Thai-style Fish Fondue
ready in 55 min.
- For Chili Sauce
- 2 Tbsps red Chili paste (such as sambal oelek)
- 1 cup Rice vinegar
- 1 Tbsp Fish sauce
- 0.333 cup granulated sugar
- 1 Tbsp fresh garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 3 Tbsps Corn starch
- ¼ cup water
- ½ tsp crushed Red pepper flakes
- 3 sprigs fresh cilantro (finely chopped)
- For Fish Fondue
- 24 ozs fresh Fish (such as monkfish, cod, halibut, haddock)
- 7 cups prepared fish stock
For Chili Sauce:
In a small saucepan, over low heat add the chili paste, rice vinegar, fish sauce, sugar, garlic, and ginger. Stir continuously until mixture achieves a syrupy consistency. about 5 to 8 minutes.
In a small bowl, mix the cornstarch and water together and add to the sauce. Stir well to blend and cook until sauce thickens again. Remove from heat. Stir in the red pepper flakes and cilantro.
Set aside and allow to cool.
For Fish Fondue:
Wash the fish and pat dry with paper towels. Cut fish into bite-size pieces. Bring the fish stock to a boil in a pot on top of the stove.
Pour the hot fish stock into the fondue pot. Light the fondue burner and bring the fish stock to a boil. Using fondue forks or wire skimmers dip the fish in the boiling stock until cooked through. Serve with cooked rice and Asian baby corn. Garnish with red chili pepper cut decoratively, curled green onions and chili sauce.