Prepare Seafood: Lightly season shrimp, squid, fish fillet, and scallops (if using) with salt and white pepper. Set aside.
Sauté Aromatics & Vegetables: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced onion and sauté until softened, about 2-3 minutes. Add minced garlic and sauté for another minute until fragrant. Stir in green peas and diced carrots; cook for 2 minutes. Remove from pan and set aside.
Cook Seafood: In the same pan, add more oil if needed. Add the seasoned seafood and cook quickly until just opaque and cooked through, about 2-3 minutes depending on the seafood size. Be careful not to overcook. Remove seafood from the pan and set aside with the vegetables.
Make White Sauce: In the same pan (no need to clean), melt unsalted butter over medium heat. Add all-purpose flour and stir constantly for 1-2 minutes to create a roux.
Build Sauce: Gradually whisk in milk and chicken broth, ensuring no lumps. Continue whisking until the sauce thickens and becomes smooth. Season with salt, white pepper, and sugar. Bring to a gentle simmer for 1 minute, then remove from heat.
Combine Ingredients: Gently fold the cooked seafood, sautéed vegetables, and cooked white rice into the white sauce. Mix well to ensure everything is evenly coated.
Assemble and Bake: Preheat oven to 200°C (400°F). Transfer the seafood rice mixture into an oven-safe baking dish or individual gratin dishes. Sprinkle generously with shredded mozzarella and cheddar cheese.
Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top. Let it rest for a few minutes before serving hot.
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