RON’S BLACK BEANS AND GARLIC SEAFOOD PAKBET

Prep Time: 20 minutes

Cooking time: 30 minutes

Serves: 8

2 tablespoon olive oil

1 small yellow onion, peeled and diced small

2 tablespoon ginger, peeled and thinly sliced

2 cups acorn squash, peeled, seeded and cut into 1 ½ x 1 ½ inches

3 cloves garlic, minced

2 cups of low sodium vegetable broth

1 can 14.5 light coconut milk

2 to 3 tablespoon garlic and black bean sauce

2 tablespoon fish sauce

1 medium Japanese or Filipino eggplant, base removed and sliced into ½  inch and in an angle

12 pieces okra, tips removed and cut in half horizontally

1 bunch (about 20 pcs) French beans, (if sitaw is not available) tips removed and cut into 3 inches length pieces

¼ pound bay scallops,

¼ pound squid, tentacles included, bodies sliced into 1 inch thick

¼ pound medium size shrimp, peeled and deveined

½ pound tilapia fillets, cut into 3x 3 inches squares

Heat the oil in a large deep saute pan over high heat. Add onions, ginger, squash and garlic and cook for 1 minute stirring constantly.

Add broth, coconut milk, black bean sauce and fish sauce and bring to boil; 5 minutes and stir making sure it is well combined. 

Add eggplant, okra, beans, and continue to cook for another 15 minutes or until the squash and beans are soft stirring occasionally.  

Add seafood and reduce heat to medium and simmer for 2 to 3 minutes. Do not stir constantly as the fish will flake into pieces. Turn of stove. Remove pan from the stove. Serve with steamed rice.