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

 

AWESOME!!!

Yields: 4 Servings