Fish Family friendly

Japanese fondue

Name: Japanese fondue (sukiyaki) recipe
Ingredients: 200g bean thread vermicelli; 400g chicken breast fillet; 400g beef (top sirloin, rump or tenderloin); 400g fish fillet of your choice (such as cod, snapper, perch or salmon); 300g chrysanthemum leaves or water spinach (from Asian grocers), or watercress; 1 small Chinese cabbage (wombok); 250g firm tofu; 24 green prawns; 400g spinach leaves; 300g mushrooms of your choice (such as button, shiitake, shimeji or oyster); 2.5L basic bone broth; 500ml water; 120g tamarind paste without seeds; 70g tomato paste; 130g white sugar; 60ml fish sauce; 6 garlic cloves, crushed; Toasted sesame seeds; 1/2 bunch of coriander, to taste; Thinly sliced fresh chillies, to taste

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by delicious. team

delicious. team

Jun 26, 2024

"The list of ingredients is just a suggestion. You can choose what you like - there are no hard and fast rules." - Orathay Souksisavanh

Recipe note: You’ll need a Chinese hot pot or large fondue set and strainer scoop for this Sukiyaki.

This recipe is an edited extract from Thai Home Cooking by Orathay Souksisavanh, published by Murdoch Books, RRP $49.99. Available in stores nationally.

200g bean thread vermicelli
400g chicken breast fillet
400g beef (top sirloin, rump or tenderloin)
400g fish fillet of your choice (such as cod, snapper, perch or salmon)
300g chrysanthemum leaves or water spinach (from Asian grocers), or watercress
1 small Chinese cabbage (wombok)
250g firm tofu
24 green prawns
400g spinach leaves
300g mushrooms of your choice (such as button, shiitake, shimeji or oyster)
2.5L basic bone broth

Tamarind sauce

2 cups (500ml) boiling water
120g tamarind paste without seeds
1/4 cup (70g) tomato paste
130g white sugar
1/4 cup (60ml) fish sauce
6 garlic cloves, crushed
Toasted sesame seeds
1/2 bunch of coriander, to taste
Thinly sliced fresh chillies, to taste

Method

1.

Prepare the tamarind sauce. In a bowl, pour the boiling water over the tamarind paste, allow to stand for 10 minutes, then use a spoon to mix the paste into the water until dissolved.
2.

Strain over a saucepan by pressing the paste down with the back of a spoon to extract a thick juice. Add the tomato paste, sugar and 2 tsp fine salt. Bring to a boil over high heat, remove from the heat and add the fish sauce. Allow to cool before serving in individual bowls. Guests can add crushed garlic, toasted sesame seeds, chopped coriander and chopped chilli, to taste.
3.

Rehydrate the vermicelli for 15 minutes in cold water. Finely slice the chicken and beef. Cut the fish into cubes. Cut the chrysanthemum leaves, water spinach or watercress into three sections. Cut the Chinese cabbage and tofu into even-sized pieces. You can choose to peel the prawns or not (unpeeled, they will add more flavour to the broth; peeled and deveined, they will be easier to eat). Arrange all these ingredients, as well as the spinach leaves and mushrooms, in serving dishes.
4.

Heat the broth in a Chinese hot pot or large fondue set. Each guest fills their hot-pot strainer scoop and dips it into the boiling broth, then into their bowl of sauce. Add broth or water as you go to ensure there is enough liquid.
5.

The broth will be enriched with all the flavours of the ingredients over the course of the meal. It is customary to drink the remaining broth at the end.