Try this unique twist to our beloved peanut stew, the Seafood Kare Kare!
Kare-kare is one of the many staple dishes that you see in almost every Filipino restaurant you encounter. You can even see it in the local carinderias every now and then.
While it is such a common sight to see, the kare kare where seafood is partnered as the main ingredient for this dish is quite unusual. So here we decided to share this recipe of the Seafood Kare kare!
Read on so you can learn how to make this delicious seafood dish for your family and loved ones.
What is Seafood Kare Kare?
Kare Kare is a classic slow-cooked Filipino stew known for its thick and flavorful yellow peanut sauce paired with a number of vegetables.
It is traditionally based on the use of oxtail or ox tripe, or even the use of both. This is the original version of the kare kare, but for this variation of the dish, we will use seafood as the main ingredient.
This recipe includes the use of fish fillet, shrimp, squid, crabs, and mussels. It is paired with vegetables and the signature peanut sauce.
How to Cook Seafood Kare Kare?
Just looking at the ingredients for this recipe can be a bit overwhelming. But don’t worry, we are going to do this step by step. First thing we need to keep in mind are the seafood. Start by steaming the crabs and the fish fillet first.
In this recipe, we are going to use cream dory fillet, but other types of fishes such as boneless bangus (milkfish) can also be used.
The next step is to boil the mussels. Pour in a generous amount of water in a large cooking pot and then proceed to add in the mussels. Just boil them until they are cooked.
A good indicator that they are cooked is when the shells are already open. To ensure a good tasting kare kare, you can choose to reserve the broth from boiling the mussels to be used for later.
After that, we can already pan fry the remaining seafood, such as the shrimp and the squid. Just cook them, making sure that all sides are well-fried, for about two to three minutes.
You can also add in the steamed seafood—the crabs and the fish fillet.
You have the option to set them aside first to avoid overcooking. The next thing to do is to saute the onions and garlic. After they are softened and are quite aromatic, you can move on to making the peanut butter sauce.
Add this along with the fish sauce and the reserved broth that you have from boiling the mussels earlier. If you choose not to use it, water can also be used.
One trick to making the sauce thicker is to add crushed peanuts into the mix, but this is only optional.
For the preparation of the vegetables, you can add them along with the sauce, as instructed in the recipe, but you can also choose to blanch them separately first, if you want to make sure that the vegetables won’t be overcooked. Just blanch them for about a minute each.
Once you have a thick enough sauce, you can add all the ingredients all together in one nice serving bowl, to be served with the shrimp paste.
For a quick reference about this recipe, see the recipe table below:
Seafood Kare Kare Recipe
- Cooking Pot
- 4 pcs shrimps, cleaned and peeled
- 2 pcs crab, steamed
- 3 pcs medium-sized squid, cut into serving sizes
- 10 pcs mussels, cleaned
- 1 pc cream dory fillet (you can also use mahi-mahi), steamed and cut into serving sizes
- 1 pc onion, chopped
- 4 cloves garlic, minced
- 1 pc eggplant, cut diagonally
- 1 bunch bok choy
- 1 bunch string beans, cut into serving sizes
- 1 tsp annatto powder
- 4 tbsp peanut butter
- ½ cup shrimp paste (bagoong alamang)
- 3 tbsp fish sauce
- 4 cups water
- 3 tbsp cooking oil
- salt and pepper, to taste
- In a cooking pot, pour-in water and bring to a boil.
- Add in the mussels. Let boil until cooked. Set aside, reserving the broth.
- In a cooking pan, pour in and heat cooking oil over medium heat.
- Add in the annatto powder and stir.
- Add in the garlic and onions then saute until soft and fragrant.
- Add in the shrimp, squid, steamed cream dory, and crabs.
- Cook for 2 to 3 minutes, making sure that all sides are well-cooked.
- Add in the fish sauce, reserved broth, and peanut butter. Season with salt and pepper.
- Add in the bok choy, string beans, and eggplant. Cook until the vegetables are half-done.
- Add in back the mussels. Simmer for 3 to 4 minutes.
- Transfer to a serving bowl. Serve with shrimp paste (bagoong alamang) and enjoy!
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