Bring excitement to your Christmas or New Year's Eve table with Asian fondue. This vibrant twist on the classic offers tender meats, fresh seafood, crisp vegetables, and creamy dips in a simmering broth—far more adventurous than traditional cheese fondue. As a seasoned culinary expert, I've perfected this recipe to suit every palate and make your gatherings unforgettable. Here's how to create this festive showstopper.
Ingredients for Asian Fondue
10 g dried mushrooms (e.g., shiitake)
50 g glass noodles
2 bunches spring onions
220 ml soy sauce
50 ml rice vinegar (or mild wine vinegar)
0.5 tsp sesame oil
1 root ginger
1 garlic clove
1 red chili pepper
300 g broccoli
3 carrots
1 bunch coriander
125 ml Asian plum sauce
600 g veal fillet
300 g firm fish fillet (e.g., cod, monkfish, tuna)
12 large shrimps
2.5 l chicken stock
Preparation
Start by soaking the dried mushrooms in water in a small bowl. In another bowl, cover the glass noodles with warm water to soften. Finely chop the garlic, chili pepper, and spring onions, then place them in a mixing bowl. Peel and grate the ginger finely. Combine the soy sauce, rice vinegar, sesame oil, ginger mixture, chopped aromatics, and 2 tablespoons of water for the dipping sauce.
Thinly slice the broccoli, carrots, remaining spring onions, veal, and fish fillets. Drain and pat dry the shrimp, mushrooms, and noodles. Bring the chicken stock to a boil in a saucepan, then fill the fondue pot halfway and set it on the warming plate. Pluck the coriander leaves and serve the plum sauce alongside. Pro tip: Keep the broth at a gentle simmer throughout the meal for perfect results.
