Aromatic Seafood Pot

Aromatic Seafood Pot

Aromatic Seafood Pot

An extract from our mini cookbook ‘The CHEF on our FARM’.
Recipe compliments of chef Steven Snow of Fins Restaurant

Ingredients

  • 30ml (1.5 tablespoons) Brookfarm Premium Grade Macadamia Oil
  • 5ml (1 teaspoon) sesame oil
  • 8 red shallots, finely sliced
  • 1 clove garlic, finely chopped
  • ½ cm (1/4”) piece of ginger, peeled and finely chopped
  • 2 raw Moreton Bay bugs, cut in half lengthways (substitute mussels)
  • 250g (8oz) boneless fish fillet (mahi-mahi, blue eyed trevalla, cobia or similar) cut in 10 large bite sized pieces
  • 4 x 10 cm (4”) squid tubes – cleaned and cut into 4 lengthways
  • 4 large green king prawns, peeled and deveined. Leave tails intact
  • 10ml (2 teaspoons) gluten free dark soy sauce or gluten free tamari
  • 10 ml (2 teaspoons) fish sauce
  • 10 ml (2 teaspoons) sweet chilli sauce
  • 1 fresh kaffir lime, leaf finely chopped
  • 250 ml ( 1 cup) fish or chicken stock
  • 80 ml (4 tablespoons) coconut milk
  • 6 whole basil leaves
  • 6 coriander leaves
  • 1 spring onion. Chopped diagonally
  • Steamed or boiled rice to serve

 

Method

  • Heat the oils n a wok over a medium heat.
  • Add shallots, garlic, ginger and bugs and stir fry for 1 minute.
  • Add the fish, lightly toss and fry for 30 seconds.
  • Add squid, prawns and fry for a further 30 seconds.
  • Add soy, fish sauce, chilli sauce and kaffir lime leaf.
  • Toss to combine. Fry for 10 seconds, coating the seafood.
  • Add stock and increase heat to bring to a simmer.
  • Add coconut milk and the remaining ingredients.
  • Serve immediately with steamed or boiled rice.
Seafood Pot
Seafood Pot Brookfarm
Skills

Posted on

February 10, 2016

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