Seafood in Coconut Milk
A little spice in coconut milk like the addition of chillies makes it absolutely delicious. The chilli enhances that creaminess to the coconut milk. The one drawback is that you will eat more rice with it. You’ll just have to watch your diet during the next meal! 🙂
1 tilapia, cleaned, gutted and scales removed and then grilled on charcoal or over your cooking stove.
1 cup mussels
2 squids, cut into rigs
1 cup shrimps
half a squash, peeled and cut into cubes
1 cup green beans (sitaw)
3 cups coconut milk
3 gloves garlic, shopped finely
2 tsp shrimp paste (bagoong alamang) (use salt instead, amount is according to taste)
1/2 tsp freshly ground black pepper (use mortar and pestle to grind)
1 medium onion, chopped roughly
3 long chillis
1½ tbsp vegetable oil
- Heat a large casserole pan or wok.
- Add the oil and then saute the garlic until golden and fragrant (do not burn).
- Quickly add the onions and stir fry until translucent.
- Pour-in coconut milk, stir, and bring to a boil.
- Add the squash (kalabasa) and green beans (sitaw).
- Sprinkle ground black pepper; add the chillies.
- Season with shrimp paste or salt.
- Carefully drop in the grilled tilapia, mussels, shrimps and squid and cook for 3 to 5 minutes.
- Gently transfer to a serving dish and impressed the family and guests with this masterpiece of taste and texture.