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Japanese Fish Fondue

Japanese Fish Fondue

Japanese Fish Fondue

Ingredients

  • 600 g fish of your choice: salmon, cod,...

  • 200 g soybean sprouts

  • 2 leeks

  • 1 Chinese cabbage

  • 2 carrots

  • 800 ml fish broth (from a jar)

  • 2 fish stock cubes

  • pepper

  • salt

Preparation

Preparation:

Cut the fish into smaller pieces so they stay well on the fondue forks.

Dissolve the fish stock cubes in 1.5L of water.

Cut the leek into diagonal rings and the carrots into strips 1 cm long.

Method:

Put the fish stock and fish broth in the fondue pot and bring to a boil.

Then add the vegetables and let them cook for a few minutes. Turn off the heat and season the dish to taste with pepper and salt.

Cook the pieces in the broth. Allow about 5 minutes per piece of fish.

Enjoy your meal!

Tips

Add noodles and let them cook for 4 minutes, or serve with rice of your choice.

Serve with various sauces such as: soy sauce, Thai fish sauce, teriyaki, sweet soy sauce,...

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