Coconut-Ginger Seafood Soup
COCONUT-GINGER SEAFOOD SOUP
LEMONGRASS-YUZU RELISH
- Chef Paul Cecconi
FOR THE SOUP……..
2 ONIONS-SMALL DICE
2 RIBS CELERY-SMALL DICE
1 CARROT-SMALL DICE
6 GARLIC CLOVES-SLICED
2 TBSP GINGER-GRATED
1 PC LEMONGRASS-FINELY MINCED
2 TBSP SESAME OIL
1 CUP TOMATO PUREE
1 CUP COCONUT MILK
1/2 CUP YUZU JUICE
1 TBSP SAMBAL
2 LITERS FISH STOCK OR CHICKEN STOCK
1/2 LB PRAWNS-CUT IN HALF
1/2 LB OYSTERS-CUT IN 4’S
1/2 LB MUSSELS
METHOD………..
-SAUTE FIRST 6 INGREDIENTS IN THE SESAME OIL TIL BROKEN DOWN AND BEGINNING TO CARAMELIZE
-ADD IN TOMATO PUREE AND COOK FOR A FURTHER 5 MINUTES
-ADD IN COCONUT MILK, YUZU, SAMBAL AND FISH STOCK AND SIMMER FOR 30 MINUTES
-FINALLY ADD IN THE FRESH SEAFOOD
FOR THE ADDITION OF SALMON AND BLACK COD………
1/2 LB SALMON
1/2 LB BLACK COD
1/2 CUP SOY SAUCE
1 TBSP GINGER GRATED
3 GARLIC CLOVES-CRUSHED
1/2 CUP YUZU JUICE
1/2 CUP HONEY
1 TBSP SAMBAL
METHOD:
-MARINATE THE SALMON AND BLACK COD IN THE ABOVE INGREDIENTS FOR APPROX 1 HOUR
-AFTER 1 HOUR PLACE FISH ON BAKING SHEETS AND BAKE IN AN 275 DEGREE OVEN FOR ABOUT 15 MINUTES OR UNTIL THE FISH IS JUST COOKED
-NOW FLAKE THE FISH INTO THE SOUP
FOR THE LEMONGRASS-YUZU RELISH
2 PC LEMONGRASS-FINELY MINCED
2 GARLIC CLOVES-MINCED
3 PC GREEN ONION-FINE CHOPPED
1/2 cup CHIVES-CHOPPED
2 TBSP HONEY
3 TBSP YUZU JUICE
2 TSP SESAME OIL
METHOD:
-COMBINE ALL INGREDIENTS AND LET SIT FOR 20 MINUTES
TO FINISH:
-TOP SOUP WITH RELISH AND ENJOY!!