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Steamed Seafood Medley

  • servings: 1

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Ingredients

  • 4 fresh kaffir lime leaves
  • 1 thin slice orange, halved
  • Two 4-ounce boneless, skinless tilapia fillets
  • 3 sprigs fresh cilantro
  • 1 thin slice grapefruit, halved
  • 4 scallions, cut into 5-inch pieces
  • 4 large shrimp, peeled and deveined
  • 4 thin slices lemon
  • 4 littleneck clams
  • 3 sprigs fresh flat-leaf parsley
  • 4 thin slices lime
  • 7 mussels, debearded
  • Coarse salt and freshly ground pepper
  • Ponzu Sauce
  • Citrus Dipping Sauce
  • Vietnamese Dipping Sauce Recipe
  • Creamy Curry Dipping Sauce

Directions

  1. Step 1

    Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.

  2. Step 2

    Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.

  3. Step 3

    Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.

  4. Step 4

    Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.

  5. Step 5

    Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.

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