Bubbling Asian Fondue

Ingredients

• Asian broth
• -Chutney yogurt
• ½ pound shrimp (31 to 40 per lb.), shelled and deveined
• -Cilantro mustard
• -Ginger-soy
• ½ pound boned, skinned firm-flesh fish such as halibut
• 2 to 3 cups cooked rice
• + 4 more ingredients
• • -Wasabi cream
  • ½ pound sea scallops
  • Sauces (choose 3 or 4)
  • 4 to 6 cups bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)

1. In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again. 2. Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches lo...

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