Shellfish with Lemongrass and Coconut Sauce

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Shellfish with Lemongrass and Coconut Sauce

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Ingredients

Coconut Sauce
1 l Fish Stock
5 stalks lemongrass
4 garlic cloves
50 g Ginger
500 ml coconut cream
3 chili
Shellfish
6 mussels
3 prawns
3 scallops
  • 50 minutes
  • Medium

Ingredients

  • Coconut Sauce

  • Shellfish

Directions

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This is a fantastic and super healthy shellfish recipe served at Sheraton Samoa. Recipe provided by Executive Chef Jiju Rajappen.

How to Prepare the Coconut Sauce:

  1. Roughly chop all solids and put in a pot.
  2. Add fish stock and put on low heat.
  3. Slowly bring to boil and simmer for 30 minutes.
  4. Remove from heat and infuse for another hour. Strain out solids with a fine strainer.
  5. Add coconut cream and boil up again.
  6. Remove from heat straight away to make sure the sauce doesn’t turn grey. 

Plating:

  1. Cook mussel, scallops and prawns and place on a plate.
  2. Cover with coconut sauce and finish with fresh coconut husk, coriander, herb oil and lobster oil. 

Jiju Rajappen

Jiju Rajappen is the Executive Chef for Sheraton Samoa Aggie Grey’s Hotel & Bungalows.

Chef Jiju Rajappen was born in India and has moved to Australia for his culinary education, where he currently resides.

He has worked as executive chef or chef de partie at some of the best hotel chains in the world such as the Hyatt Group, Intercontinental or Crowne Plaza.

He has previously cooked for U.S. Presidents Barrack Obama and George Bush, Her Majesty Queen Elizabeth II of England, and musicians such as Elton John and Michael Jackson.

In an interview for the Samoa Observer Chef Jiju said: “I was born into cooking. I used to help my mother a lot in cooking. My brother is also a chef, so that drives me to become who I am. And I also love eating food.”

You can find Chef Jiju on Facebook under the nickname Chef on the Move

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