If you love seafoods, you just ‘gotta try this Seafood Kare-Kare too.. Definitely a must try recipe. Another unique version of Best Kare Kare recipe.
How to cook Seafood Kare-Kare
- 200 grams mussels
- 200 grams clams
- 200 grams squid, cut into rings
- 250 grams shrimps, trimmed
- 250 grams fish fillet (cream dory), cut into serving size
- 2 bundle string beans, cut into 2-inch long
- 2 pcs eggplant, sliced diagonally
- 1 bundle Pechay, trimmed
- 1 banana heat (Puso ng saging), sliced diagonally
- 2 cloves garlic
- 1 onion, chopped
- 3/4 cup peanut butter
- 5 cups seafood broth
- 2 teaspoon annatto seeds(atsuete)
- salt to tatse
- 2 tablespoon cooking oil
- 2 tablespoon cornstrach, dissolved in 1/2 cup of water
- salt and pepper to tatse
- 5 tablespoon bagoong guisado ( as condiment)
Note: you can also add crabs and clams as a variety.
- Steam fish fillet, prawns, and mussels until cooked.
- Slice the fish in the serving sized then set aside.
- Set aside the liquid used to steam the seafood.
- Heat up the oil, then put in the atsuete (annatto) seeds until the oil becomes deep red.
- Remove the seeds from the oil by straining them.
- Sauté garlic and onions in oil until onions become translucent.
- Add the broth from which you steamed the seafood with
- Stir in peanut butter, salt and pepper.
- Add the vegetables and simmer, don’t overcook the veggies only half done.
- Add mussels and prawns and simmer for another 6 minutes.
- Add Pechay and fish fillet slices and simmer for another 3 minutes. Add the dissolve cornstarch and stir into the sauce until thickened. Turn off heat.
- Serve with bagoong Alamang guisado or shrimp paste. Serve and Enjoy!