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Thai fondue with salmon and seafood 2020-11-26 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

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Main course

0:25

Preparation

0:20

COOKING

0:45

TOTAL TIME

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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

$3.99 ea.

500 ml SELECTED VARIETIES

SAVE $3.00

BASSO OLIVE OIL

$8.99 ea.

1 L

3

garlic cloves dhopped

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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

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

$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

$4.99 ea.

500 g, SELECTED VARIETIES

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

$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

$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

$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

$3.99 ea.

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

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

$14.99 /lb

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

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

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7 kg SELECTED VARIETIES

GELDA NOOR BASMATI RICE

$5.99 ea.

4.54 kg SELECTED VARIETIES599

BEN'S ORIGINAL FAST & FANCY INSTANT RICE

2 for $3.00

132 g, SELECTED VARIETIES OR 1.89 EA

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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!

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