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Recipe

Asian seafood casserole

Packed full of fresh high-quality seafood and soft sweet potatoes, this beautifully fragrant casserole is perfect for a warming Winter dinner.

Sep 29, 2014 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Asian seafood casserole
  • 1/2 cup light soy sauce
  • 2 tablespoon mirin
  • 1 lime, finely grated zest and juice
  • 1 tablespoon brown sugar
  • 12 medium black mussels, scrubbed, de-bearded
  • 12 uncooked king prawns, peeled, de-veined, tails intact
  • 8 baby octopus, cleaned, halved
  • 200 gram salmon fillet, skinned, cubed
  • 1 teaspoon peanut oil
  • 1 tablespoon chopped ginger
  • 2 clove garlic, crushed
  • 3 cup fish stock
  • 1 cup water
  • 2 tablespoon fish sauce
  • 1 small kumara, peeled, halved, thinly sliced
  • 60 gram baby spinach leaves, chopped
  • 2 green onions, sliced

Method

Asian seafood casserole
  • 1
    In a large bowl combine soy sauce, mirin, lime zest and juice and sugar.
  • 2
    In a second bowl, combine seafood and pour 1/3 of the soy sauce mixture over.
  • 3
    Heat oil in a large saucepan on high. Cook ginger and garlic for 1 minute, until aromatic. Stir in stock, water, fish sauce and reserved soy mixture. Bring to the boil. Add kumara. Simmer for 3 minutes.
  • 4
    Add undrained seafood to the pan and gently stir. Cook for 2-3 minutes, until mussels open (discard any that do not open). Add spinach and simmer, uncovered, for 1 minute, until spinach wilts. Serve topped with sliced green onion.

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