Bubbling Asian Fondue
Ingredients
- ½ pound boned, skinned firm-flesh fish such as halibut
- -Ginger-soy
- 2 to 3 cups cooked rice
- 4 to 6 cups bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)
- 4 to 6 cups bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)
- -Chutney yogurt
- Sauces (choose 3 or 4)
- + 9 more ingredients
-
- Asian broth
- Asian broth
- -Wasabi cream
- ½ pound shrimp (31 to 40 per lb.), shelled and deveined
- -Chutney yogurt
- -Cilantro mustard
- ½ pound sea scallops
- ½ pound shrimp (31 to 40 per lb.), shelled and deveined
- -Cilantro mustard
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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