginger-soy, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add vegetables. Cook until they turn bright green, 2 to 4 minutes.

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Vegetable

Drain; immerse in ice water until cool; drain again.

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Water

Rinse fish, scallops, and shrimp; pat dry.

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Scallops

Shrimp

Fish

Cut fish into 1/4-inch-thick slices, about 2 inches long.

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Fish

Cut scallops crosswise into 1/4-inch-thick slices.

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Scallops

Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

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Scallops

Shrimp

Fish

In a 3-quart metal chafing dish or pan over high heat, bring all Asian broth to a boil. If using a 2-quart fondue pan, fill halfway with boiling broth (keep remaining broth hot; cover, and set over lowest heat on a range).

Ingredients you will need

Broth

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Frying Pan

Set container on an alcohol or canned solid-fuel flame or an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.

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Vegetable

Alcohol

Seafood

Rice

Equipment you will use

Frying Pan

Spear foods, 1 piece at a time, with fondue forks or thin skewers (metal or wood) and immerse in broth. Cook vegetables until they are hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into sauces and eat. As liquid evaporates in pan, add more boiling broth, using all.

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Vegetable

Seafood

Broth

Dip

Equipment you will use

Skewers

Frying Pan

After vegetables and seafood are consumed, ladle remaining broth into bowls and add rice to each portion. Eat with spoons.

Ingredients you will need

Vegetable

Seafood

Broth

Rice

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

6servings

Asian broth 473milliliters

cooked rice 6servings

Wasabi cream 6servings

Ginger-soy 6servings

Cilantro mustard 4

Sauces (choose 3 or 227grams

sea scallops 227grams

shrimp (31 to 40 per lb.), shelled and deveined 946milliliters

bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)6servings

Chutney yogurt 227grams

boned, skinned firm-flesh fish such as halibut

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.