East Coast Hot Pot

By jennifer_1

Ingredients

• Coconut Curry Sauce
• 1 1/2 cups (375 ml) coconut milk
• 2 tbsp pureed ginger
• 21/4 tbsp chopped garlic
• 2 tbsp red curry paste
• 5 1/2 tbsp brown sugar
• 3 tbsp tomato paste
• 1 1/2 tbsp lime juice
• 2 1/2 tbsp fish sauce
• Hot Pot
• 4 x 3-oz salmon fillets
• 4 x 3-oz haddock fillets
• 20 medium sized (26-30 count) shrimp
• 12 medium sized (20-30 count) scallops
• 2 tbsp canola oil

Details

Servings 4

Preparation

Step 1

Coconut Curry Sauce

1. Heat the coconut milk on medium heat until it begins to separate. Whisk in the ginger, garlic and red curry paste.

2. Continue cooking for 10 minutes then add the brown sugar and tomato paste. Simmer until the curry shows signs of thickening.

3. Take the sauce off the heat and let cool down.

4. Once the curry has cooled, whisk in the lime juice and fish sauce.



Hot Pot

1. Preheat oven to 425 º F. Preheat a large sauté pan on medium heat.

2. Season salmon and haddock and place on a lined baking sheet. Cook in oven for 8 to 10 minutes until both are done.

3. Add oil to sauté pan. Once it begins to show signs of smoking, add the scallops and shrimp. Season with salt and pepper.

4. Sear the scallops and shrimp on both sides. Add enough of the coconut curry sauce to cover. Simmer until the shrimp and scallops are cooked.

5. Arrange one piece of the salmon, one piece of the haddock, five shrimp and three scallops on a plate with your favourite rice or potato and ladle the coconut curry overtop.