Fish and Seafood Dishes

Vietnamese Garlic Shrimp

1 ¹/₂ lbs (700 g) fresh shrimp, peeled and deveined

3 tablespoons oil

4 cloves garlic, minced

1 to 2 red finger-length chilies, deseeded and minced

1 tablespoon oyster sauce

Sprigs of coriander leaves (cilantro), to garnish

Marinade

2 teaspoons minced garlic

1 tablespoon fish sauce

¹/₃ teaspoon salt

1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok or large skillet over high heat, add the shrimp and stir-fry until cooked, 2 to 3 minutes. Remove from the heat and transfer to a serving platter.
3 Reheat the remaining oil in the skillet over medium heat. Stir-fry the garlic and chilies for 1 to 2 minutes, until fragrant, and season with the oyster sauce. Remove from the skillet and spoon the mixture over the shrimp. Garnish with coriander leaves (cilantro) and serve hot with steamed rice.

Serves 4
Preparation time: 10 mins + 30 mins to marinate
Cooking time: 7 mins

Pepper Crabs with Garlic

2 to 3 fresh medium crabs (3 lbs/1¹/₂ kgs)

3 tablespoons oil

1 tablespoon minced garlic

1 tablespoon freshly ground black pepper

¹/₂ teaspoon sugar

¹/₂ teaspoon salt

¹/₂ cup (125 ml) chicken stock

1 green onion (scallions), thinly sliced

1 Scrub and rinse the crabs thoroughly. Detach the claws from each crab. Lift off the carapace and discard. Scrape out any roe and discard the gills. Rinse well, halve the crabs with a cleaver and crack the claws with a mallet.
2 Heat the oil in a wok over high heat and stir-fry the garlic and black pepper until fragrant, about 30 seconds. Add the crabs and stir-fry for 2 to 3 minutes, seasoning with the sugar and salt. Add the chicken stock, mix well and simmer for 3 to 5 minutes, covering the wok. Finally add the green onion, stir well and remove from the heat.
3 Transfer the crabs to a serving platter and serve immediately.

Serves 4
Preparation time: 20 mins
Cooking time: 15 mins

Sweet Chili Sauce Shrimp

Shrimp is one of the most popular seafoods throughout the world, but no one cooks them better than Chinese chefs. In this Sichuan version, they are marinated in ginger and wine, then cooked very quickly with garlic, green onions (scallions), and a savory chili sauce. For best results, use fresh shrimp but frozen shrimp may also be used as long as they are top quality and fresh frozen.

1 lb (500 g) fresh or frozen raw shrimp, shelled and deveined

2 tablespoons oil

3 to 4 cloves garlic, minced

4 green onions (scallions), cut into lengths

Marinade

2 tablespoons rice wine

1 teaspoon sesame oil

1 tablespoon ginger, minced

¹/₂ teaspoon sugar

Sauce

2 tablespoons bottled chili sauce

1 teaspoon tomato ketchup

¹/₂ teaspoon sugar

1 teaspoon salt

1 teaspoon sesame oil

2 teaspoons cornstarch dissolved in ¹/₂ cup (125 ml) water

1 Place the shrimp in a bowl. Combine the Marinade ingredients, stir, then pour over the shrimp, mixing well with a spoon or using your fingers. Set aside to marinate for 15 to 20 minutes.
2 Combine the Sauce ingredients and set aside.
3 Heat the oil in a wok until hot. Add the garlic and the marinated shrimp and stir-fry swiftly until the shrimp turn pink and the flesh becomes firm, about 1 to 2 minutes. Add the sauce and stir-fry for a further 1 minute to mix the ingredients.
4 Add the green onions and cook for 30 seconds more, then remove to a platter, and serve immediately.

Serves 4
Preparation time: 30 mins
Cooking time: 5 mins

Delicious Sliced Fish with Black Bean Sauce

You may use any type of firm-fleshed fish for this recipe—such as tuna, halibut, snapper, sea bass, or swordfish. Different types of fish cook at slightly different rates, and the size of the pieces also influence the cooking time—so be careful not to overcook, as that will make the fish tough. This dish may be garnished with minced fresh coriander leaves (cilantro).

