Usuba
Red Rice with Seafood in Coconut Sauce
An aromatic dish with red rice, seafood, and vegetables in coconut milk. The combination of ginger, lemongrass, and hot pepper creates a rich Asian flavor. Eggplant, zucchini, and sweet pepper add freshness and texture to the dish.
- Total
- 30 min
- Standard serving
- 337.7 g
Ingredients
Total 14
Instructions
- 1
Step 1
Rinse the red rice. Heat 2 tablespoons of oil in a wok and fry the rice for 2 minutes, stirring.
Pour water so that it is 2 fingers above the rice level. Cook over medium heat for about 40 minutes until al dente. Salt to taste.
- 2
Step 2
Heat the wok thoroughly. Pour 3 tablespoons of oil, coating the wok walls with it.
- 3
Step 3
Finely chop 2 onions. Mince a head of garlic. Peel 5 cm of ginger with a spoon and grate it.
Quickly stir-fry the onion, garlic, and ginger in a wok. Transfer to a plate.
- 4
Step 4
Cut the eggplant into large strips. Fry in a wok, trying not to add too much oil. Transfer to a plate.
- 5
Step 5
Slice the zucchini, sweet peppers and red chili pepper. Quickly stir-fry in a wok for no more than 1 minute.
- 6
Step 6
Add the cooked rice and all the sautéed vegetables to the wok. Pour in the coconut milk.
Add seafood (mussels, shrimp, squid) and 2 stalks of lemongrass. Add soy and fish sauces to taste — both sauces are salty, so add carefully.
Squeeze the lime juice into a bowl.
- 7
Step 7
Boil everything together for no more than 5 minutes. Remove from heat and let the dish cool — the rice will absorb almost all the coconut milk.
Garnish with fresh cilantro before serving.
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