Variation On A Classic Dish

Asian Fondue

with Meat, Fish, Shrimp, and Vegetable Dips
Average: 4.5 (4 votes)
(4 votes)
Asian Fondue

Asian Fondue - A lush feast that's low in calories!

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1 hr

Healthy, because

Even smarter

Nutritional values

Lean ingredients such as vegetables, meat, fish and seafood provide a lot of delicious flavours, but hardly any fat and correspondingly few calories. Cooking in broth instead of fat also contributes to the fact that the Asian fondue is guilt free. 

If you make the broth from powder, it does not need to be seasoned. Otherwise it will be too intense in the end, when it is boiled down and seasoned with soy sauce.

1 serving contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein43 g(44 %)
Fat6 g(5 %)
Carbohydrates28 g(19 %)
Sugar added2 g(8 %)
Roughage6 g(20 %)
Vitamin A0.8 mg(100 %)
Vitamin D1 μg(5 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.3 mg(169 %)
Vitamin B₆1 mg(71 %)
Folate68 μg(23 %)
Pantothenic acid2.5 mg(42 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C49 mg(52 %)
Potassium1,180 mg(30 %)
Calcium189 mg(19 %)
Magnesium107 mg(36 %)
Iron4.1 mg(27 %)
Iodine152 μg(76 %)
Zinc4.6 mg(58 %)
Saturated fatty acids1.3 g
Uric acid339 mg
Cholesterol116 mg
Development of this recipe:


dried shiitake mushrooms
2 ozs Glass noodles
2 bunches scallions
1 cup soy sauce
3 Tbsps Rice vinegar (or mild wine vinegar)
1 splash toasted sesame oil
1 pc fresh ginger
1 small garlic clove
1 small red chili pepper
12 ozs Broccoli
3 slim carrots
1 bunch cilantro
½ cup Asian Plum sauce
1 ½ lbs Veal fillet
12 ozs fish fillets (such as cod, monkfish, tuna)
12 large shrimp (peeled)
2 ¾ qts Chicken broth

Kitchen utensils

4 Bowls (3 small, 1 large), 3 small Bowls (for dips), 1 Cutting board, 2 Knives (1 large, 1 small), 1 Measuring cups, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Paper towel, 1 Sieve, 1 Kitchen shears, 1 large Platter, 1 large Pot, 1 Fondue pot, 1 food warmer, 6 Fondue sieves, 6 pair chopsticks (or forks)

Preparation steps

Asian Fondue preparation step 1

In a small bowl, soak mushrooms in water. In another bowl, pour warm water over rice noodles and soak according to package instructions.

Asian Fondue preparation step 2

Rinse scallions. Combine 2/3 cup soy sauce, vinegar, and sesame oil. Stir to combine. Finely chop 1 piece of scallion approximately 1" in size and add to soy sauce mixture.

Asian Fondue preparation step 3

Peel ginger root and finely grate. Peel garlic and finely chop. Rinse chile pepper, cut in half, remove seeds, rinse again and very finely chop. In another bowl, combine ginger, garlic, chile pepper, remaining soy sauce and 2 tablespoons of water. Stir to combine.

Asian Fondue preparation step 4

Rinse broccoli and cut into small florets. Rinse carrots, peel, and cut crosswise into thin slices. Cut the remaining scallions into 1-inch pieces.

Asian Fondue preparation step 5

Rinse cilantro, shake dry, pluck leaves and place in a bowl. Pour plum sauce into a bowl.

Asian Fondue preparation step 6

Rinse veal fillet, pat dry and cut into thin slices. Rinse fish fillet, pat dry and cut into thick strips, about the width of a pencil.

Asian Fondue preparation step 7

Cut shrimp along the back and devein. Rinse shrimp and pat dry.

Asian Fondue preparation step 8

Drain soaked mushrooms, pat dry and cut away the tough stems with kitchen shears. Drain noodles in a sieve and cut into shorter lengths with kitchen shears. Decoratively arrange vegetables, meat, fish, shrimp, mushrooms and glass noodles on a large plate.

Asian Fondue preparation step 9

Bring a pot of chicken stock to a boil. Fill a fondue pot half full with hot chicken broth and place on heating element. Keep the broth at a simmer throughout the meal (add more broth as needed).