Place a blender onto the counter and add all 4 of the tomatoes and 1/2 cup of the vegetable stock. Cover and blend altogether until the tomatoes are completely pureed. Add the remaining vegetable stock and pulse for a few more seconds to combine.
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.
While the sauce is heating, take the seafood out of the refrigerator and begin to arrange the fish on a plate.
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. If the liquid seems to have reduced, just add more vegetable stock.
Take a skewer and a piece of fish, skewer the fish and dip it into the sauce. Wait just a few seconds and taste with dipping sauces.
Serve the seafood dippers with Lemon Mayonnaise and Ginger Cream
In a mixing bowl combine the mayonnaise, lemon zest and juice.
Yield: 8 servings
Prep Time: 10 minutes
In a food processor place both pieces of the ginger, pulse the ginger until it has become a pulp. Place the mayonnaise into a mixing bowl.
Place a clean kitchen towel or cheesecloth over a bowl; transfer the pulp onto the towel. Pick up the towel by all 4 corners.
Twist the kitchen towel very tightly over the mixing bowl, and let the ginger juice pour into the bowl. Stir in the mayonnaise, mix well and serve.
Recipes written by Danny Boome - All Rights Reserved by Crash Bang Boome Production LLC