Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth
- 4 tablespoons sesame oil
- 1 cup chopped shrimp with tails, plus 4 whole, peeled and deveined
- 1 cup chopped scallops, plus 4 whole
- 4 shallots, chopped
- 6 cloves garlic, chopped
- 1/2 cup mirin
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 16 ounces water
- 1 1/4 cups chopped cilantro leaves
- 1/2 cup chopped basil leaves
- 3 green onions, chopped
- 1/2 carrot, chopped
- 4 (6-ounce) barramundi fillets, or substitute tilapia fillets
- Salt and pepper
- 1 tablespoon wasabi powder
- 1 teaspoon hot chili sauce (recommended: Sriracha)
In a large saute pan, heat 3 tablespoons sesame oil over medium heat. To pan, add the chopped shrimp, chopped scallops, shallots and garlic. Cook until lightly golden. Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes. Stir in the water and 1 cup cilantro and bring to a boil. Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes. Strain liquid and discard solids. Reserve the liquid.
Preheat grill or grill pan.
Combine the remaining cilantro, the basil, green onions and carrot in a bowl. Set aside.
Season the fillets with salt and pepper. Grill until tender and flakes easily. Set aside.
Meanwhile, in a small bowl, toss the whole shrimp and scallops in wasabi and season with salt and pepper. In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat. Cook the whole shrimp and scallops until golden on both sides. Set aside.
Place 1/4 teaspoon of the chili sauce in the bottom of each soup bowl. Ladle some of the broth into each bowl. Stir to gently mix the broth and the chili sauce. Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop. Garnish with chopped cilantro, basil, green onions and carrot mixture. Serve immediately.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Recipe courtesy Jeffrey Saad