Steamed scallops with sweet and spicy fish sauce

 

I love eating seafood, but funny thing I don’t actually eat it that often. I think the reason being is that I only ever want to eat if I know its super fresh. Another reason maybe cause its so darn expensive. But today I’m eating it, yep I’m eating seafood, and it’s scallops to be exact. Now the key to a good seafood dish is not to do to much with it. Seafood is delicate and we don’t want to lose that flavour. But there is also one other rule you need to stick to and this rule is the golden rule.

DONT OVER COOK IT!!

 

Scallop

 

Steamed scallops with sweet and spicy fish sauce

 

THE SHOPPING LIST

6 fresh scallops in shell

5 table spoons warm water

1 table spoon white caster sugar

1 table spoon freshly squeezed  lime juice

1 table spoon Vietnamese fish sauce

2 bird’s eye chilli, finely chopped

1 small shallot finely diced

6 chive leaves finely chopped

1 table spoon coriander leaves picked

 

LETS GET A COOKING YES? LETS!

In a small bowl add the sugar and pour the water over and stir until dissolved. Now add the fish sauce and lime. This dressing needs to be well balanced so you will need to test and adjust the sweet, sour and saltiness of it to suit your taste. Now add half the chilli and set aside to let the flavours develop.

Now open, remove the scallop from the shell

Clean the scallop and set aside

We will use the bottom half of the scallop shell to steam and  as a our serving plate so give a good clean too.

Place scallops on the shell in a single layer in a bamboo steamer baskets. Top each scallop with 2 to 3 teaspoons of the dressing mixture. Place the bamboo steamer basket over a wok of simmering water, cover with lid and steam scallops for 4 to 5 minutes or until the scallop has turned opaque

Remove the scallops from the steamer and place on serving dish.

Garnish the scallops with the chives, coriander leaves, shallot and chilli.

HOW EASY WAS THAT

Serve immediately and Enjoy !!

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