Katie Brown | Asian Bouillabaisse by Chef Tim Sizer

Ingredients

• 2 ounces vegetable oil
• 4 ounces grated ginger
• 4 ounces minced garlic
• 8 ounces saki
• 32 ounces coconut milk
• 6 ounces limejuice
• 8 ounces clam stock or seafood stock
• 4 ounces brown sugar
• 2 ounces fish sauce
• 2 ounces garlic chili sauce
• 4 each Mussels – cleaned, de-bearded
• 4 each Clams
• 8 ounces fish – swordfish, halibut, whitefish / personal choice
• 8 ounces lobster meat
• 4 each Scallops
• 4 each Shrimp – peeled and deveined