DSC01871Well, finding these beauties ripe in my garden was my inspiration tonight… It’s 104 degrees here so I really didn’t want to spend a lot of time in the kitchen!!! Knowing that consuming spice is a great way to beat the heat I had my direction!!!


In my mortar and pestle I threw in the fresno pepper, fresh ginger, garlic, cilantro and scallions… and the star?? Lemon grass!! (if you don’t have some growing in a glass on your windowsill, you’re missing out!!! Such a lovely flavor!!!   I picked up a bag of “Seafood Mix” from Trader Joes.. You know, the bag of shrimp, squid and scallops that you never know what to do with!!! Threw them together with chicken bone broth and bubbled for a bit… I tossed thinly sliced Napa cabbage with sesame and coconut oil, rice vinegar and sesame seeds!!


So, using the cabbage as a base I ladled the Seafood into the bowl and threw in a couple icy cold Daikon sticks..  No it’s not really a salad.. Not really a stew.. But it is quite wonderful and is perfect for a hot day!!


And here’s the full recipe!!!

Thai Seafood Salad/stew

1 lb mixed seafood – shrimp, squid and scallops
2 Fresno peppers
1 inch fresh ginger
1 T chopped garlic
1 bunch cilantro – chopped
1 bunch scallions- chopped
2 pieces of lemongrass – 4 inches long.. finely chopped
1 cup chicken bone broth
2 T lime juice
2 T Nuoc Pham (fish sauce)
1 T Braggs Amino acids
Pound peppers, ginger, garlic, lemongrass, cilantro in a molcajete or mortar and pestle… If you don’t have one chop together finely!!  Warm some coconut oil in a saucepan and heat up the pepper mix… After about 5 minutes add the seafood and saute till opaque.  Add the broth and all the other liquids. Simmer for 20 minutes. Throw in scallions and halved cherry tomatoes if you like!!
Slice Napa cabbage into thin strips, toss with 2 T coconut oil, 2 T sesame seeds, 1 T Braggs amino acids and 1 Tsp sesame oil
Slice up some Daikon and throw into ice water.. serve with your stew!!

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