Savory Tomato Shabu Shabu With Seafood Dippers
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Vegetable Stock450 g
Scallop (sliced in 1/2)1 cup
Mayonnaise1 large
Lemon (zested and juiced)Directions:
1
Place a blender onto the counter and add all 4 of the tomatoes and 1/2 cup of the vegetable stock
2
Cover and blend altogether until the tomatoes are completely pureed
3
Add the remaining vegetable stock and pulse for a few more seconds to combine
4
Place mixture into a saucepan or stove-top safe fondue pot, add the sliced ginger and roughly chopped cilantro, cover and place on medium heat until the mixture comes to a boil
5
While the sauce is heating, take the seafood out of the refrigerator and begin to arrange the fish on a plate
6
As soon as the sauce has come to the boil, transfer the pot onto the heat station on the table, and continue to keep the mixture at boiling point
7
If the liquid seems to have reduced just add more vegetable stock
8
Take a skewer and a piece of fish, skewer the fish and dip it into the sauce
9
Wait just a few seconds and taste with dipping sauces
10
Serve the seafood dippers with Lemon Mayonnaise and Ginger Cream In a mixing bowl combine the mayonnaise, lemon zest and juice
11
Yield: 8 servings Prep Time: 5 minutes Difficulty: Easy In a food processor place both heads of the ginger, pulse the ginger until it has become a pulp
12
Place the mayonnaise into a mixing bowl
13
Place a clean kitchen towel or cheesecloth over a bowl; transfer the pulp onto the towel
14
Pick up the towel by all 4 corners
15
Twist the kitchen towel very tightly over the mixing bowl, and let the ginger juice pour into the bowl
16
Stir in the mayonnaise, mix well and serve
17
Yield: 8 servings Prep Time: 5 minutes Difficulty: Easy