Grouper with a Twist
Here's a spicy seafood dish with an Asian twist.
You can substituteany fish you desire.
1 lb. fresh Grouper, cut into 1 inch sections
1 lb. fresh Sea Scallops or Shrimp, cut into 1 inch sections
10 Shitake Mushrooms sliced or Button Mushrooms
1 Red Bell Pepper, sliced in thin strips
1 Yellow Bell Pepper, sliced in thin strips
40 snow pea pods, strings removed, cut in half diagonally
6 Scallions cut in 2 inch pieces
3 TBS Roasted Sesame Oil
3 TBS Soy Sauce
1 TBS Rice Wine Vinegar
1 tsp Sugar or honey
1/4-1/2 C Full Fat Coconut Milk with 1 tsp arrowroot or cornstarch this
blended
3 fresh Garlic cloves, minced
1 - 2 TBS fresh Ginger, peeled and grated
1/2 -1 TBS >Doc's Reducer or >Doc's Heavenly Habanero or >Doc's Jade Burst
1/2 tsp Sea Salt
1/4 tsp Wasabi, served on the side, optional
Cooked rice
-
In a wok, cook Grouper and Scallops or shrimp, a few at a time. Do it quickly until golden brown in hot Sesame oil. Set on paper towels to absorb excess oil when cooked
-
In the wok, add garlic, ginger and vegetables. Stir constantly over high heat for about 3 minutes
-
Add the coconut milk mixture and stir until it starts to thicken. Then add back and gently toss all ingredients together
-
Add the sugar, rice wine vinegar, soy sauce and >Doc's Reducer or >Doc's Heavenly Habanero or >Doc’s Jade Burst to the cornstarch mixture and stir very wel
-
Serve over steamed rice or spaghetti squash.
-
Drizzle a twist of lemon over it.
-
Garnish with chopped flat leaf parsley