Fish Fondue with Rice
- 600 grams mixed fish fillets
- 1 Lime
- 2 bunches scallions
- 250 grams Baby corn cob (from a jar)
- 1 can Bamboo shoots
- 3 red chile peppers
- ginger (3 cm) (approximately 1¼ inches)
- 2 garlic
- 1 stalk Lemongrass
- 3 sprigs cilantro
- 800 milliliters fish stock (from a jar)
- 5 tablespoons Fish sauce
- Chili sauce (from the Asian store)
- 250 grams Rice
Rinse the rice well, place in a saucepan and cover with water up to 1.5 cm (approximately ½ inch). Bring to a boil, reduce the heat and let cook at very low heat for 15 minutes.
Rinse the fish fillets, pat dry and chop. Cut the lime in half, squeeze juice from one half and cut the other half into slices. Toss the fish fillets with 2 tablespoons lime juice, season with salt and pepper, and let marinate.
Rinse the scallions, halve lengthwise and cut into 5 cm (approximately 2 inches) long strips. Drain the baby corn cobs and halve. Drain the bamboo shoots and cut into thin slices.
Trim the chile peppers and remove seeds. Peel the ginger and garlic and cut into slices. Finely chop the lemongrass.
Boil the fish stock and 200ml water in a fondue pot. Add the chile peppers, garlic, ginger, lemongrass, lime slices, cilantro and fish sauce. Cook fish fillets with vegetables in fondue sieves in the boiling broth. Serve with chile sauce and cooked rice.