Meat and fish fondue with three different dips

Name: Meat and fish fondue with three different dips
Yield: 1
Ingredients: 400 g Fillet of beef (from the middle); 150 g Mini-Maiskolben; 150 g Mushrooms; 1 (approx. 300 g; Asian shop) Pak-Choi; 1 Onion; 1 piece(s) (approx. 15 g) Ginger; 1 stick of lemongrass; 400 g mixed mince; 1 Egg; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, pepper; 350 g Pangasius fillet; 250 g raw shrimps (without head and shell); 1 tin(s) (400 g) unsweetened coconut milk; 7-10 Tbsp Broth; 1 Freezer bag; 2 TABLESPOONS Sesame; 7-10 Tbsp Juice of 3 limes; 6 TABLESPOONS Salad Mayonnaise; 4 TABLESPOONS Soy sauce; 3 red chillies; 10 TABLESPOONS Plum jam; 2 TABLESPOONS White wine vinegar; 1 (approx. 10 g) small piece of ginger; 1/2 bunch Coriander; 3 TABLESPOONS Fish sauce; 1-2 TABLESPOONS palm sugar or; 7-10 Tbsp demerara sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

400 g Fillet of beef (from the middle)
150 g Mini-Maiskolben
150 g Mushrooms
1 (approx. 300 g; Asian shop) Pak-Choi
1 Onion
1 piece(s) (approx. 15 g) Ginger
1 stick of lemongrass
400 g mixed mince
1 Egg
3 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, pepper
350 g Pangasius fillet
250 g raw shrimps (without head and shell)
1 tin(s) (400 g) unsweetened coconut milk
7-10 Tbsp Broth
1 Freezer bag
2 TABLESPOONS Sesame
7-10 Tbsp Juice of 3 limes
6 TABLESPOONS Salad Mayonnaise
4 TABLESPOONS Soy sauce
3 red chillies
10 TABLESPOONS Plum jam
2 TABLESPOONS White wine vinegar
1 (approx. 10 g) small piece of ginger
1/2 bunch Coriander
3 TABLESPOONS Fish sauce
1-2 TABLESPOONS palm sugar or
7-10 Tbsp demerara sugar

Directions

1
Freeze beef fillet in a freezer bag for 20-30 minutes. Wash ##corn##, dab dry and cut in half lengthwise. Clean mushrooms and wash if necessary. Clean, wash and cut Pak-Choi into bite-sized pieces.
2
Arrange the prepared vegetables in a bowl or on a plate.
3
Peel ##onion## and ##ginger## Remove outer leaves from lemon grass. Chop everything very finely and knead with mince, egg and breadcrumbs. Season with salt and pepper.
4
Form small balls from the chopped mass.
5
Wash the fish and prawns, dab dry. Cut fish into bite-sized pieces. Cut the beef fillet into very thin slices. Arrange everything on plates.
6
Pour coconut milk into the fondue pot with the stock from the starter. Boil up on the stove. Place the fondue pot back on the rechaud and adjust the rechaud so that the coconut stock simmers slightly.
7
Meat, fish and vegetables in small Asian wire sieves
8
or stick them on fondue forks. Cook in the simmering coconut stock for 2-3 minutes. Eat the dips with it
9
For the sesame mayonnaise, roast the sesame seeds in a pan without fat, remove. Squeeze the limes. Mix mayonnaise, sesame, 2 tablespoons soy sauce and 2 tablespoons lime juice.
10
For the plum sauce, cut 1 chilli pepper lengthwise, remove seeds, wash and chop finely. Mix plum puree, vinegar, 3 tbsp. water and chilli.
11
For the coriander sauce, peel the ginger. Cut 2 chillies lengthwise, remove seeds and wash. Wash the coriander and shake dry. Chop everything very finely and mix with the remaining lime juice, 2 tablespoons soy sauce, fish sauce and sugar.
12
Fill all dips separately into small bowls.