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World Tour of Seafood in the Twin Cities

All this month Octo fishbar, and Almanac Fish are partnering to feature a special menu.

GOLDEN VALLEY, Minn. — Can’t escape to someplace warm and sunny this winter?  Take your taste buds on a vacation with Octo fishbar’s recipe for Thai Seafood Curry 

All this month Octo fishbar, and Almanac Fish are partnering to feature a special menu inspired by the flavors of Thailand. The special menu is part of a new dining series called, “World Tour of Seafood.” Each month the restaurant and fish market will feature dishes inspired by a different country. Almanac Fish seafood expert, Josh Nelson, joined us in studio to give us tips on how to make an impressive Thai Seafood Curry at home.

For more details about the “World Tour of Seafood” dining series, or to make a reservation, visit Octo fishbar at: www.octostp.com. And, to purchase sustainable seafood, or get tips on how to make this seafood dishes at home, contact or visit Almanac Fish at www.almanacfish.com.

Thai Seafood Curry


(Amounts are per serving. Scale up according to the desired number of servings.)

1 Tbsp   Vegetable oil

2 oz.      Eggplant - sliced

2 oz.       Mushrooms - sliced

2              Bay Scallops

2             Mussels (Chatham), cleaned and debearded

2             Bay Shrimp

3 oz.       Green Curry Sauce (recipe follows)

2 oz.      Hydrated Glass Noodles (Cooked according to pkge directions, or could use rice)

2              Fresh mint leaves

2              Thai basil leaves



Heat a large saute pan, add oil until hot. Toast eggplant and mushrooms until tender and cooked through. Remove and set aside. To the same pan add proteins of your choice (shrimp, mussels, scallops). (Cook, stir/flip seafood half way through until mussels open and shrimp and scallops are just opaque – approximately 2-3 minutes.) Remove seafood from pan and set aside. Deglaze pan with green curry sauce.  Return vegetables and seafood to pan. Season to taste with salt and fresh lime juice.

Serve over glass noodles and garnish with mint and basil leaves.