Chinese Fish Fondue

A delicious mushroom dish for any occasion!

Debone the fish fillet, rinse and dry and cut into 3 x 3 cm cubes.

Remove the lobster crabs from their shells, remove the intestines, rinse and dry.

Arrange the fish and crabs separately in dessert bowls or possibly on a platter.

Cut the lemon into wheels and rinse the parsley, drain and garnish the fish with the plucked leaves and the lemon slices.

The sauces (Dijon mustard mayo – Cantonese sweet and sour sauce – oil soy dip – garlic sauce) can be prepared the day before, then put them in small dessert bowls and refrigerate.

Clean and rinse the scallions and cut them into diagonal 2 cm long pieces.

Clean, rinse, halve and seed the peppers, then cut them into narrow strips.

Peel the carrots and score them lengthwise with a kitchen knife to create pretty flowers when slicing.

Clean the mushrooms as well as the oyster mushrooms, rinse if necessary, cut the mushrooms into narrow slices and divide the oyster mushrooms into pieces.

Clean the mustard greens, rinse, remove the stems and cut into strips.

Clean, rinse, drain and slice the Chinese leafy cabbage into strips. Drain and slice the bamboo shoots.

Rinse the bean sprouts and blanch in boiling hot water for 30 seconds, cool a

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