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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!
4
3 16 5 1
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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    1 L SELECTED VARIETIES

  • 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
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    SELECTED SIZES SELECTED VARIETIES

  • 2 teaspoons
    (10 ml)
    Sriracha hot sauce
  • 1 tablespoon
    (15 ml)
    honey
  • 1 can
    (400 ml)
    coconut milk (not light)
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  • 4 cups
    (1 L)
    chicken broth
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  •
    maple curry mayonnaise:
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    SELECTED SIZES SELECTED VARIETIES

  • 1/3 cup
    (80 ml)
    mayonnaise
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    SELECTED SIZES SELECTED VARIETIES

  • 1 teaspoon
    (5 ml)
    Sriracha hot sauce
  • 1 tablespoon
    (15 ml)
    maple syrup
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    375 ml SELECTED VARIETIES

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    631 - 925 g OR 50 UN. SELECTED VARIETIES

  • 1 1/2 teaspoons
    (7,5 ml)
    curry powder

  • lime, garlic and cilantro mayonnaise:
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    SELECTED SIZES SELECTED VARIETIES

  • 1/3 cup
    (80 ml)
    mayonnaise
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    SELECTED SIZES SELECTED VARIETIES


  •
    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
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  • 1/4 cup
    (60 ml)
    tamari
  • 1 tablespoon
    (15 ml)
    rice vinegar
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  •
    juice and zest of one clean lime

  • Accompaniments
  • 1.10 lb
    (500 g)
    skinless salmon cubed
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  • 1.10 lb
    (500 g)
    shrimp peeled and deveined
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  • 1.10 lb
    (500 g)
    scallops
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  • Your choice
    vegetables (broccolini, baby bok choy, sprouts, mushrooms)

  • cooked basmati rice
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    907 g

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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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