Steam Combi Recipe: Clams in Coconut Curry Broth

Once you have cooked shellfish in a steam oven you will never go back to cooking them on the cooktop. They are so much more tender and in this recipe all the delicious juices that are produced when steaming the clams  are poured into a premade broth . You can have this dish ready in 15 minutes.  

METHOD

1. Place the clams in a bowl of fresh water for 30 minutes before cooking, to encourage the expulsion of any sand. 
2. In a large saucepan, place all the broth ingredients except the seasoning and the coconut milk and bring to a simmer.   
3. Finely dice the fennel, and dice the kumara into 1cm dice.  
4. Place in small perforated tray with solid tray below to capture juices or place directly into solid tray 
5. Steam at 100C for 6 minutes after oven is up to temperature. 
6. Without removing vegetables, add clams to a perforated tray above the solid tray and steam for a further 10-14 minutes or until the clams are opened.  When there is 8 minutes left add diced fish to the oven (into either of the perforated trays in the oven already) 
7. Remove clams, fish and veges from oven, and pour juices into the broth, then add coconut milk and season to taste.  
8. Divide veges, fish and shellfish into bowls and top with broth.   
9. Garnish with coriander leaves