East Coast Hot Pot

East Coast Hot Pot

Trio Restaurant & Lounge, Cambridge Suites Hotel, Sydney, NS

East Coast Hot Pot made with shrimp, scallops, mussels, salmon & haddock in a creamy coconut curry sauce and served over a bed of basmati rice is the ideal pairing for Grand Banker Pinot Grigio. Enjoy it at Trio Restaurant & Lounge, at the Cambridge Suites Hotel in beautiful Sydney, NS or make it yourself this weekend to share with family and friends.



Coconut Curry Sauce
• 2 cans coconut milk (403 ml)
• ¼ C tomato paste
• 2 oz pureed ginger
• 1 oz pureed garlic
• ¼ bottle curry paste
• 1/3 C brown sugar
• ½ Tbsp curry powder
• ½ Tbsp paprika
• cornstarch

• 6 oz salmon, cubed
• 4 dozen mussels (live, in shell)
• 6 oz haddock cubed
• 8 large shrimp
• 8 large scallops

To Garnish and Plate
• chili flakes to taste
• hot sauce to taste
• fresh parsley
• basmati rice



Sautee garlic and ginger in large skillet over medium heat without browning. 

Add all remaining coconut curry sauce ingredients and bring to a simmer.

Simmer until mix begins to thicken slightly.

Remove from heat and puree with blender.

Return coconut curry sauce to skillet, add seafood and simmer together until mussels open (about 8 mins).

Reach desired thickness by adding a cornstarch slurry (equal parts cornstarch and cold water).

Season to desired level of spice with chili flakes and hot sauce.

Serve on a bed of basmati rice and garnished with parsley and hot sauce.


Category: Entree