Tuffy’s Thai Style Seafood Boil by Chef Paula "Tuffy" Eldridge

 

Tuffy's Thai-Style Seafood Boil

A Thai-inspired seafood boil, flavored with herbs and spices of the Far East.

Preparation: 20 to 30 minutes; Total: Depends on the size of seafood/fish; Yield: Depends on pounds on hand

Ingredients

•  2 Limes
•  2 Lemons
•  2 Oranges or 2 baby oranges
•  2 Stalks lemon grass
•  6 to 8 Fresh garlic cloves, crushed
•  4 Green onions, rough chopped
•  6 to 8 Fresh galanga, small slices (* this is an aromatic, this is only for flavor purposes, not to eat)
•  1/2 Bunch cilantro, rough chopped
•  Enough water or chicken/fish broth/stock for total immersion
•  1 T salt, heaping to taste

Preparation:

1. Place all the vegetation into a large pot or pan large enough to hold the proteins as well.
2. Bring to a rolling boil then reduce the heat and continue simmering for at least 20 minutes. Stirring occasionally. 3. At this point, you can add your protein(s), cook to perfection, and cool in an ice bath.

Chef's Note:
     Fish Monger's Seafood Times/Advice

• Cook Lobster(s) for 8 to 10 minutes. Add 1 minute for each additional 1/4 pound
• Cook Dungeness Crabs for cook 1 1/2 lbs. to 2 lbs. Crabs for 15 minutes. 2 lbs. for 20 minutes.
• Cook Shrimp according to package directions or ask your Seafood Monger how long to simmer that size of Shrimp.
• Cook Mussels and Clams until they open, removing them from the pot as they do. This keeps them from shrinking and overcooking. You can return them to finish the dish and reheat them.
• Cook Fish in uniform squares until flakey or fork tender.

Cookware

1 Large Stock Pot or Sauce Pan