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Рецепт Bubbling Asian Fondue
by Global Cookbook

Bubbling Asian Fondue
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Ингредиенты

  • 4 c. bite-size vegetable pcs - (to 6) (asparagus, broccoli, green beans)
  • 1/2 lb boned skinned hard-flesh fish (such as halibut)
  • 1/2 lb sea scallops
  • 1/2 lb shrimp - (31/40 ct) shelled, deveined Asian Broth (see recipe) Chutney Yogurt Sauce (see recipe) Cilantro Mustard Sauce (see recipe) Ginger-Soy Sauce (see recipe) Wasabi Cream Sauce (see recipe)
  • 2 c. cooked rice - (to 3)

Инструкции

  1. In 5- to 6-qt pan over high heat, bring 2 to 3 qts water to a boil. Add in vegetables. Cook till they turn bright green, 2 to 4 min. Drain; immerse in ice water till cold; drain again.
  2. Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.
  3. In a 3-qt metal chafing dish or possibly pan over high heat, bring all Asian broth to a boil. If using a 2-qt fondue pan, fill halfway with boiling broth (keep remaining broth warm; cover, and set over lowest heat on a range).
  4. Set container on an alcohol or possibly canned solid-fuel flame or possibly an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.
  5. Spear foods, 1 piece at a time, with fondue forks or possibly thin skewers (metal or possibly wood) and immerse in broth. Cook vegetables till they are warm, and seafood till barely opaque in thickest part, 30 seconds to 1 minute. Dip warm foods into sauces and eat. As liquid evaporates in pan, add in more boiling broth, using all.
  6. After vegetables and seafood are consumed, ladle remaining broth into bowls and add in rice to each portion. Eat with spoons.
  7. This recipe yields 4 to 6 servings.
  8. Comments: If cooking vegetables up to 1 day ahead, cover and chill. Let vegetables hot to room temperature before serving.