I was lucky to spend some time in Southern Thailand eating amazingly fresh seafood dishes. Each seaside village relies on the fishing industry for its livelihood. The fishermen bring in the catch, workers on the beach unload the boats and clean the fish, another crew delivers it directly to restaurants and markets in the village, and then of course there are the chefs, servers and market owners who sell to locals and people like me. Literally, everyone is involved. Long-tail Sunset is inspired by a day spent with a local fisherman, cruising around the crystal clear waters near Koh Lanta, and listening to stories of his adventures going out every night, in every kind of weather imaginable, navigating only by the stars and his lifetime of experience. This blend has tangy and spicy notes, and works well with any type of seafood. The garlic-coconut rice side dish provides a nice backdrop to soak up all that delicious sauce.
Prep time: 15–30 minutes
Cook time: 5–10 minutes
Large saute pan
Small mixing bowl
TIPS/THINGS TO REMEMBER
- Refined coconut oil has a high smoke point and works really well with the flavors of this dish
- Reduce the heat to medium before adding garlic, ginger and spices so they don’t burn
- Garnish with chopped chiles, lime zest, sesame seeds, or green onion. Get creative!
- 2 Tbsp refined coconut oil (high smoke point)
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 2 Tbsp lime juice
- 1 Tbsp honey
- 1 lb — 16/20 prawns, peeled and veins removed
- 2 tsp Long-tail Sunset, add 1–2 tsp more if you like spicy (qty?)
- 2 tsp chopped ginger
- 4 garlic cloves
- Heat pan on high heat and add coconut oil.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, lime juice and honey and set aside.
- Place prawns evenly spaced in the hot oil.
- Cook for approximately 1 minute, allowing the prawns to begin to change from clear to opaque.
- Add the chopped garlic, ginger, and Longtail Sunset. Toss to combine, taking care not to burn the spices.
- When the garlic is starting to brown (about 1 minute), add the the sauce from step 2.
- Continue to cook until the sauce has thickened and toss to coat the shrimp, about 10–20 seconds.
- Remove from heat.
- Serve over coconut garlic rice.
COCONUT GARLIC RICE
This rice has the added texture and flavor of fried garlic to give it a tasty crunch. If you have a rice cooker, feel free to use that. You can cook the rice the day before and sauté with the garlic to reheat before serving. If you prefer brown Jasmine rice, you will have to adjust your ingredients, upping the water to 1.5 cups, and the garlic to 8 cloves. Brown rice has a stronger flavor and so adjust up the salt levels (to taste) as well.
Prep time: 5 minutes
Cook time: 40–45 minutes (includes 10–15 minutes of resting)
4 quart oven-proof saucepan with lid
Medium sauté pan (for garlic)
Fine meshed spider
Paper towels over a sheet pan or large plate
TIPS/THINGS TO REMEMBER
- Start with room temperature oil and add garlic, then turn the heat to medium until the garlic browns. Remove garlic from pan with wire mesh spider and remove pan from heat, as you will be using this oil to sauté the rice
- Only sauté rice for a minute or two to begin it’s cooking process, take care not to brown
- Because rice has been rinsed, be careful when adding it to the pan, as the wet rice may cause the oil to splatter slightly
- 1 cup water
- 1.5 cups coconut milk
- 2 cups Jasmine rice, rinsed
- A few good pinches of salt
- 14–16 cloves of garlic, minced
- 1/2 cup neutral high temperature oil, such as corn, soybean, peanut or sesame oil
- Preheat oven to 350ºF
- In medium sauté pan, add oil and garlic and turn heat to medium low.
- Stir gently while garlic browns, 2–3 minutes. Remove from heat if browning too quickly. Use spider to skim the garlic from the oil and spread onto paper towels. Remove pan from heat and set to the side.
- In 4-qt saucepan, heat a few tablespoons of the garlic infused oil over medium heat, add rinsed rice and coat evenly. Sauté for 2–3 minutes.
- Add coconut milk, water, and a bit of salt (you can always add more salt later).
- Bring rice mixture to a boil, remove from heat, add lid and place in oven for 20 minutes.
- Remove from oven and let rest for 10 minutes (don’t remove lid),.
- Remove lid, stir in garlic, adjust salt, and serve immediately.