Thai fish fondue

Name: Thai fish fondue
Yield: 10 servings
Cuisine: Boil
Ingredients: 750.00 ml stock fish; 30.00 ml fresh ginger peeled and grated; 1.00 red chilli chopped; 4.00 garlic cloves; 2.00 lemongrass stalk, chopped; 4.00 lime leaves kaffir; 5.00 ml green curry paste; 0.00 salt; 0.00 fresh coriander handful; 0.00 prawns

10 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

399

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

750.00 ml	stock — fish
30.00 ml	fresh ginger — peeled and grated
1.00	red chilli — chopped
4.00	garlic — cloves
2.00	lemongrass — stalk, chopped
4.00	lime leaves — kaffir
5.00 ml	green curry paste
0.00	salt
0.00	fresh coriander — handful
0.00	prawns

Tap for ingredients

Method:

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.