Katie Brown | Asian Bouillabaisse – Guest 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 lime juice
• 8 ounces clam stock or seafood stock
• 4 ounces brown sugar
• 2 ounces fish sauce
• 2 ounces garlic chili sauce
• 4 Mussels – cleaned, de-bearded
• 4 clams
• 8 ounces fish – swordfish, halibut, whitefish / personal choice
• 8 ounces lobster meat
• 4 Scallops
• 4 Shrimp – peeled and deveined