Shellfish with Cococnut cream

Shellfish with Coconut Cream Recipe - Fiji

Region / culture: Fiji | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shellfish with Coconut Cream is a delicious and creamy seafood dish that is perfect for a special dinner or gathering. The combination of fresh shellfish and rich coconut cream creates a flavorful and satisfying meal that is sure to impress your guests.

History

This recipe has its origins in coastal regions where shellfish are abundant and coconut is a staple ingredient. The creamy coconut cream adds a tropical twist to the dish, making it a popular choice for seafood lovers around the world.

Ingredients

0.5 bucket of shellfish (cockles, mussels)
2 cups of coconut cream
1 sliced onion
1 piece of crushed garlic
1 tsp of crushed coriander leaves
1 tbsp of oil
salt and pepper to taste

How to prepare

Split open the shellfish and clean them in their half-shells before placing them in a pot.
Pour coconut cream over the shellfish and cook for 10 minutes.
Fry onion, garlic, and coriander leaves in oil.
Pour this mixture over the shellfish and cook gently for 10–20 minutes or until the liquid starts to boil.
Add salt and pepper to taste.

Variations

Add diced tomatoes or bell peppers for a pop of color and extra flavor.
Use different types of shellfish, such as clams or shrimp, for a unique twist on the recipe.
Spice up the dish with some red chili flakes or a splash of hot sauce for a bit of heat.

Cooking Tips & Tricks

Make sure to clean the shellfish thoroughly before cooking to remove any sand or grit.

- Be careful not to overcook the shellfish, as they can become tough and rubbery.

- Adjust the amount of coconut cream to suit your taste preferences – you can add more or less depending on how creamy you want the dish to be.

Serving Suggestions

Serve Shellfish with Coconut Cream over steamed rice or with crusty bread to soak up the delicious sauce. Garnish with fresh herbs and a squeeze of lime for added flavor.

Cooking Techniques

The key to making Shellfish with Coconut Cream is to cook the shellfish gently to prevent them from becoming tough. Be sure to simmer the dish over low heat to allow the flavors to meld together.

Ingredient Substitutions

If you don't have coconut cream, you can use coconut milk as a substitute. You can also use different types of shellfish or add in other seafood, such as fish or squid, for a varied dish.

Make Ahead Tips

You can prepare the shellfish and coconut cream mixture ahead of time and refrigerate it until you are ready to cook. Simply reheat the dish on the stove before serving.

Presentation Ideas

Serve Shellfish with Coconut Cream in individual bowls or on a large platter for a stunning presentation. Garnish with fresh herbs and a sprinkle of toasted coconut for an elegant touch.

Pairing Recommendations

Pair Shellfish with Coconut Cream with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the rich flavors of the dish. A side salad or steamed vegetables make a perfect accompaniment.

Storage and Reheating Instructions

Store any leftovers of Shellfish with Coconut Cream in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Shellfish with Coconut Cream contains approximately 300 calories.

Carbohydrates

Each serving of Shellfish with Coconut Cream contains approximately 10 grams of carbohydrates.

Fats

Each serving of Shellfish with Coconut Cream contains approximately 20 grams of fats.

Proteins

Each serving of Shellfish with Coconut Cream contains approximately 15 grams of proteins.

Vitamins and minerals

Shellfish are a good source of vitamins and minerals, including vitamin B12, iron, and zinc.

Alergens

This recipe contains shellfish and coconut, which may be allergens for some individuals. Please check for any allergies before consuming.

Summary

Shellfish with Coconut Cream is a rich and flavorful dish that is high in fats and proteins. It is a good source of vitamins and minerals, but may not be suitable for individuals with shellfish or coconut allergies.

Summary

Shellfish with Coconut Cream is a delicious and indulgent seafood dish that is perfect for a special occasion or a cozy night in. The creamy coconut cream adds a tropical twist to the dish, making it a flavorful and satisfying meal that is sure to impress. Enjoy this dish with your favorite side dishes and a glass of wine for a memorable dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear in my heart. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a master in the kitchen, and I spent countless hours by her side, absorbing every bit of knowledge she had to offer.

One summer day, while we were visiting the coast, my grandmother took me to a local seafood market. The smell of the ocean filled the air as we walked past rows of glistening fish and shellfish. I was mesmerized by the vibrant colors and shapes of the sea creatures on display.

As we perused the market, my grandmother's eyes lit up when she spotted a pile of fresh shellfish. She carefully selected a variety of clams, mussels, and shrimp, explaining to me the importance of choosing the freshest ingredients for a dish to truly shine. We brought our bounty back to our rental cottage, ready to embark on a culinary adventure.

Back in the kitchen, my grandmother set to work, her hands moving with grace and precision as she cleaned and prepped the shellfish. She showed me how to properly debeard mussels and scrub clams to remove any sand or grit. I watched in awe as she effortlessly cracked open coconuts to extract the creamy, sweet milk inside.

As the shellfish simmered in a fragrant broth of coconut milk, lemongrass, and ginger, the air filled with a tantalizing aroma that made my stomach growl in anticipation. My grandmother explained that the key to a successful dish was to balance the flavors of the sea with the richness of the coconut cream, creating a harmonious blend of sweet and savory.

After a final sprinkle of fresh herbs and a squeeze of lime, the dish was ready to be served. We sat down at the table, our mouths watering as we took our first bite of the shellfish with coconut cream. The flavors exploded on my tongue, the delicate sweetness of the coconut complementing the briny shellfish perfectly.

As we savored each mouthful, my grandmother regaled me with stories of her own culinary adventures, recounting the recipes she had learned from her own mother and grandmother. She spoke of the importance of passing down these traditions from generation to generation, ensuring that the art of cooking would never be lost.

That day, as we sat together at the table, enjoying our meal and each other's company, I realized the true magic of cooking. It wasn't just about following a recipe or creating a delicious dish – it was about the memories and stories that were woven into every bite, connecting us to our past and to each other.

Since that day, the recipe for shellfish with coconut cream has become a staple in my own culinary repertoire. Every time I prepare it, I am transported back to that summer day on the coast, when I learned the art of cooking from my beloved grandmother. And as I share this dish with my own family and friends, I pass on not just a recipe, but a piece of my own story, keeping alive the traditions that have been handed down through generations.