Coconut Ko Choo Jang Seafood | CUESA

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Coconut Ko Choo Jang Seafood

Source:

Alan Wong, chef and co-author of The Blue Tomato

This recipe was demonstrated for CUESA’s Market to Table program on October 29, 2011.

Serves 4

INGREDIENTS

¼ cup canola oil
12 Manila clams
12 large mussels    
½ cup small diced yellow onion
1 stalk lemongrass, sliced on a bias
6 large makrut lime leaves
⅔ cup sake
⅔ cup coconut milk
¼ cup fish stock, dashi, or water
2 tablespoons Korean chili powder paste with miso (see sub-recipe below)
½ cup unsalted butter
4 tablespoons coarsely chopped basil
4 tablespoons coarsely chopped cilantro
½ lemon
Kosher salt, to taste

 PREPARATION

1.    Heat the oil in a large sauté pan over medium-high heat. Add the clams and mussels to the pan. Cook, shaking the pan occasionally, for 1-2 minutes.

2.    Add the onions, lemongrass, lime leaves, sake, coconut milk, stock, and chili paste, stirring gently to blend the paste into the liquid. Cover the pan and cook until the clams and mussels have opened, 2-3 minutes longer.

3.    Swirl in the butter, stir in the basil and cilantro, and finish with a squeeze of lemon juice and kosher salt as needed. Divide among serving bowls and serve right away.
  

Korean Chili Powder Paste with Miso

Yields 4½ cups

INGREDIENTS

½ pound finely ground Korean chili powder
1½ cups water
1 cup white wine vinegar
4 ounces Korean daeng jang miso (can be substituted with red miso)
½ cup honey
¼ cup minced garlic
¼ cup brown sugar
2 tablespoons fish sauce

PREPARATION

Combine all ingredients in a food processor and mix until thoroughly blended. Refrigerate in an airtight container for up to one month.
  

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