Leafing through an old "Elle à Table" Magazine, I found one similar to this, and tweaked it to my taste with a group of friends. It's very easy, but still festive and very unique.
We made the fondue right in the wok, using peeled and deveined shrimp, monkfish and lightly steamed broccoli to cook. We steamed some basmati rice and put little bowls of it on everyone’s plates. I made a salad with sliced cucumbers, radishes, diced tomatoes and a little minced cilantro. The dressing was made with the juice of a lemon and about 1/4 cup each of olive oil and dark oriental sesame oil.
We gathered around and had a great time cooking our bits of food, then dumping them on our rice. When we had had all we wanted we ladled some of the fondue liquid into our rice bowls and it made a great soup.
If you don’t want to go the fondue route, simply make up the fondue mixture, dump in the seafood and broccoli to cook in the hot liquid for a few minutes then ladle into bowls like soup. —AlyceMantia
firm white fish, such as monkfish, swordfish or halibut
CLoves garlic, finely minced
Stem lemongrass, finely minced
Small hot red pepper, minced (optional)
Fresh ginger, about 1" square, peeled and grated