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🍽️ Aromatic Fish Fondue with Rice

589 kcal · 30 min · 4 servings

Ingredients

• 600 g mixed fish fillet
• 1 lime
• 2 bunch spring onions
• 250 g baby corn (from the jar)
• 1 can bamboo shoots
• 3 red chili peppers
• Ginger (approx. 3cm)
• 2 garlic cloves
• 1 stalk lemongrass
• 3 sprigs coriander
• 800 ml fish stock (from the jar)
• 5 tbsp fish sauce
• Chili sauce (from the Asian grocery store)
• 250 g fragrant rice

Instructions

1. 1. Rinse the rice under running water until the water runs clear.
2. 2. Place the rinsed rice into a cooking pot.
3. 3. Pour water into the pot so that it stands about 1.5 centimeters above the rice.
4. 4. Place a lid on the pot and bring the water to a boil.
5. 5. Turn the heat down to the lowest setting.
6. 6. Let the rice cook covered for 15 minutes until it is soft.
7. 7. Rinse the fish fillets under cold water.
8. 8. Pat the fish completely dry with a kitchen towel.
9. 9. Cut the fish into small, even cubes.
10. 10. Cut a lime in half.
11. 11. Squeeze the juice from the first lime half.
12. 12. Slice the second lime half into thin rounds.
13. 13. Place the fish cubes into a bowl.
14. 14. Pour two tablespoons of lime juice over the fish.
15. 15. Season the fish with salt and black pepper.
16. 16. Mix everything well and let the fish marinate briefly.
17. 17. Wash the spring onions thoroughly.
18. 18. Slice the spring onions lengthwise.
19. 19. Cut the spring onions into five-centimeter-long strips.
20. 20. Pour the corn into a sieve and let it drain.
21. 21. Cut the corn cobs in half.
22. 22. Pour the bamboo shoots into a sieve and let them drain.
23. 23. Slice the bamboo shoots thinly.
24. 24. Remove the stems and seeds from the chili.
25. 25. Peel the ginger root.
26. 26. Peel the garlic cloves.
27. 27. Slice the ginger into thin rounds.
28. 28. Slice the garlic into thin rounds.
29. 29. Finely chop the lemongrass.
30. 30. Pour the fish broth into a fondue pot.
31. 31. Pour 200 milliliters of water into the fish broth.
32. 32. Bring the broth to a boil in the fondue pot.
33. 33. Add the whole chili peppers to the boiling broth.
34. 34. Add the garlic slices to the broth.
35. 35. Add the ginger slices to the broth.
36. 36. Add the chopped lemongrass to the broth.
37. 37. Add the lime slices to the broth.
38. 38. Add fresh coriander leaves to the broth.
39. 39. Add the fish sauce to the broth.
40. 40. Keep the fondue strainer ready.
41. 41. Dip the marinated fish fillets into the hot fondue.
42. 42. Cook the fish in the fondue strainer until it is fully cooked.
43. 43. Cook the prepared vegetables in the fondue strainer.
44. 44. Serve the fondue with chili sauce.
45. 45. Serve the cooked rice alongside.

Nutrition per serving

• kcal: 589
• Protein: 53 g · Fett/Fat: 7 g · Carbs: 72 g