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Garlic Butter Seafood Vermicelli

with Bok Choy, Mussels, Tarakihi, Prawns, Toasted Cashews & Aromatic Fish Broth

Ingredients

Seafood

• 2 tarakihi fillets (can substitute with other fish)
• 8-10 large prawns, peeled and deveined
• 6-8 live mussels

Vermicelli

• Vermicelli (2-3 portions)

Aromatic Fish Broth

• 2 cups fish stock
• 1 tbsp fish sauce
• 1 tsp grated ginger
• 2 cloves garlic, crushed
• Spring onion whites
• Small knob of butter

Bok Choy

• 1-2 bok choy, halved
• Pinch of salt

Cashew Crunch

• 1/2 cup raw cashews, roughly chopped
• 1 tsp oil
• Pinch of salt
• Small drizzle of honey

Garlic Butter (for Seafood)

• 2-3 tbsp butter
• 2 cloves garlic, crushed

Garnish

• Spring onion greens, sliced thinly
• Fresh coriander

Method

Make the Broth

1. Add fish stock, fish sauce, ginger, garlic and spring onion whites to a pot
2. Simmer gently for 10-15 minutes

Prep Ingredients

1. Peel and devein prawns
2. Portion tarakihi and pat dry
3. Clean mussels (discard any that do not close)
4. Slice spring onions (separate whites and greens)
5. Roughly chop cashews into small chunks and mix a small drizzle of honey through them
6. Halve bok choy
7. Roughly chop coriander leaves

Make the Cashew Crunch

1. Heat oil in a pan over medium heat
2. Add cashews and a pinch of salt
3. Toast until golden
4. Remove and set aside

Cook the Bok Choy

1. Steam or blanch bok choy for 1-2 minutes
2. Season with salt
3. Set aside

Cook the Mussels

1. Add mussels to the broth
2. Cover and cook until opened (2-4 minutes)
3. Remove mussels and keep broth

Finish the Broth

1. Add a small knob of butter
2. Stir and keep warm (do not boil)

Prepare the Vermicelli

1. Cover vermicelli with boiling water and soak for 3-5 minutes
2. Drain and rinse with cold water

Cook the Fish

1. Add oil to a pan over medium heat
2. Add fish, then add butter and garlic
3. Cook 3-4 minutes until cooked just over halfway
4. Flip and cook other side for 1 minute while spooning butter over fish
5. Remove and rest

Cook the Prawns

1. In same pan, heat oil over high heat
2. Add prawns, then butter and garlic, then cook for 60-90 seconds per side
3. Remove immediately

Plating

1. Lightly spoon some broth over vermicelli
2. Twist vermicelli into a nest and place in centre
3. Add fish on top
4. Arrange prawns leaning on the fish
5. Place mussels around one side of vermicelli
6. Tuck in bok choy on the other side of vermicelli
7. Sprinkle cashews, spring onion and coriander over and next to vermicelli, fish and prawns
8. Pour warm broth into the centre just before serving

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