Zissou's Buffet of Underwater Delights

Name: Zissou's Buffet of Underwater Delights
Prep time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 2 pieces Water (2 quarts water); ¼ cup Low-Sodium Soy Sauce (1/4 cup low-sodium soy sauce); 2 tbsp Chili Garlic Sauce (2 tablespoons Asian garlic chile sauce, such as Huy Fong); 1 tbsp Fish Sauce (1 tablespoon fish sauce); 1 tbsp Chinese Five Spice (1 tablespoon Chinese five-spice powder); 1 lb Red Potato (1 pound small red potatoes, halved if 2-inches or larger in diameter); 1 bunch Scallion (1 bunch scallions, trimmed and halved); 1 piece Garlic (1 head garlic, separated, but not peeled); 1 oz Ginger (1 ounce fresh ginger, peeled and cut into 1/4-inch slices); 2 pieces Corn (2 ears corn, shucked and halved); 8 oz Chinese Sausage (8 ounces Chinese sausage (Lap Xeong), cut into 1-inch pieces); 1 piece Lime (1 large lime, quartered); 1 piece Lobster (1 (1 1/2- to 2-pound) lobster); 8 oz Shrimp (8 ounces (31- to 40-count) head-on, tail-on shrimp); 8 oz Clams (8 ounces small clams, such as littleneck); 8 oz Mussels (8 ounces mussels, beards removed and shells rinsed); 0 pieces Crusty Bread (Crusty bread, for serving); 4 oz Butter (4 ounces salted butter, melted, for serving)

Zissou's Buffet of Underwater Delights - Mains (Thai)

30 minThai

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Water2 pieces · 2 quarts water
Low-Sodium Soy Sauce¼ cup · 1/4 cup low-sodium soy sauce
Chili Garlic Sauce2 tbsp · 2 tablespoons Asian garlic chile sauce, such as Huy Fong
Fish Sauce1 tbsp · 1 tablespoon fish sauce
Chinese Five Spice1 tbsp · 1 tablespoon Chinese five-spice powder
Red Potato1 lb · 1 pound small red potatoes, halved if 2-inches or larger in diameter
Scallion1 bunch · 1 bunch scallions, trimmed and halved
Garlic1 piece · 1 head garlic, separated, but not peeled
Ginger1 oz · 1 ounce fresh ginger, peeled and cut into 1/4-inch slices
Corn2 pieces · 2 ears corn, shucked and halved
Chinese Sausage8 oz · 8 ounces Chinese sausage (Lap Xeong), cut into 1-inch pieces
Lime1 piece · 1 large lime, quartered
Lobster1 piece · 1 (1 1/2- to 2-pound) lobster
Shrimp8 oz · 8 ounces (31- to 40-count) head-on, tail-on shrimp
Clams8 oz · 8 ounces small clams, such as littleneck
Mussels8 oz · 8 ounces mussels, beards removed and shells rinsed
Crusty Bread0 pieces · Crusty bread, for serving
Butter4 oz · 4 ounces salted butter, melted, for serving

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Steps

1Combine the water, soy sauce, chile sauce, fish sauce, five-spice, potatoes, scallions, garlic, and ginger in a large, 8-quart pot and bring to a boil over high heat.
2Meanwhile, place into the steamer basket in this order: corn, sausage, limes, shrimp, clams, and finally, the mussels.
3When the goodness in the pot is boiling, lower the insert/basket into the pot. Cover and cook until the clams and mussels just open,The bivalves should sit just above the liquid so that they steam rather than boil. 8 to 10 minutes.
4Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even right onto a table lined with newspaper. Use a spider strainer to fish out the potatoes. Ladle the soup into cups or bowls and serve.