Just posting this for my friend Sheila

Bubbling Asian Fondue From the Sunset Magazine Febuary 2000 issue

Makes 4 to 6 servings



Ingredients



•4 to 6 cups bite-size vegetable pieces (choose 2 or 3—asparagus, broccoli, green beans)

•1/2 pound boned, skinned firm-flesh fish such as halibut

•1/2 pound sea scallops

•1/2 pound shrimp (31 to 40 per lb.), shelled and deveined

•Asian broth

•Sauces (choose 3 or 4)

•-Chutney yogurt

•-Cilantro mustard

•-Ginger-soy

•-Wasabi cream

•2 to 3 cups cooked rice


Preparation


1. In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again.

2. Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

3. In a 3-quart metal chafing dish or pan over high heat, bring all Asian broth to a boil. If using a 2-quart fondue pan, fill halfway with boiling broth (keep remaining broth hot; cover, and set over lowest heat on a range).

4. Set container on an alcohol or canned solid-fuel flame or an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.

5. Spear foods, 1 piece at a time, with fondue forks or thin skewers (metal or wood) and immerse in broth. Cook vegetables until they are hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into sauces and eat. As liquid evaporates in pan, add more boiling broth, using all.

6. After vegetables and seafood are consumed, ladle remaining broth into bowls and add rice to each portion. Eat with spoons.



Asian Broth

Yield: Makes 6 cups

•6 cups fat-skimmed chicken broth

•1/2 cup thinly sliced green onions

•6 slices fresh ginger (quarter size)

•1 or 2 dried hot red chiles

•2 cloves garlic, peeled and pressed

In a 2 1/2- to 3-quart pan over high heat, bring to a boil chicken broth, green onions, ginger, red chilies, and garlic. Reduce heat, cover, and simmer 15 to 20 minutes. With a slotted spoon, lift out and discard ginger and chilies.



Sauces



Chutney Yogurt

•1/4 cup finely chopped mango chutney

•1/2 cup plain nonfat yogurt

In a small bowl, mix chutney with yogurt



Cilantro Mustard

Makes About 1/2 cups

•1/2 cup reduced-fat or regular mayonnaise

•2 tablespoons finely chopped fresh cilantro

•1 tablespoon Dijon mustard

•1/2 teaspoon Asian (toasted) sesame oil

In a small bowl, mix mayonnaise, cilantro, mustard, and sesame oil.



Wasabi Cream

Makes About 1/2 cup

•1 tablespoon wasabi powder

•1/2 cup sour cream

•1 tablespoon minced chives or green onions

In a small bowl, mix wasabi powder with 2 teaspoons water until smooth. Add sour cream and minced chives or green onions; mix well. Add salt to taste.



and lastly the favorite:



Ginger-Soy

Makes About 1/2 cup

•1/2 cup soy sauce

•2 tablespoons dry sherry

•2 tablespoons minced fresh ginger

•4 teaspoons sugar

•2 teaspoons minced garlic

In a small bowl, mix soy sauce, sherry, ginger, sugar, and garlic