Name: Asian Broth Fondue with Fish and Meat
Prep time: 60 min
Cook time: 140 min
Total time: 200 min
Yield: 6 Portionen
Ingredients: 2 cm Ginger; 5 Zehen Garlic; 6 Stück Carrots; 1 Stange Leek; 1 Stück Chili pepper; 1 Stange Lemongrass; 1 Stück Stewing chicken; 1 Stück Star anise; 1 TL Coriander seeds (whole); nach Geschmack Salt; 200 ml Rice wine; 200 g Snow peas; 250 g Mushrooms; 200 g Pak choi; 300 g Beef fillet; 200 g Salmon fillet; 200 g Fresh tuna fillet; 300 g Tofu; 18 Stück Raw shrimp without head

Cook Time

3 h 20 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This Asian broth fondue with fish and meat, prepared in the Thermomix®, is a festive main course with ginger, garlic, carrots, leeks and chili pepper. Preparation takes a total of 200 minutes, with an active working time of about 60 minutes. The recipe is designed for 6 servings and is ideal as a warming family meal on cold winter days or for Christmas. The aromatic broth forms the basis for a sociable fondue experience.

Ingredients (19 ingredients)

2 cm Ginger
5 Zehen Garlic
6 Stück Carrots
1 Stange Leek
1 Stück Chili pepper
1 Stange Lemongrass
1 Stück Stewing chicken
1 Stück Star anise
1 TL Coriander seeds (whole)
nach Geschmack Salt
200 ml Rice wine
200 g Snow peas
250 g Mushrooms
200 g Pak choi
300 g Beef fillet
200 g Salmon fillet
200 g Fresh tuna fillet
300 g Tofu
18 Stück Raw shrimp without head

Preparation (7 steps)

Prepare the vegetables

Peel 2 cm of ginger and cut into slices. Peel 5 cloves of garlic and lightly crush. Peel half of the 6 carrots and cut into pieces. Wash 1 leek and cut into slices. Remove the seeds from 1 chili pepper and cut into rings. Lightly crush 1 stalk of lemongrass.

Prepare the chicken broth

Thermomix® Setting

120 min/212°F/Speed 1 100

Wash 1 stewing chicken thoroughly inside and out and place in the mixing bowl with ginger, star anise, coriander seeds, carrots, leek, chili, garlic cloves, lemongrass and some salt. Fill with approx. 2 liters of water until the chicken is covered. Close the lid and simmer for 120 min./100°C/Stufe 1.

7200

Strain the broth

Remove the chicken from the mixing bowl and pour the broth through a fine sieve into a pot. Set the chicken aside.

Refine the broth

Thermomix® Setting

20 min/212°F/Speed 1 100

Pour the broth back into the mixing bowl. Add 200 ml of rice wine and simmer for 20 min./100°C/Stufe 1 without the measuring cup.

1200

Prepare the vegetables

Peel the remaining 3 carrots and cut into slices. Use a cookie cutter to cut out motifs from the slices. Wash, clean and cut 200 g snow peas into small pieces. Clean 250 g mushrooms and halve or quarter, depending on their size. Wash and chop 200 g pak choi.

Prepare the meat and fish

Cut 300 g beef fillet, 200 g salmon fillet and 200 g fresh tuna fillet into bite-sized pieces. Cube 300 g tofu. Prepare 18 raw shrimp without head.

Arrange and serve

Arrange beef fillet, salmon, tuna, tofu and vegetables in bowls and serve. Pour the broth into a fondue pot and cook the ingredients in it as desired.