Nicaraguan-style Suki with Fresh Seafood

Ingredients

In this Nicaraguan adaptation of Suki, we incorporate local flavors and ingredients to create a unique culinary experience. The original Japanese Suki typically uses soy sauce and dashi broth, while our Nicaraguan-style Suki features a broth infused with traditional Nicaraguan spices such as garlic, onion, and chili peppers. Additionally, we incorporate local seafood varieties commonly found in Nicaragua, such as shrimp, fish, squid, and mussels, to give the dish a distinct Nicaraguan twist. We alse have the original recipe for Suki, so you can check it out.

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 400g (14 oz) white fish fillets, cut into bite-sized pieces 400g (14 oz) white fish fillets, cut into bite-sized pieces
• 300g (10.5 oz) squid, cleaned and sliced into rings 300g (10.5 oz) squid, cleaned and sliced into rings
• 300g (10.5 oz) mussels, cleaned and debearded 300g (10.5 oz) mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 chili pepper, thinly sliced (adjust according to spice preference) 1 chili pepper, thinly sliced (adjust according to spice preference)
• 1 bunch cilantro, chopped 1 bunch cilantro, chopped
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and golden.
2. 2.
   Add the diced tomatoes, bell peppers, carrots, and chili pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the fish or vegetable broth, soy sauce, and Worcestershire sauce. Bring the broth to a simmer.
4. 4.
   Add the shrimp, fish, squid, and mussels to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. 5.
   Season with salt and pepper to taste. Stir in the chopped cilantro.
6. 6.
   Serve the Nicaraguan-style Suki hot in individual bowls, making sure to ladle plenty of broth and seafood into each bowl.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before cooking to remove any grit or impurities.
• Squid — Clean the squid thoroughly by removing the skin, beak, and internal organs. Slice it into rings for easy cooking.
• Mussels — Before cooking, scrub the mussels under cold water and remove any beards or debris. Discard any mussels that do not close when tapped.

Tips & Tricks

• For a spicier kick, add more chili peppers or a dash of hot sauce to the broth.
• Serve the Suki with steamed rice or crusty bread to soak up the flavorful broth.
• Customize the vegetable selection based on seasonal availability and personal preference.
• Experiment with different types of seafood to create your own variation of Nicaraguan-style Suki.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Garnish each bowl of Nicaraguan-style Suki with a sprig of fresh cilantro and a squeeze of lime juice for an extra burst of flavor. Serve alongside steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the seafood and vegetables in an appealing manner in each bowl. The vibrant colors of the ingredients will make the dish visually enticing.