Best Sea Shells In Sesame Ginger Lemongrass Crème Recipes

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WHOLE ROAST FISH WITH LEMONGRASS AND GINGER



Whole Roast Fish With Lemongrass and Ginger image

A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.

Provided by Yewande Komolafe

Categories     weekday, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds whole fish, scaled and cleaned (about 3 whole branzino)
6 tablespoons neutral oil, such as grapeseed or canola oil
1 1/2 tablespoons kosher salt (Diamond Crystal)
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, chopped
1 (2-inch) piece ginger, scrubbed and chopped
4 scallions, green parts sliced and white parts trimmed and left whole
1 scotch bonnet chile, with or without seeds, chopped
1 shallot, peeled and chopped
2 lemons
1/2 teaspoon ground turmeric
1/2 cup full-fat coconut milk
10 cilantro sprigs, cut crosswise

Steps:

  • Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
  • Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
  • Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
  • Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

SEARED SCALLOPS WITH GINGER SAUCE



Seared Scallops with Ginger Sauce image

Provided by Katherine Anastasia

Categories     Milk/Cream     Ginger     Scallop     Summer     Cilantro     Bon Appétit     Pasadena     California

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion, finely chopped

Steps:

  • Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

SEAFOOD SHUMAI IN A LEMON GRASS BROTH



Seafood Shumai in a Lemon Grass Broth image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

2 cups master seafood mixture, recipe follows
1 egg
2 ounces chopped, frozen butter
1 package shumai wrappers
Lemongrass Broth, recipe follows
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper
1 onion, sliced
1 jalapeno sliced with the seeds
4 slices peeled ginger
6 stalks lemongrass, sliced, white part only
1/4 cup fish sauce
4 cups chicken stock
Dash white pepper
1 lemon, juiced

Steps:

  • In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
  • Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
  • Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
  • In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
  • In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE



Oven-Roasted Sea Bass with Ginger and Lime Sauce image

Categories     Sauce     Ginger     Roast     Dinner     Lime     Bass

Yield makes 2 servings

Number Of Ingredients 7

2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
2 (6-ounce) sea bass fillets, each about 3/4 inch thick

Steps:

  • Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
  • Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
  • Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

SEA SHELLS IN SESAME GINGER, LEMONGRASS CRèME



Sea Shells In Sesame Ginger, Lemongrass Crème image

If necessary to re-heat pasta and sauce, I suggest you use the microwave for a few seconds.. Do not re heat the seafood in the microwave, just add the seafood to the heated shell mixture along with the broccoli.

Provided by cathy hazzard

Categories     Seafood

Time 45m

Number Of Ingredients 16

1 lb fresh sea scallops or frozen and thawed
1 lb large fresh shrimp or frozen and thawed. peeled and deveined
8 large cloves garlic, minced
4 Tbsp minced lemongrass
4 Tbsp fresh ginger, grated
2 Tbsp quality sesame oil
8 Tbsp butter
1 large lemon, juiced and zested
1 box jumbo pasta shells [12 ounces}
1 pkg frozen broccoli {steamer-microwave variety, 10-16 ounces}
1 dash(es) red pepper flakes
2 c whole milk or half and half {room temperature}
1/2 c chicken, vegetable or seafood stock
1/2 c dry white wine
6 Tbsp all purpose flour
SEA SHELLS SWIMMING IN LEMON SESAME GINGER CREME SNUGGLED WITH SHRIMP & SCALLOPS

Steps:

  • 1. Prepare pasta shells as directed on package. Drain pasta well. Line shells individually on a cookie sheet so they won't stick together or tear. Cover with a damp paper towel until ready to fill.
  • 2. Place the oil and 2 tablespoons of butter in a large sauté pan over medium-low heat. Let warm for 2 minutes then add the minced garlic, stirring often. Cook the garlic bits until golden. Line a plate with a paper towel. Remove garlic from pan onto lined plate. Using an additional paper towel pat the garlic dry to remove excess oil.
  • 3. Using the same sauté pan, re-heat oil mixture over high heat until very hot. Stir in the lemongrass and ginger and a dash of red pepper flakes and sizzle for just a few seconds then place scallops in pan cook about 90 seconds on each side, edges will be golden. Pour half the lemon juice over the scallops let heat for 10 seconds and remove scallops from pan, allow to drain on paper towels. Next add shrimp to sauté pan, still on high heat { you will be working quickly}. Shrimp will turn pink on bottom side in 30 seconds, flip shrimp to reverse sides to finish cooking about another 30 seconds or until shrimp just begin to curl into the shape of the letter c. Do not over cook. Splash remaining lemon juice over shrimp in frying pan for the last ten seconds. Remove shrimp from pan and allow to drain on paper towel
  • 4. 1. Remove sauté pan from burner for a few minutes to cool down. Return pan to stove top over medium heat and melt remaining 6 tablespoons of butter. Stir in flour with whisk until smooth. Continue stirring constantly until mixture is smooth and bubbly, about 2 minutes. Stir in milk, broth and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove Crème sauce from heat.
  • 5. Steam broccoli in microwave, according to package directions.
  • 6. 3. Spoon a little sauce into a large casserole dish or individual ramekins then place pasta shells in a single layer into each dish. Fill each shell with scallops, shrimp and broccoli and a tablespoon of sauce. Garnish with crispy garlic, lemon zest and any remaining sauce. Serve at once while still warm.

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