Description
If you are a seafood lover then you should make this Mixed Seafood in Oyster Sauce, it’s very tasty specially when clams are used, the seafood alone packs a lot of flavour adding oyster sauce to the formula makes it stand out even more.
Ingredients
Scale
- 300g fish fillet, sliced into bite sized pieces preferably white flesh fish
- 300g prawns, shelled and deveined
- 12 pcs mussels
- 2 pcs squid, sliced
- 1 cup surimi
- 4 tbsp oyster sauce
- 1 cup water
- 1/2 thumb sized ginger, sliced into strips
- 6 cloves garlic
- 4 stalks spring onions, sliced separate white and green parts
- 1/4 cup Chinese cooking wine
- 2 tsp brown sugar
- 1/2 tsp cayenne
- salt
- freshly ground black pepper
- oil
Instructions
- Place 2 cups water in a pot then bring it to a boil, once boiling drop mussels and cook until shells open. Remove mussels from pot then set aside.
- Using the same pot, continue to boil water then add the fish, cook for 2-3 minutes. Remove fish from pot then set aside.
- In a wok add oil then bring heat to high. Once oil is near its smoking point add squid and prawns, flash fry in high heat for 2 minutes. Remove from wok then set aside.
- Reserve 1/2 cup of liquid from the boiled seafood then mix this together with oyster sauce and brown sugar. Set aside.
- Using the same wok sauté garlic, ginger and white part of spring onions.
- Add the Chinese cooking wine, cayenne pepper and then the diluted oyster sauce. Bring it to a boil then add the surimi, cook for 1 minute.
- Add back the cooked seafood, then cook while gently folding for 2 minutes.
- Add the green part of spring onions then season with salt (if needed) and freshly ground black pepper. Serve.
Nice! Oyster Sauce is my good pal when cooking Chinese dish 😉
★★★★★
Looks and smells awesome ! Gorgeous photos. Thanks for the recipe 🙂
★★★★★
[laughing] I was going to say I would cook the seafood in dry white wine instead of water, but I see the dish does have Chinese cooking wine added at the end, so I better copy the recipe exactly 🙂 ! Could not live without oyster sauce!!!
This could easily become a favourite of mine.
🙂 Mandy
This sounds a lot like one of my favorite dishes that we’ve made since we were dating. I’m with you – any kind of seafood….and oyster sauce is always a bonus. Delicious Raymund!
★★★★★
What a wonderfull seafood fest,
this gonna be pricey, due to the tons of cholesterol, i guess 30 minutes on treadmile will paid it off..hehehe
★★★★★
I adore any dish with seafood…. This sounds really yumm!
I am so jealous of all of the wonderful seafood that you have access too! There is no way I would be able to find, much less buy so luscious looking seafood living in the high dessert of the SW U.S. Your dish really makes me miss living near an ocean. It looks delicious!
★★★★★
That’s beautiful!
Gosh, what a great looking dish! Love everything you’ve managed to cram into it! Great recipe – thanks.
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Dear Raymund,
I love all kinds of seafood, including sea urchin and thankfully we have lots here in Sydney. That is a quick, easy and tasty recipe too!
★★★★★
Love the use of oyster sauce in stir-fry’s! Yum!
★★★★★
That looks GORGEOUS, Raymund! I think I’ll try this low-carb style. I can almost taste it through my computer screen! 🙂
I’m totally with you on your love of seafood (except I especially love sea urchin !)
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Cornucopia of seafood goodness!
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Seafood and oyster sauce is a great match! I love all kinds of seafood melody in this dish. Pinned. 🙂
★★★★★
Adaptable! Just the boost of umami flavor my porridge needed. I sautéed the seafood medley to add to pumpkin porridge/soup, so I didn’t follow the recipe exactly— no cayenne, white wine instead of Chinese cooking wine, and the ratios of ingredients were a little fudged. I sautéed & added the seafood, then made & added the sauce.
★★★★★