Kadon gamson – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
The vibrant and aromatic Kadon Gamson is a traditional seafood dish hailing from the island of Guam. Known for its rich and creamy coconut broth infused with the essence of the sea, this dish blends the indigenous flavors of the Pacific Islands with a touch of Asian influence. Its origins trace back to the Chamorro people of Guam, who are renowned for their inventive use of local coconut and fresh seafood to create sumptuous, comforting dishes.
Ingredients
- fresh shrimp – 1 lb / 450 g
- coconut milk – 2 cups / 480 ml
- garlic cloves, minced – 3 cloves
- onion, diced – 1 medium
- ginger, grated – 1 tablespoon
- soy sauce – 2 tablespoons
- lemon juice – 1 tablespoon
- green bell pepper, sliced – 1 medium
- cooked white rice – to serve
- vegetable oil – 2 tablespoons
- salt – to taste
- black pepper – to taste
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add garlic, onion, and ginger. Sauté until fragrant, about 2 minutes.
- Add shrimp to the pan and cook until they turn pink, about 3-4 minutes.
- Lower the heat and stir in coconut milk, soy sauce, and lemon juice.
- Add the green bell pepper and simmer for another 5-7 minutes, allowing the flavors to meld.
- Season with salt and black pepper to taste.
- Serve hot over cooked white rice.
Substitutions
- fresh shrimp -> firm fish fillets
- coconut milk -> coconut cream for extra richness
- soy sauce -> tamari for a gluten-free option
Enhancements in the Next Evolution
- Marinate shrimp in soy sauce and ginger for 30 minutes before cooking to enhance flavor.
- Add sliced chili peppers for a spicy kick.
- Use fresh lime juice instead of lemon juice for a more authentic taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
