3 Way Seafood Stew in Thai Coconut Broth

Who says comfort food can’t be luxurious? With snapper belly, tiger prawns and Hokkaido scallops immersed in a smooth coconut broth, there’s no space for blues.

Ingredients (serves 2)

  • 200g of snapper belly
  • 2 large tiger prawns
  • 6-8 Hokkaido scallops
  • 4 sticks of lemongrass
  • 2 – 3 handfuls of kaffir lime leaves
  • 1/2 large yellow onion
  • 1/2 lemon
  • 1/2 tablespoon sugar
  • Cayenne pepper

Getting it Done!

  1. To make the base, add 1 cup of coconut milk / cream, 1 cup of chicken stock and 1 cup of water to a heavy bottom pot
  2. Bring to a simmer over low heat, make sure it does not come to a boil as the milk will split
  3. Quarter the 1/2 onion and add to the base
  4. Add also the lemongrass, the sugar and a generous dash of Cayenne pepper before stirring well
  5. TIP: Break the lemongrass by wringing it, as you would do when you want to squeeze water out of a cloth. This release the flavor and the oils
  6. Add the lime leaves when the base is simmering again, stirring well
  7. When the leaves turn a dirty green, remove all ingredients from the base, leaving only the liquid on low heat
  8. Portion the snapper belly into large chunks and gently place into the base to poach for about 10 minutes before turning off the heat (you’ve got poached snapper)
  9. In a pan, add a drizzle of oil (any type will do) and bring to smoking point over medium heat
  10. When the oil starts to smoke, add the prawns, one at a time to sear it
  11. Cook each side for about 2 minutes, turning only once before removing (you’ve got seared prawns)
  12. Dry the scallops thoroughly and set aside
  13. Over medium heat, add a drizzle of oil (any type) to a grill pan
  14. When the oil starts to smoke, add the scallops to the grill pan, one at a time
  15. Leave for 90 seconds to let the grill marks set in before turning over to cook for another 90 seconds (you’ve got grilled scallops)
  16. Remove and set aside
  17. Assemble the ingredients and you now have seafood cooked 3 ways in a Thai coconut broth. Best eaten with rice.
  18. Done!
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