Steamed Seafood with Thai Peanut Sauce
1 jar WATCHAREE'S Thai Peanut Sauce
1½ lb. seafood (fish fillets, scallops, shrimp or salmon)
Add water to a 12-inch wok or large pot to a depth of 2-3 inches.
Place a bamboo steamer basket or a steamer rack (7 inch) inside the wok. The water level should be below the bottom of the steamer basket or rack.
Cover the lid and bring the water to a boil over high heat.
Place seafood inside a dish or bowl that fits inside the steamer basket or on top of the steamer rack.
Steam on high heat for 7-10 minutes, depending on the size of the seafood, or until seafood is cooked through. Check the water level and add more water as necessary.
Carefully remove the cooked seafood.
Warm the peanut sauce in a sauce pan and use as a dipping sauce.
Serve with steamed vegetables or fresh vegetables such as green beans, asparagus, cucumbers, carrots, cauliflower or broccoli.