Seafood Kare-Kare Tray

A festive Filipino classic reimagined with the ocean’s finest catch. The Seafood Kare-Kare Tray combines prawns, squid, mussels, and fish fillets in a rich, creamy peanut sauce infused with annatto for its signature golden hue. Paired with fresh vegetables and served with bagoong (shrimp paste) on the side, this tray is perfect for sharing at family gatherings, parties, or special occasions.

Ingredients

Seafood:

• Prawns (cleaned, deveined)
• Squid (sliced into rings)
• Mussels or clams (cleaned)
• Fish fillet (tilapia, bangus, or cream dory, cut into chunks)

Vegetables:

• String beans (sitaw)
• Eggplants (sliced)
• Banana blossom (puso ng saging, sliced)
• Pechay or bok choy

Sauce Base:

• Peanut butter (smooth, unsweetened)
• Ground toasted rice (for thickening)
• Annatto seeds (soaked in warm water for coloring)
• Onion (chopped)
• Cloves garlic (minced)
• Cooking oil
• Seafood stock (from shrimp heads/shells or fish bones)
• Salt and pepper to taste

Side:

• Bagoong alamang (shrimp paste), sautéed

Procedure

1. Prepare the stock:
   • Boil shrimp heads/shells and fish bones in water for 20 minutes. Strain and set aside.
2. Cook the seafood:
   • Lightly blanch prawns, squid, mussels, and fish chunks in boiling water for 2–3 minutes. Remove and set aside to avoid overcooking.
3. Sauté aromatics:
   • In a large pan, heat oil. Sauté garlic and onion until fragrant. Add annatto water for color.
4. Make the sauce:
   • Stir in peanut butter and seafood stock. Mix well until smooth. Add ground toasted rice to thicken. Simmer for 10 minutes. Season with salt and pepper.
5. Add vegetables:
   • Blanch string beans, eggplant, banana blossom, and pechay separately to retain color and texture. Arrange them neatly in the tray.
6. Combine:
   • Place seafood on the tray, pour the peanut sauce generously over, and arrange vegetables around.
7. Serve:

• Accompany with sautéed bagoong alamang on the side. Best enjoyed with steamed rice.