Fusion

Seafood Oats Porridge with Lobster

This savoury dish is surprisingly addictive. The way that the fresh seafood flavours intermingle with each other creates such a pleasant taste. Furthermore the peppery kick of this dish makes it such a great breakfast dish. Using oats instead of rice to make this porridge also means that another serving of this delectable dish doesn’t hit too hard on the waistline, perfect for those who want to still treat themselves while on a diet.

Ingredients

  • 3 tbs oil
  • 15 pcs medium size prawn ( washed, pat dry, deveined, deshelled but leave the tail intact, set aside the shell and prawn head for making the broth)
  • 1 thumb size ginger (sliced thinly)
  • 500g clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly )
  • 1 lobster tail (washed and pat dry, chopped, shell intact)
  • 2.5 tsp chicken powder
  • salt and white pepper (to taste)
  • 160g instant Quaker Oats
  • 1.5 liter water

Garnish

  • Chinese parsley
  • Fried Garlic

Method

  • In a heated pot at medium high heat, drizzle 3 tbs oil. Add the ginger and stir-fry until fragrant
  • Add in all the prawn shell and head . Stir- fry for 2-3 minutes.
  • Add all the water in and let it come to boil. Turn down the heat and let it simmer for about 20 mins.
  • Strain away all the prawn shells and head.
  • Add in the lobster and let it simmer until the shell turns orange or the lobster is cooked through. Remove from the pot and set aside.
  • Add in the clam and let it simmer until the clam shells are open. This will only take a few minutes. Remove from the pot and set aside. Discard any unopened shell
  • Add in the oats, stir constantly to prevent lumps. Cook until the mixture slightly thickens
  • Add in the prawn and stir until the prawn are cooked. Add the chicken powder, salt and pepper. Stir well and turn off the heat.
  • Add in the lobster and clams into the porridge. Stir well.
  • Garnish with Chinese parsley and fried garlic. Serve immediately.

Seafood Patty With Okara

Sometimes I would make my own soy milk either with regular soybeans or black beans. Whenever I make soy milk, I would keep the soybean pulp or also known as “okara” to be used in making other dishes, to prevent wastage. It is a nutritious ingredient that you can add on to your own meals. Be creative!

Today, I made some seafood patties for our dinner. It was delicious. With the addition of okara, it made the patties quite filling. Paired together with some salad. This easily becomes a simple but scrumptious, hearty meal.

Ingredients

  • 100g okara
  • 250g skinless salmon fillet
  • 85g shrimp (washed and peeled)
  • 10g chopped spring onion
  • 100g fish paste
  • 1/2 tbs garlic powder
  • 1/2 tbs onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp cajun powder
  • 1 tsp salt or add to taste
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1 tbs potato starch
  • 1 large egg

Method

Note 1 : If your food processor is big, you can just add in all the ingredients except the spring onion, and blend until it becomes a thick paste, otherwise you have to do the salmon and shrimp separately and mix the rest of the ingredients in a bowl, which is what I did. Add the spring onion manually into the paste until well combined.

Note 2 : Your okara must be thoroughly squeezed dry, and be as fine as possible. This is how you get the best mouth feel of your patty. I know that there are some soy milk machine that can make soy milk even without pre-soaking the beans, hence the pulp would be coarser. So preferably use beans that has been pre-soaked. (see picture below)

  • Slice the salmon fillet into cubes, remove all the fishbones that might be embedded in it. Put everything into the food processor, blend until it becomes a thick paste. Transfer it into a big bowl.
  • Put the shrimp into the food processor, blend until it becomes a thick paste, add it into the salmon paste.
  • Add the rest of the ingredients and mix until everything is well combined.
  • Refrigerate for an hour before frying
  • In a heated frying pan, add some oil just enough to submerge half of the patty. At medium high heat, wait for the oil to sizzle. Submerge the tip of a wooden chopstick into the oil. If there are any bubbles surrounding the chopstick, this indicates that the oil is ready for frying.
  • Portion each patty using an ice cream scooper and flatten it into 1/2 inch thick patties. You may need a spoon to assist in scraping the sticky paste from the scooper. Fry for about 2 minutes or until the sides become golden brown. Flip the patty and continue to fry the other side for about 2 minutes. Reduce the heat if the patty is browning too quickly.
  • Use a strainer to strain any oil or put it on a plate lined with paper towels. Serve with your favourite sauce. I prefer mine with Thai chili sauce.
  • shrimps
  • chunks size of salmon fillet
  • salmon chunks blended into thick paste using food processor
  • thick paste mixture after adding all the ingredients
  • big ice cream scooper
  • flattening it
  • black bean okara
Texture like those of chicken nuggets.
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