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Thai fondue with salmon and seafood https://www.metro.ca/userfiles/image/recipes/fondue-thai-saumon-fruits-de-mer-11419.jpg PT25M PT20M PT45M
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.PREPARATIONBroth :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!
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broth: 3 tablespoons (45 ml) olive oil 3 garlic cloves dhopped 1 1/2 tablespoons (22,5 ml) fresh ginger grated 2 sticks lemongrass halved 1/2 teaspoon (2,5 ml) salt 2 teaspoons (10 ml) curry powder 1 teaspoon (5 ml) turmeric 2 teaspoons (10 ml) Sriracha hot sauce 1 tablespoon (15 ml) honey 1 can (400 ml) coconut milk (not light) 4 cups (1 L) chicken broth maple curry mayonnaise: 1/3 cup (80 ml) mayonnaise 1 teaspoon (5 ml) Sriracha hot sauce 1 tablespoon (15 ml) maple syrup 1 1/2 teaspoons (7,5 ml) curry powder lime, garlic and cilantro mayonnaise: 1/3 cup (80 ml) mayonnaise juice and zest of half a clean lime 1/2 garlic clove chopped 1/3 cup (80 ml) cilantro leaves and stems finely chopped ponzu sauce : 1/4 cup (60 ml) maple syrup 1/4 cup (60 ml) tamari 1 tablespoon (15 ml) rice vinegar juice and zest of one clean lime Accompaniments 1.10 lb (500 g) skinless salmon cubed 1.10 lb (500 g) shrimp peeled and deveined 1.10 lb (500 g) scallops Your choice vegetables (broccolini, baby bok choy, sprouts, mushrooms) cooked basmati rice
Thai fondue with salmon and seafood

Thai fondue with salmon and seafood

Rate this recipe
16 Votes
4
Main course
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • broth:
  • 3 tablespoons
    (45 ml)
    olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    BASSO OLIVE OIL

    BASSO OLIVE OIL

    $8.99 ea.

    1 L


  • 3
    garlic cloves dhopped
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    ORGANIC CELERY

    ORGANIC CELERY

    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 1 1/2 tablespoons
    (22,5 ml)
    fresh ginger grated
  • 2 sticks
    lemongrass halved
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 2 teaspoons
    (10 ml)
    curry powder
  • 1 teaspoon
    (5 ml)
    turmeric
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    SELECTION SPICES

    SELECTION SPICES

    2 for $3.00

    SELECTED SIZES SELECTED VARIETIES


  • 2 teaspoons
    (10 ml)
    Sriracha hot sauce
  • 1 tablespoon
    (15 ml)
    honey
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    SAVE $3.00
    RED ROSE ORANGE PEKOE TEA

    RED ROSE ORANGE PEKOE TEA

    $4.99 ea.

    144 un. NABOB GROUND COFFEE 300 g OR TIMOTHY'S COFFEE CAPSULES 12 un. SELECTED VARIETIES


    SAVE 1.00
    SUN PARLOR HONEY

    SUN PARLOR HONEY

    $4.99 ea.

    500 g, SELECTED VARIETIES


    CASABLANCA HONEY

    CASABLANCA HONEY

    $5.99 ea.

    1 kg SELECTED VARIETIES


  • 1 can
    (400 ml)
    coconut milk (not light)
  • 4 cups
    (1 L)
    chicken broth
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    SAVE $1.00
    PACIFIC BROTH OR SOUP

    PACIFIC BROTH OR SOUP

    $3.99 ea.

    1 l SELECTED VARIETIES



  • maple curry mayonnaise:
  • 1/3 cup
    (80 ml)
    mayonnaise
  • 1 teaspoon
    (5 ml)
    Sriracha hot sauce
  • 1 tablespoon
    (15 ml)
    maple syrup
  • 1 1/2 teaspoons
    (7,5 ml)
    curry powder

  • lime, garlic and cilantro mayonnaise:
  • 1/3 cup
    (80 ml)
    mayonnaise

  • juice and zest of half a clean lime
  • 1/2
    garlic clove chopped
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    ORGANIC CELERY

    ORGANIC CELERY

    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 1/3 cup
    (80 ml)
    cilantro leaves and stems finely chopped

  • ponzu sauce :
  • 1/4 cup
    (60 ml)
    maple syrup
  • 1/4 cup
    (60 ml)
    tamari
  • 1 tablespoon
    (15 ml)
    rice vinegar
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    SAVE $2.50
    BRAGG APPLE CIDER VINEGAR

    BRAGG APPLE CIDER VINEGAR

    $6.99 ea.

    946 ml OR GT'S KOMBUCHA 1.4 L SELECTED VARIETIES



  • juice and zest of one clean lime

  • Accompaniments
  • 1.10 lb
    (500 g)
    skinless salmon cubed
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    FRESH CANADIAN SALMON OR SKINLESS ICELANDIC COD PORTIONS

    FRESH CANADIAN SALMON OR SKINLESS ICELANDIC COD PORTIONS

    $3.99 ea.

    113 g OR ROCK LOBSTER TAILS FROZEN, 2 - 3 OZ


    ATLANTIC SALMON SIDES

    ATLANTIC SALMON SIDES

    $6.99 /lb

    FROZEN, 1.55/100 g


  • 1.10 lb
    (500 g)
    shrimp peeled and deveined
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    COLOSSAL FRESH WATER SHRIMP

    COLOSSAL FRESH WATER SHRIMP

    $14.99 /lb

    6 - 8 SIZE FROZEN OR PREVIOUSLY FROZEN, 3.31/100 g


    SHRIMP SKEWER

    SHRIMP SKEWER

    $1.99 ea.

    FROZEN OR PREVIOUSLY FROZEN, 74 - 90 g


  • 1.10 lb
    (500 g)
    scallops
  • Your choice
    vegetables (broccolini, baby bok choy, sprouts, mushrooms)

  • cooked basmati rice
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    DAINTY SUPER PATNA OR ISLAND RICE

    DAINTY SUPER PATNA OR ISLAND RICE

    $8.99 ea.

    7 kg SELECTED VARIETIES


    GELDA NOOR BASMATI RICE

    GELDA NOOR BASMATI RICE

    $5.99 ea.

    4.54 kg SELECTED VARIETIES599


    BEN'S ORIGINAL FAST & FANCY INSTANT RICE

    BEN'S ORIGINAL FAST & FANCY INSTANT RICE

    2 for $3.00

    132 g, SELECTED VARIETIES OR 1.89 EA


Imprimer ma sélection

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!

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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