|
450g total: cooked clam meat, shelled
shrimps
and fish fillets
450g total: carrots, broccoli, spinach
5 tablespoons butter or cooking oil
8 pieces big onions
6 tablespoons flour
5 cups liquid reserved from cooking
clams
1 tablespoon cooking wine
1½ teaspoon salt
a pinch of sugar
a pinch of pepper
½ cup shredded Mozzarella cheese or
coconut
(white part of flesh only)
4 cups cooked rice
|
|
Method:
Slice carrots and cut broccoli into
pieces; cut spinach into 1½" pieces. Blanch spinach in boiling
water, rinse in cold water immediately, lightly squeeze out the water
and set aside in a colander. Scrub and wash clams. Immerse
clams in boiling water, cook until clams open and immediately remove
from boiling water. Strain liquid through a sieve to remove any
sand and reserve 5 cups for use later. Remove meat from shells
and set aside. Seafood can easily overcook, they should be
removed as soon as they are done. Heat butter, stir-fry onions,
add flour and continue to stir-fry. Add in carrots, broccoli and
spinach. Stir a while and add liquid from cooking clams, wine, salt,
sugar and pepper to taste. Stir mixture and boil to thicken.
Add the seafood, bring to a boil to make seafood sauce. If a
creamy taste is preferred, mix in evaporated milk or whipping cream to
the seafood sauce before baking. Preheat oven to 230°C.
Divide rice into four ramekins; pour seafood mixture on the rice.
Sprinkle mozzarella on top and bake for 20 minutes or until surface
turns golden brown.
|