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Try SavoraLaksa Seafood Chowder
A creamy, coconut-milk-based chowder infused with the vibrant flavors of Laksa. Packed with tender white fish, succulent mussels, and sweet scallops, this fusion dish brings a taste of Southeast Asia to your table. The Laksa paste adds a delightful warmth and depth that will leave you craving more.
Ingredients
- White fish fillets (cod, haddock, or similar)1 lb
- Mussels1 lb
- Scallops1/2 lb
- 2-3 tbsp Laksa paste
- (13.5 oz) Coconut milk1 can
- Fish broth or stock4 cups
- Onion1 medium
- Garlic2 cloves
- inch piece Ginger1
- Vegetable oil2 tbsp
- Lime1
- Cilantro1/4 cup
- to taste Salt
- to taste Pepper
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Learn MoreMethod
Prepare the seafood: Rinse the fish, mussels, and scallops. Scrub the mussels to remove any debris. Discard any mussels that are open and do not close when tapped.
Sauté aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Add Laksa paste: Stir in the Laksa paste and cook for 1-2 minutes, allowing the flavors to bloom.
Add liquids: Pour in the fish broth and coconut milk. Bring to a simmer.
Cook the fish: Gently add the white fish to the simmering broth. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
Add mussels and scallops: Add the mussels and scallops to the pot. Cover and cook for about 5-7 minutes, or until the mussels have opened and the scallops are cooked through. Discard any mussels that do not open.
Season and serve: Season the chowder with salt and pepper to taste. Squeeze fresh lime juice over the chowder. Garnish with fresh cilantro. Serve hot and enjoy!
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