EatSmarter exclusive recipe

Asian Fonduewith Meat, Fish, Shrimp, and Vegetable Dips

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

(0)

Calories:344 kcal
Difficulty:easy
Preparation:60 min
Ready in:60 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories344 kcal(17%)
Protein43 g(86%)
Fat6 g(8%)
Carbohydrates28 g(11%)
Added Sugar2 g(2%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

dried Shiitake mushroom
2 ouncesGlass noodles
2 bunchesScallions
1 cupSoy sauce
3 tablespoonsRice vinegar (or mild wine vinegar)
1 splashtoasted Sesame oil
1 piecefresh Ginger root (about 15 grams)
1small Garlic clove
1small red Chile pepper
11 ouncesBroccoli
3slim Carrots (about 3.5 ounces each)
1 bunchCilantro
½ cupsAsian Plum sauce
1 ½ poundsveal fillet
11 ouncesfish fillet (such as cod, monkfish, tuna)
12large Shrimp (peeled)
2 ¾ quartsChicken broth
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Kitchen Utensils

4 Bowls, 3 Bowls, 1 Cutting board, 2 Knives, 1 Measuring cups, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Paper towel, 1 Sieve, 1 Kitchen shears, 1 Platter, 1 Pot, 1 Fondue pot, 1 food warmer, 6 Fondue sieves, 6 chopsticks

Directions

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1 In a small bowl, soak mushrooms in water. In another bowl, pour warm water over rice noodles and soak according to package instructions.
2 Rinse scallions. Combine 150 ml (approximately 2/3 cup) soy sauce, vinegar and sesame oil. Stir to combine. Finely chop 1 piece of scallion (about 3cm/approximately 1 inch) and add to soy sauce mixture.
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.
4 Rinse broccoli and cut into small florets. Rinse carrots, peel and cut crosswise into thin slices. Cut the remaining green onions into 3 cm (approximately 1-inch) pieces.
5 Rinse cilantro, shake dry, pluck leaves and place in a bowl. Pour plum sauce into a bowl.
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.
7 Cut shrimp along the back and devein. Rinse shrimp and pat dry.
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.
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). 
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