Asian Bouillabaisse – Guest Chef Tim Sizer

September 20, 2012/in Cook, Food, Sides, Soups & Salads /by kbw71

INGREDIENTS

• 2 ounces vegetable oil
• 4 ounces grated ginger
• 4 ounces minced garlic
• 8 ounces saki
• 32 ounces coconut milk
• 6 ounces lime juice
• 8 ounces clam stock or seafood stock
• 4 ounces brown sugar
• 2 ounces fish sauce
• 2 ounces garlic chili sauce
• 4 Mussels – cleaned, de-bearded
• 4 clams
• 8 ounces fish – swordfish, halibut, whitefish / personal choice
• 8 ounces lobster meat
• 4 Scallops
• 4 Shrimp – peeled and deveined

GET COOKIN'

1. Heat oil.
2. Add ginger and garlic.
3. Deglaze with Saki and cook until alcohol evaporates.
4. Add remaining ingredients except seafood.
5. Bring to simmer and lower heat. Cook for 8 minutes.
6. Add all seafood and cook approx. 5 minutes or until seafood is just finished.
7. Garnish with cilantro sprigs, green onion, and sesame seeds.
   Optional: lime wedges and rice noodles.

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