Indonesian Seafood Medley with Creamy Coconut Sauce: A Sensory Feast

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined 8 oz scallops, rinsed and patted dry 8 oz white fish fillets, cut into bite
• sized pieces 2 cups jasmine rice 4 cups water 1 cup coconut milk 3 tbsp vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 1 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp ground nutmeg Salt and pepper to taste Fresh cilantro, for garnish Lime wedges, for serving

Instructions

1. In a large saucepan, bring the water, coconut milk, and a pinch of salt to a boil. Add the jasmine rice, reduce heat to low, cover, and cook for 15 20 minutes or until tender. Set aside. Season shrimp, scallops, and fish with salt and pepper. In a large skillet, heat oil over medium high heat. Sear shrimp until pink and cooked through, about 3 minutes per side. Remove from pan and set aside. Cook scallops for 2 3 minutes per side or until opaque. Remove from pan and set aside. Cook fish until just opaque, about 4 5 minutes, then remove from pan and set aside. In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic and spices, cooking for an additional minute. Gradually whisk in coconut milk, stirring constantly until well combined and smooth. Simmer for 5 7 minutes or until sauce has thickened slightly. To serve, divide cooked jasmine rice among 6 plates. Arrange the seafood on top of the rice and generously spoon the creamy coconut sauce over each dish. Garnish with fresh cilantro and lime wedges.

Chef’s Insight

The combination of flavors and textures in this dish creates a harmonious balance that appeals to all senses.

Notes

Use fresh, high-quality ingredients for the best flavor and texture.