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Preparation
Maple curry mayonnaise :
In a small bowl, whisk all the ingredients for the mayonnaise. Set aside.
Lime, garlic, and cilantro mayonnaise :
In a small bowl, whisk all the ingredients for the mayonnaise. Set aside.
Ponzu sauce :
In a small bowl, combine all the ingredients for the ponzu sauce. Set aside.
PREPARATION
Broth :
Heat the oil on medium in a pot. Sauté the garlic, ginger, and lemongrass for about 1 minute while stirring. Add the curry, turmeric, and Sriracha. Cook for another minute while stirring.
Add the honey, coconut milk, chicken broth, and bring to a boil. Simmer on low for 15 minutes.
Accompaniment :
Place the salmon, shrimp, and scallops on plates. Put the vegetables on another plate. Pour the broth into a fondue pot on top of a burner. Serve with the mayonnaises, ponzu sauce, and rice.
Good to know :
You can prepare the broth, mayonnaises, and ponzu sauce the day before.
If you have any of the coconut broth left, you can thin it with a bit of chicken broth and add the remaining fondue sides to make a tasty soup!