Seafood in Asian Broth

Name: Seafood in Asian Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 4 servings Asian fish sauce (nuoc mam or nam pla); 227 grams bottle clam juice; 2 ears of corn (1 lb. total), husks and silk removed; 177 milliliters paper-thin slices fennel; 2 Tbsps minced fresh basil leaves; 1 Tbsp thinly sliced fresh chives; 2 Tbsps minced fresh mint leaves; 1 Tbsp minced fresh jalapeño chili; 85 grams (3 to 6 stalks) fresh lemon grass; 2 Tbsps lime juice; 1 teaspoon grated lime peel; 1 teaspoon salad oil; 227 grams (about sea scallops, rinsed and halved crosswise; 2 kilograms 12 total) shelled, deveined shrimp; 355 milliliters coarsely puréed soft, ripe tomatoes

Seafood in Asian Broth might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 551 calories, 95g of protein, and 7g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up chives, shrimp, basil leaves, and a few other things to make it today.

Instructions

Trim off root and pull coarse outer leaves from lemon grass and discard. Pound lemon grass to bruise slightly.

Ingredients you will need

Lemon Grass

Cut stalks in half lengthwise, then crosswise into about 3-inch pieces.

In a 2- to 3-quart pan over high heat, combine lemon grass and clam juice and bring to boiling. Reduce heat, cover, and simmer 10 minutes.

Ingredients you will need

Lemon Grass

Clam Juice

Equipment you will use

Frying Pan

Pour clam broth through a fine strainer into a bowl. Return broth to pan and discard lemon grass.

Ingredients you will need

Lemon Grass

Broth

Equipment you will use

Sieve

Bowl

Frying Pan

Stir tomatoes, lime peel, lime juice, and jalapeo into clam juice; set aside.

Ingredients you will need

Clam Juice

Lime Juice

Lime Peel

Tomato

Gently mix shrimp and scallops with oil, then mix with 1 tablespoon each of minced mint and basil. Thread seafood horizontally onto thin metal skewers.

Ingredients you will need

Scallops

Shrimp

Basil

Mint

Cooking Oil

Equipment you will use

Metal Skewers

Lightly oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds); lay corn on grill. Close lid on gas grill. Turn corn often until it is speckled black, about 12 minutes.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Grill

About 5 minutes before corn is done, lay skewered seafood on grill. Cook, turning once with a wide spatula, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.

Ingredients you will need

Shrimp

Corn

Equipment you will use

Spatula

Grill

Cut kernels from corn, and pull seafood from skewers; keep warm.

Ingredients you will need

Seafood

Corn

Equipment you will use

Skewers

Over high heat, bring broth mixture to simmering. Stir in remaining minced mint and basil. Ladle broth into wide bowls. Mound corn, seafood, and fennel in each bowl.

Ingredients you will need

Seafood

Fennel

Basil

Broth

Corn

Mint

Equipment you will use

Bowl

Ladle

Sprinkle with chives, and season to taste with fish sauce.

Ingredients you will need

Fish Sauce

Chives

Equipment

Ingredients

Servings:

4servings

Asian fish sauce (nuoc mam or nam pla)227grams

bottle clam juice 2

ears of corn (1 lb. total), husks and silk removed 177milliliters

paper-thin slices fennel 2Tbsps

minced fresh basil leaves 1Tbsp

thinly sliced fresh chives 2Tbsps

minced fresh mint leaves 1Tbsp

minced fresh jalapeño chili 85grams

(3 to 6 stalks) fresh lemon grass 2Tbsps

lime juice 1teaspoon

grated lime peel 1teaspoon

salad oil 227grams

(about sea scallops, rinsed and halved crosswise 2kilograms

12 total) shelled, deveined shrimp 355milliliters

coarsely puréed soft, ripe tomatoes

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.