Huế Seafood & Red Rice in Clay Pot

March 21, 2021 - 09:19

With Chef Nguyễn Đông Hải at Azerai La Residence Huế


Chef Nguyễn Đông Hải 

With sautéed vegetables, Huế red rice, lemongrass sauce

Ingredients for 2 people

- Prawns 50 gr

- Jumbo prawns 60 gr

- Sea scallops 30 gr

- Sea bass 100 gr

- Calamari 60 gr

- Green mussels 100 gr

- Clams 100 gr

- Huế red rice 120 gr

- Broccoli 30 gr

- Cauliflower 30 gr

- Baby carrots 80 gr

- Baby bok choy 60 gr

- Shallot  20 gr

- Lemongrass 120 gr

- Garlic 15 gr

- Pepper 10 gr

- Chilli 20 gr

- Coriander 15 gr

- Lotus seeds 100 gr

- Fish sauce 20 gr

- Oyster sauce 30 gr

- Soy sauce 15 gr

- Sugar 20 gr

- Fish stock or chicken stock 500 ml

- Cooking oil 60 ml



Huế Seafood & Red Rice in Clay Pot

Pan-fried seafood

- Marinade the seafood in finely chopped shallots, garlic, coriander, fish sauce, pepper, and chilli for about 5 minutes

- Put the pan on the stove, add 1 tsp of cooking oil and then pan-fry the seafood until well done

Prepare sautéed vegetables

- In another pan, add 1 tsp of cooking oil and fry 1 tsp of garlic until brown, add the broccoli, cauliflower, baby carrots, and baby bok choy, and season with oyster sauce, salt and pepper

Cook red rice

- Heat 1 tsp of cooking oil in a clay pot, add 1 tsp of chopped shallots, then carrots, lotus seeds, and 100 gr of red rice, sauté for about 3 minutes, then add 120 ml of chicken stock and cover with a lid and cook until the rice is fluffy

Prepare the sauce

- Heat the pan, add 1 tsp of cooking oil, add 1 tsp of shallots, 1 tsp of garlic, and 100 gr of chopped lemongrass, mix well for 5 minutes then add 200 ml of chicken stock, 1 tsp of oyster sauce, 1 tsp of soy sauce, ½ tsp of fish sauce, 3 gr of white pepper, and 1 tsp of sugar, and reduce slowly until the sauce becomes thick and then strain

Present the dishes

- Arrange the seafood and vegetables on top of the cooked red rice

- The sauce is served separately on the side, in a small bowl

- Garnish and present on a bamboo tray

The dish is a creation of Chef Nguyễn Đông Hải at Azerai La Residence Huế, and is one of the best-selling dishes at Le Parfum Restaurant.

food Vietnam