Fondue with Fish

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(1 vote)
Fondue with Fish
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1 hr


For the lychee sauce
150 grams pitted Lychee (from a can)
½ tsp Horseradish cream (for a jar)
1 Tbsp Lime juice
1 pinch sugar
1 tsp scallions
For the chile sauce
4 tomatoes
2 Red chili peppers
1 garlic clove
1 Tbsp vegetable oil
100 milliliters Vegetable broth
1 Tbsp light soy sauce
1 Tbsp Rice vinegar
1 pinch sugar
For the papaya sauce
1 scallion
150 grams Papaya
1 centimeter fresh ginger
1 Tbsp vegetable oil
40 milliliters Rice vinegar
40 grams honey
For the fondue
300 grams zucchini
300 grams Broccoli
300 grams button Mushroom
600 grams fish fillets (such as salmon, tuna, cod)
500 grams shrimp (peeled and deveined)
8 Scallop
2 liters Vegetable broth
How healthy are the main ingredients?
zucchiniBroccoliPapayahoneysoy sauceginger

Preparation steps


For the lychee sauce, drain the lychees and puree finely with the horseradish. Mix with lime juice and sugar to taste, pour into bowls and garnish with chives.


For the chile sauce, blanch the tomatoes, rinse under cold water, peel, quarter, core and cut into small cubes. Rinse the chiles, cut in half lengthwise, remove seeds and white membranes and finely chop. Peel the garlic, also finely chop and sauté with the chile in a pan with the oil. Add the tomato and pour in the broth and simmer for about 5 minutes over medium heat. Puree the sauce and season with soy sauce, vinegar and sugar and let cool before spooning into bowls.


For the papaya sauce, rinse the scallion, trim and cut into very small cubes. Cut the papaya pulp into very small cubes. Peel the ginger and finely chop.


Sauté the scallion with the ginger in a pot in hot oil. Add the vinegar, honey and about 150 milliliters (approximately 2/3 cup) of water and let simmer about 10 minutes over medium heat. Remove from the heat, allow to cool, mix in the papaya cubes and place in small bowl.


Rinse, trim and cut the zucchini and broccoli into bite-sized pieces.


Wipe the mushrooms and cut into slices.


Rinse the fish, pat dry and also cut into bite-sized pieces. Rinse the shrimp and scallops and pat dry.


Pour boiling hot broth in a fondue pot and place it on a chafing dish. Cook the vegetables, mushrooms, fish, scallops and shrimp respectively in the hot broth. Serve with the sauces.