Monthly Archives: October 2013

Oysterfest 2013

LeanneYesterday, I competed in my first ever Oysterfest cook-off.  I hadn’t been to the event for many, many years and was surprised to see the multitudes of people there.  The chef next to me prepared little salmon spears wrapped in bacon, lovingly and artfully placed next to a sculpture of exotic slaw—yes, I definitely felt out of my league.  However, for ordinary folks like me (and hopefully you), I think my recipe came out rather well.  It’s all the ingredients I love (except, I personally would leave out the oysters), all in one bowl.  It also looked pretty in its little white bowls, albeit not quite so elegant, and is more than good enough for everyday eating!


Northwest Seafood Pot with Asian Flavors

2 tablespoons canola oil
2 medium garlic cloves, minced
1 small onion, diced
½ cup shallots, minced
1 red bell pepper, diced
1 tablespoon fresh ginger, minced
1 medium jalapeno, minced
1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
3 medium tomatoes; halved, seeded and cut into ¼-inch dice
1 small can baby corn, pieces cut into thirds
1 pound large shrimp, shelled and deveined
3 tablespoons fish sauce, plus more to taste
1¼ cup unsweetened coconut milk
½ cup water
⅓ cup chopped cilantro, 2 tablespoons reserved for serving
⅓ cup chopped Thai basil, 2 tablespoons reserved for serving
½ pound sea scallops, cut into quarters
½ pound skinless rockfish fillet, cut into 1-inch pieces or ½ pound crabmeat
1 jar oysters, drained and poached for 5 minutes in water enough to cover
3 tablespoons fresh lime juice, plus more to taste
Lime wedges for serving
Steamed Jasmine rice for serving

Heat the oil in a medium enameled cast-iron casserole. Add the garlic, onion, shallots, red bell pepper, ginger, jalapeno and lemongrass and cook over moderate heat until the vegetables are softened, about 7-10 minutes. Add the tomatoes and baby corn and cook for 3 minutes. Add the shrimp to the casserole along with the fish sauce, coconut milk, water, cilantro and Thai basil. Cover and cook for 2 minutes. Add sea scallops and cook for 3 more minutes. Add rockfish pieces to the pot, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and oysters (cut oysters into bite-size pieces if necessary) and season the stew with more fish sauce and lime juice to taste. Garnish with the chopped cilantro and Thai basil and serve with lime wedges and a scoop of steamed jasmine rice.  Makes 6 servings

Categories: .Bayview School of Cooking!, Entrée | Leave a comment

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