Ingredients
⢠2 medium bonito potatoes (may substitute yucca root, sweet potatoes or other potatoes/tubers)
⢠About 10 - 12 whole, fresh okra
⢠1/2 Vidalia onion, or similar onion
⢠1 hunk of ginger, a bit bigger than a man's thumb
⢠2 hot peppers of your choice (I use dried arbol chilies, jalapeños or Serrano would be fine as well)
⢠2 TBS extra virgin olive oil
⢠2 tsp ground cinnamon
⢠2 tsp ground allspice
⢠1 tbsp ground black pepper
⢠1/2 lb. boneless salmon fillet (skin optional, although I prefer it)
⢠1/2 lb. peeled, deveined shrimp (51/60 count is fine)
⢠1 - 2 cups rice (uncooked, I prefer Jasmine rice for this dish), based on your preference of how much rice to serve with the food
Feel free to use your own preferred mixture of seafood!
Directions
2.
⢠Set aside in a prep bowl ("Bowl A"):
3.
â 2 garlic cloves, sliced into large (about 1/4" thick) slabs
4.
â Half of the ginger, peeled and sliced into large (about 1/4" thick) slabs
5.
â 1 of the hot peppers, cut into a few large pieces
6.
⢠Slice the onion into large "petals" (cut the onion in half through the center, lay the half flat and cut into eighths)
7.
⢠Rinse and cut the salmon (or other fish) into large (1") cubes and set aside
8.
⢠Rinse the shrimp and pat dry
9.
⢠Rinse the scallops, no need to pat dry
10.
⢠Drain the water out of the coconut and save
11.
⢠Peel and slice the mango into chunks, saving any juice
12.
⢠Set aside in a prep bowl ("Bowl B"):
13.
â Carrots, peeled and cut into 1" long pieces
14.
â Bonito potatoes, peeled and cut into 1" or so cubes
15.
â 2 garlic cloves, sliced into large (about 1/4" thick) slabs
16.
â Half of the ginger, peeled and sliced into large (about 1/4" thick) slabs
17.
â 1 of the hot peppers, cut into a few large pieces
18.
â Okra, with the tips and caps cut off, sliced into two or three thick (1/2") slices
19.
â Scrape about 1/3 cup worth of meat out of the coconut, in slivers or chunks, and set aside
21.
Put a medium-sized stock pot over medium heat, and put in the 2 cans of coconut water, the saved water from the fresh coconut, and the contents of "Bowl B". Add the cloves, cumin, cinnamon, allspice, black pepper, and salt. Start to prepare according to the instructions. Once the rice is cooking, heat 1 tbsp of the olive oil in a medium pan on high heat, and then put in the onion; when it is halfway sautéed, put the contents of "Bowl A" into the pan. As soon as this is just about done sautéing, put into the pot before it burns, and try to get as much of the oil as possible from the pan into the pot (most of it should have been absorbed, though). Bring pot to a simmer, uncovered, stirring once every four or five minutes. When the rice has about 8 minutes left to cook (the pot should have been simmering for at least 10 minutes), add the salmon, and heat the other tbsp of olive oil in the same pan that the onions were cooked in, on high heat. As soon as it is hot, put the shrimp in the pan, cook for 90 seconds to 2 minutes on one side, turn, and cook for up to 2 more minutes on the other side, just barely cooked. Immediately put the shrimp (and all oil/scrapings from the pan) into the pot before they burn. Add the scallops and mango to the pot at this time. Ensure that the scallops are fully stirred in and covered in liquid, bring to a low boil for about 3 - 5 minutes, until the scallops are cooked. Serve over rice in bowls and eat with a spoon.
New-York Restaurants
