Thai fish fondue

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 10
Servings 2


Serving Change
  • 750
    fish stock
  • 30
    fresh ginger, peeled and grated
  • 1
    red chilli, chopped roughly
  • 4
    cloves garlic
  • 2
    stalks lemongrass, cut into chunks
  • 4
    kaffir lime leaves
  • 5
    green curry paste
  • salt
  • handful fresh coriander
  • 30-40 prawns (3-4 per person) and 375 g each kingklip, salmon, tuna, kabeljou (biggish chunks)


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.


Read more on: fish/seafood


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.