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Mixed Seafood in Oyster Sauce

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Free Style


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.


  • 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


  1. 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.
  2. Using the same pot, continue to boil water then add the fish, cook for 2-3 minutes. Remove fish from pot then set aside.
  3. 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.
  4. Reserve 1/2 cup of liquid from the boiled seafood then mix this together with oyster sauce and brown sugar. Set aside.
  5. Using the same wok sauté garlic, ginger and white part of spring onions.
  6. 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.
  7. Add back the cooked seafood, then cook while gently folding for 2 minutes.
  8. Add the green part of spring onions then season with salt (if needed) and freshly ground black pepper. Serve.