Heat stock in a small pot, add ginger, chilli, garlic, lemongrass, lime leaves and curry paste.
Simmer gently for about 15 minutes, so flavours infuse the stock.
Pour stock into fondue pan and add coriander torn roughly.
Skewer fish pieces and cook in stock.
The fish should cook in three to four minutes.
Values (per portion)
Energy 1013 kJ; Carbohydrates 0,3g; Protein 40g; Fat 9,8g.
Even though the fat content seems high, it is monounsaturated fat and omega-3 fatty acids - the good fat.