椰盅海皇
Fresh coconut serves as a natural bowl, steaming a medley of seafood with coconut liquid. Sweet, savory, and aromatic—a stunning centerpiece for any feast.
Ingredients
15 items- Coconut 2
- Shrimp 100g
- Squid 100g
- Scallops 50g
- Fish fillet (sea bass or cod) 100g
- Shiitake mushrooms 3
- Carrot 30g
- Ginger 3 slices
- Scallions 2
- Coconut milk 100ml
- Cooking wine 1 tablespoon
- Salt 1/2 teaspoon
- Sugar 1/2 teaspoon
- White pepper pinch
- Cornstarch 1 teaspoon
Nutrition
Steps （8 steps）
Cut off the top 1/4 of the coconut with a knife, pour out the coconut water, and reserve the coconut meat. Use a small knife to gently scrape the inner wall to smooth it.
Peel and devein the shrimp, score the squid into flower shapes, wash the scallops, and slice the fish into thin pieces. Marinate with salt, cooking wine, and white pepper for 5 minutes.
Soak the shiitake mushrooms until soft, then slice. Slice the carrot into diamond shapes, slice the ginger, and cut the scallions into sections.
Mix the coconut water with coconut milk, add salt, sugar, and cornstarch water, stir well to make the broth.
Place the marinated seafood and vegetables into the coconut cup, distribute evenly. Pour in the coconut broth until 80% full.
Place the coconut cup in a steamer, steam over high heat for 10-15 minutes until the seafood is cooked through and the coconut aroma is infused.
Remove the coconut cup, sprinkle with chopped scallions and goji berries (optional). Cover with the coconut lid or decorate with coconut leaves.
Gently move the seafood with chopsticks to ensure it's fully cooked; the broth should be clear, the coconut meat translucent.
Tips
When choosing coconuts, opt for mature ones as they have thicker meat and stronger aroma. Do not oversteam to avoid tough seafood.
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