Baked Seafood in Coconut Recipe
Chinese Selection of Microwave Cooking

Ingredients

4 pcs
4
4
1
1
1 tbsp
30 g
300 ml

Sauce:
30 g
75 ml
2 tbsp

garoupa fillet, each 2 cm square
medium sized prawns, shelled and de-veined
scallops
squid, cleaned and cut into 2 cm rings
large coconut with top sawn off to make a container
seafood curry powder
butter
chicken stock

coconut cream powder, mixed with 150 ml water
evaporated milk
corn flour, mixed with a litter water

Method:

Put butter and curry powder into a large bowl. Cook on HIGH 2 minutes. Stir once. Add fish fillet, prawns and chicken stock. Cover and cook on HIGH 5 minutes.
Remove from oven, transfer into coconut casing. Add in scallops and squid.
Mix sauce ingredients into a measuring jug. Cook on HIGH 3 minutes, stirring once. Add sauce into coconut casing. Cover and cook on HIGH 10 minutes, stirring once. Season to taste with salt and pepper. Allow to stand for 3 minutes before serving.

Serves 4

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Last updated :09 Jun 2008

Baked Seafood in Coconut Recipe Chinese Selection of Microwave Cooking

Put butter and curry powder into a large bowl. Cook on HIGH 2 minutes. Stir once. Add fish fillet, prawns and chicken stock. Cover and cook on HIGH 5 minutes.

Remove from oven, transfer into coconut casing. Add in scallops and squid.

Mix sauce ingredients into a measuring jug. Cook on HIGH 3 minutes, stirring once. Add sauce into coconut casing. Cover and cook on HIGH 10 minutes, stirring once. Season to taste with salt and pepper. Allow to stand for 3 minutes before serving.

Baked Seafood in Coconut Recipe
Chinese Selection of Microwave Cooking