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Thai fish fondue


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



  • 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)
Servings: Change Serving


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


Curry fest

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