Coconut Curry Fondue with Mixed Seafood
- 200 grams ready to cook Plaice fillet
- 200 grams ready to cook Cuttlefish
- 200 grams raw shrimp (peeled and deveined)
- 1 organic Lime
- freshly ground pepper
- 1 large stalk Leeks
- 250 grams carrots
- 150 grams fresh soybean sprout
- 1 can unsweetened Coconut milk (400 ml)
- 2 tablespoons yellow Curry paste
- 800 milliliters fish stock (or substitute 1 liter vegetable broth)
Pat dry plaice fillets, squid and shrimp. Cut fish into strips. Cut squid into rings.
Rinse lime in hot water. With a sharp knife, peel 2 very thin strips from peel, then halve lime and squeeze juice into a small bowl. Mix seafood and 2 tablespoons lime juice in a bowl and season with salt and pepper.
Rinse leek and wipe dry. Peel carrots. Cut leeks and carrots into long, thin strips about 5 cm (approximately 2 inches). Rinse sprouts and spin dry. Arrange fish, seafood and vegetables decoratively on serving platters.
Combine coconut milk, curry paste, lime peel and remaining lime juice in fondue pot and stir. Heat on stove and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in fish stock and 200 ml (approximately 1 cup) water (or vegetable broth). Cook for another 5 minutes. Place fondue pot on chafing dish. Cook fish, seafood and vegetables in hot broth until done, then lift from broth with fondue sieves. Garnish broth with a sprinkle of curry powder and toasted coconut flakes.