Seafood with Basil Coconut Cream Sauce
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.
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.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
(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
fish into large chunks, shell prawns, leaving
tails intact, remove vein, clean scallops.
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.
coconut sauce through fine sieve, discard vegetables.
turmeric and flour with cream, add extra basil,
stir into sauce, stir over heat until sauce
boils and thickens.
or poach seafood until just tender; drain, place
into seving dish, top with coconut cream sauce.