Seafood Rabia with Funchi
Recipe by: SaveMore Food Stores
Ingredients
For the Seafood Rabia:
- 2 packs of Masterchef seafood mix
- 2 tbsp Jade Bridge oyster sauce
- 1 onion, chopped
- 2 large potatoes, cut into chunks
- 1 bell pepper, chopped
- 1 carrot, sliced
- 1 tbsp butter
- 2 tbsp olive oil
- 1 pack bok choy
- 4 tbsp chopped garlic
- Seasonings: black pepper, onion powder, garlic powder, salt, crushed red pepper & cilantro lime powder
- 1 cup College Inn Garden vegetable broth
- 1 banana, sliced (for frying)
- Oil for frying
For the Funchi:
- 3 cups College Inn Garden vegetable broth
- 3 cups yellow cornmeal
- 2 tbsp chopped bell pepper
- 1 tbsp butter
Directions
- Sauté the vegetables
- Heat butter and olive oil in a large pan.
- Add garlic and onion, sauté until fragrant.
- Add the potatoes, carrots and bell pepper.
- Cook for a few minutes.
- Add the seafood
- Stir in the seafood medley.
- Season with oyster sauce, black pepper, onion powder, garlic powder, salt, crushed red pepper and cilantro lime powder.
- Add vegetable broth.
- Cover and let simmer until potatoes are tender and seafood is fully cooked.
- Fry the banana
- In a separate pan, heat oil for frying.
- Add banana slices and fry until golden.
- Set the finished bananas aside.
- Add the bok choy
- Stir in the bok choy to the seafood medley.
- Simmer until bok choy is just wilted.
- Make the funchi
- In a separate pot, bring the vegetable broth to a boil.
- Gradually whisk in the cornmeal to avoid lumps.
- Stir in chopped bell pepper and butter.
- Reduce the heat.
- Stir continuously until the cornmeal is thick and smooth.
- Plate up and serve
- Add the seafood medley onto the plate.
- Add the bananas on the side of the plate.
- Once the funchi has cooled, shape and cut into portions.
- Add the funchi to the side of the plate.
- Top with a slice of lime (optional).
- Serve.