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Recipe for :

Seafood with Basil Coconut Cream Sauce
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

Ingredients

500g (1lb) white fish fillets
500g (1lb) scallops
500g(1lb) green prawns
2 tablespoons oil
2 cloves garlic, crushed
1 medium onion, sliced
5cm (2 inch) piece fresh ginger, sliced
4 green shallots, chopped
2 400ml cans coconut cream
1 cup fresh basil leaves
1/2 cup cream
1/4 teaspoon turmeric
2 teaspoons plain flour
2 tablespoons chopped fresh basil, extra

Method
  • Chop fish into large chunks, shell prawns, leaving tails intact, remove vein, clean scallops.
  • Heat oil in pan, add garlic, onion, ginger and shallots, cook onion until just soft, add coconut cream and basil, bring to the boil, stirring constantly, reduce heat, simmer, uncovered, 45 minutes or until reduced by half.
  • Strain coconut sauce through fine sieve, discard vegetables.
  • Blend turmeric and flour with cream, add extra basil, stir into sauce, stir over heat until sauce boils and thickens.
  • Steam or poach seafood until just tender; drain, place into seving dish, top with coconut cream sauce.

Martin James

 
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