Coconut and Lime Seafood Soup

Coconut and lime is a good pair, both in sweet or savoury. This soup is a very quick meal since the seafood takes very little time to cook through. If you like spicy, just add more chilli. 

INGREDIENTS:

1 cup Coconut Milk (Not coconut cream)

1 cup Chicken Stock

4 cups Water

1 dozen Mussels (I used frozen)

2 dozen Prawns

2 pieces Cod Fish (I used frozen), cut into big chunks

10 Button Mushrooms, sliced

1 small Onion, sliced

1 Lime

1 Red Chili, cut into small arounds (optional)

1 handful Cilantro, rinsed

Salt to taste

DIRECTION:

1. In a soup pot, combine coconut milk, chicken stock and water.  Bring it to a boil over high heat.

2. Add mushrooms and onion.  Let it to boil for 10 minutes for the flavour to develop into the soup base.

3. According to the order follow, add mussels, cod fish, and prawns.  Let the soup comes to the boil again.  Then, add cilantro and squeeze the lime juice in.  Add chili if you are using.  Season the soup with salt to taste.  Remove the soup from the heat immediately and serve.

Oven Cook Seafood Foil Parcel

The simpler, the best - it is totally applicable to making seafood.  I leave out the butter and herbs, and only allow the juice of the seafood, and a little white wine, to stew itself and build up the lovely sweetness.  The lemon juice at the end elevates the flavour of the mussels and broth.  Remember to prepare some bread to mop up this delicious liquid.  Click Here to check out how to open a crab.

INGREDIENTS:

1 Crab

1 dozen mussels

1 dozen Prawns

2 pcs Cod Fillets

1/2 Lemon of Juice

1/4 cup Dry White Wine

1 knob of ginger, about finger long, cut into arounds

Sea Salt

Vegetable Oil

DIRECTION:

1. Pre-heat the oven to 400F.

2. Line foil on a roasting pan.  Drizzle 2 tablespoons of oil and lay the ginger pieces evenly on top.

3. Evenly place the seafood in the pan. Sprinkle with sea salt and drizzle the white wine.  Cover the pan with another piece of foil.  Roll the edges to seal it to create a foil bag.  Roast it in the oven for 25 minutes.

4. Remove the top foil.  Drizzle the fresh lemon juice over the seafood.  Serve immediately.

Leek and Shrimp Light Soup | 大蔥蝦湯

Leek and Shrimp Light Soup | 大蔥蝦湯 

Ingredients: (yield 4 servings)

3 Leeks (white part only)

1.5 cups Carrot, sliced

13-15 Shrimp, deveined and unshelled

7-9 Mussels

4 cups Chicken Broth

1 cup Whole Milk

1 teaspoon Paprika

2 tablespoons Butter

Black Pepper to taste

Sea Salt to taste

材料：(4人份)

3 大蔥 (白色部份)

1.5 杯  紅蘿蔔，切粒

13-15 隻   蝦，去腸和殼

7-9 隻   青口

4 杯   雞湯

1 杯   全脂奶

1 茶匙   紅甜椒粉

2 湯匙   牛油

黑胡椒   調味

海鹽   調味

DIRECTION:

Sake Steamed Mussels | 清酒煮青口

Sake Steamed Mussels | 清酒煮青口  

Ingredients:

2 lbs Mussels

300 ml Sake

2-3 sprigs Fresh Basil

1/2 Meyer Lemon

15 gram Ginger Slices

材料：

2 磅   青口

300 毫升   清酒

2-3 束   九層塔

1/2 個   梅爾檸檬

15 克   檸檬

DIRECTION: