Name: Asian seafood casserole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Skip to Recipe

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

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

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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