Tuesday, November 20, 2012

Claypot Seafood with Pumpkin

Comfort food for the autumn season - my series of claypot dishes on the way....

1 medium-sized pumpkin (use 1/4 of it) - peeled, remove seeds and cut into large cubes
4 small slices of fish fillet
12 mussels - washed and cleaned
8 squid rings
6 prawns - peeled and deveined, with tail intact
1 cup chicken or vegetable broth
3 tbsp dessicated coconut
1/2 cup coconut milk
few slices of ginger
2 cloves garlic - unpeeled and lightly mashed
2 stalk lemongrass - white part only, lightly mashed
1 star anise 
1 tsp coriander seeds - lightly pound
1 tbsp soy sauce
1 tbsp oyster sauce
salt and pepper to taste
1 tbsp cooking oil

  1. Heat up a pan on medium low heat.  Lightly fry the grated coconut till aromatic and lightly browned.  Remove and set aside.
  2. Heat up oil in a pan.  Saute the onion, ginger, garlic and lemongrass till aromatic.
  3. Add cubed pumpkin.  Drizzle soy sauce and oyster sauce and do a quick stir fry.
  4. Pour in coconut milk and stock.  Add star anise and coriander seeds.  Bring to a boil and simmer for about 10 minutes or until pumpkin is slightly tender.  Sprinkle salt and pepper to taste.
  5. Transfer pumpkin mixture to a claypot.  Add dessicated coconut,  fish slices, mussels, squid rings and prawns.
  6. Cover and cook for 5 minutes or until the mussels have opened up and all ingredients are cooked.
  7. Drizzle shaoxing wine along the claypot cover and continue to simmer for 1 minute.
  8. Turn off heat and serve immediately. 

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