Rice with Seafood & Squid

Ingredients:

serves 4

  • 2 tbsp. vegetable or peanut oil
  • 3 shallots, chopped finely
  • 2 garlic cloves, chopped finely
  • 8 oz / 225 g / generous 1 cup jasmine rice
  • 1/2 pint / 300 ml / 1-1/4 cups fish stock
  • 4 scallions, chopped
  • 2 tbsp. Thai red curry paste
  • 8 oz / 225 g baby squid, cleaned and sliced thickly
  • 8 oz / 225 g white fish fillets, skinned and cut into cubes
  • 8 oz / 225 g salmon fillets, skinned and cut into cubes
  • 4 tbsp. chopped fresh cilantro



( Measuring Cooking )

Procedures:

Heat 1 tablespoon of the oil in a wok and stir-fry the shallots and garlic for 2-3 minutes, until softened. Add the rice and stir-fry for 2-3 minutes.

Add a ladleful of the stock and let simmer, adding more stock as needed, for 12-15 minutes, until tender. Transfer to a dish, let cool, and chill overnight.

Heat the remaining oil in a wok and stir-fry the scallions and curry paste for 2-3 minutes. Add the squid and fish and stir-fry gently to avoid breaking up the fish. Stir in the rice and cilantro, heat through gently, and serve.

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