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1
Place a blender onto the counter and add all 4 of the tomatoes and 1/2 cup of the vegetable stock.
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2
Cover and blend altogether until the tomatoes are completely pureed.
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3
Add the remaining vegetable stock and pulse for a few more seconds to combine.
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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.
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5
While the sauce is heating, take the seafood out of the refrigerator and begin to arrange the fish on a plate.
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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.
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7
If the liquid seems to have reduced just add more vegetable stock.
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8
Take a skewer and a piece of fish, skewer the fish and dip it into the sauce.
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9
Wait just a few seconds and taste with dipping sauces.
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10
Serve the seafood dippers with Lemon Mayonnaise and Ginger Cream
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11
In a mixing bowl combine the mayonnaise, lemon zest and juice.
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12
Difficulty: Easy
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13
In a food processor place both heads of the ginger, pulse the ginger until it has become a pulp.
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14
Place the mayonnaise into a mixing bowl.
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15
Place a clean kitchen towel or cheesecloth over a bowl; transfer the pulp onto the towel.
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16
Pick up the towel by all 4 corners.
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17
Twist the kitchen towel very tightly over the mixing bowl, and let the ginger juice pour into the bowl.
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18
Stir in the mayonnaise, mix well and serve.
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19
Difficulty: Easy
