A pantry seafood casserole, with smoked seafood, sea vegetables, dried mushrooms, dried chilies in a coconut gravy.
Course Seafood
Cuisine Asian Fusion
Keyword Pantry Seafood Casserole
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Equipment
2 Individual heat-proof dishes
Skillet
Ingredients
1tbspSesame oil
15ozCoconut milk canned
1tbspDijon mustard or powdered mustard
2Nori sheets (7x9 inches)
1ozDried Chanterelles
1tbspSeafood spice to taste
2-3ozInstant rice noodles
Water or white wine - as needed
4ozSmoked mussels
6-7ozSmoked kippers
1cupChili lime chips crushed
Instructions
In a medium frying pan, drizzle the sesame oil around the pan set on medium heat. Add the coconut milk, mustard, spice and chanterelles, lid on. Simmer on low until bubbles form. Continue to cook until the chanterelles become moist.
Add the torn pieces of nori and noodles and continue to simmer on low, lid on. Stir occasionally to break apart the noodles. Once the noodles have softened and can be blended throughout the sauce, turn the stove off. If the mixture dries too quickly, drizzle a little water or white wine to keep the sauce wet and gravy-like.
Place the seafood evenly between two individual casserole dishes, lightly oiled to keep gravy from sticking.
Evenly distribute the mushroom and noodle mixture between the two dishes, saving a few mushrooms for the top.
Evenly distribute the seafood between both dishes.
Coarsely chop the chips and evenly sprinkle across the tops of both dishes and finish the tops with remaining mushrooms. This can be done ahead and warmed later in the oven.
Preheat oven to 325. Place the casserole dishes in the oven, covered, for 15 minutes. Remove the covering and heat another 5 minutes to give a golden finish to the crumbs. Serve.