1¹/₂ lbs (700 g) fish steaks or fillets

3 tablespoons oil

3–4 cloves garlic, minced

1¹/₂ to 2 tablespoons black bean paste (tau cheo)

6 green onions (scallions), cut into sections

1 teaspoon sugar

1 teaspoon coarsely ground black pepper

2 sprigs fresh coriander leaves (cilantro), minced, as garnish (optional)

Marinade

2 tablespoons rice wine

1 teaspoon sesame oil

3 tablespoons fresh ginger, minced

1 Cut the fish into bite-sized chunks. If using steaks, remove the bones. Place the fish in a mixing bowl.
2 Mix the Marinade ingredients, pour over the fish, and turn to coat the fish evenly. Cover and set aside to marinate for about 30 minutes.
3 Heat the oil in a wok over high heat, and add the marinated fish and garlic. Stir-fry for 1 to 2 minutes, until the fish changes color. Add the black bean paste and continue to cook for another 1 to 2 minutes.
4 Add the green onions, sugar, and coarsely ground black pepper, stirring for 1 more minute to blend the flavors. Transfer to a serving dish.

Serves 4
Preparation time: 30 mins
Cooking time: 5 mins

Tangy Tamarind Shrimp

15–20 dried chilies, deseeded and cut into short lengths

¹/₂ teaspoon dried shrimp paste (belachan)

10 shallots, peeled

4 tablespoons oil

1 tablespoon tamarind pulp soaked in 3 tablespoons water, mashed and strained to obtain the juice

1–1 ¹/₃ lbs (500–600 g) fresh shrimp, peeled and deveined

3 kaffir lime leaves, torn (optional, see note)

1 medium onion, cut into 10 wedges

2 teaspoons sugar

1 teaspoon salt

1 Soak the chilies in warm water for 10 to 15 minutes to soften. Then deseed and drain. Grind the chilies, belachan and shallots in a mortar or blender to a paste, adding a little oil if necessary to keep the blades turning.
2 Heat the oil in a wok over low heat and gently stir-fry the ground ingredients for 6 to 8 minutes until the oil surfaces.
3 Add the tamarind juice and cook, stirring frequently, for 6 to 8 minutes until most of the moisture has evaporated. Add the shrimp, kaffir lime leaves and onion, and stir-fry over low to medium heat for 10 minutes. Add the sugar and salt, and stir-fry until dissolved. Serve hot.

Kaffir lime leaves are the fragrant leaves of the kaffir lime plant. The leaves are used whole in soups and curries, or shredded finely and added to salads.

Serves 4
Preparation time: 30 mins
Cooking time: 30 mins

Vietnamese Caramel Fish

The Vietnamese typically use catfish for this dish, but any firm-fleshed fish will do. Use whole fish or large slices of cross-cut fillets as these keep whole better. The fish is delicious served with steamed rice.

2 tablespoons oil

1¹/₂ lbs (700 g) catfish fillets, cut into thick slices

¹/₂ in (1 cm) fresh ginger root, peeled and grated Sprigs of coriander leaves (cilantro), to garnish

Caramel Sauce

²/₃ cup (4 oz/135 g) sugar

¹/₂ cup (125 ml) fish sauce

8 shallots, thinly sliced

¹/₂ teaspoon freshly ground black pepper

1 To prepare the Caramel Sauce, heat the sugar over low heat in a skillet, stirring constantly, until it begins to melt and caramelize, 3 to 5 minutes. Remove from the heat and add the fish sauce. Return the skillet to the heat and bring the mixture to a boil over medium heat. Simmer uncovered for 3 to 5 minutes, stirring constantly until the mixture turns into a thick syrup. Add the shallot and black pepper, mix well and remove from the heat.
2 Heat the oil in a wok or skillet over medium heat. Add the fish and stir-fry for 2 to 3 minutes. Add the ginger and Caramel Sauce, and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 5 more minutes, until the fish is cooked. Remove from the heat and transfer to a serving platter.
3 Garnish with sprigs of coriander leaves (cilantro) and serve hot with steamed rice.

Serves 4–6
Preparation time: 10 mins
Cooking time: 25 mins

Simple Curried Fish Steaks

1 lb (500 g) fish fillets or steaks

4 tablespoons oil

¹/₂ teaspoon cumin seeds

¹/₃ teaspoon fenugreek

¹/₃ teaspoon fennel seeds

¹/₃ teaspoon mustard seeds

3 tablespoons minced ginger

3 tablespoons minced garlic

3 tablespoons minced green chili

1 teaspoon ground turmeric

3 tablespoons mustard seeds, ground Scant 1 cup (200 ml) water

1 teaspoon salt

1 Heat half the oil and fry the fish slices for 3 minutes on both sides. Drain and set aside with the oil and the juice.
2 In a large saucepan or wok, heat the remaining oil and fry the cumin, fenugreek, fennel and mustard seeds until aromatic. Add in the rest of the ingredients except for the fried fish slices and cook for 5 minutes, stirring often.
3 When the gravy bubbles, gently lower the fish slices into the pan and simmer for 3 minutes. Remove and serve.

Serves 4
Preparation time: 10 mins
Cooking time: 25 mins

Sliced Fish with Mushrooms and Ginger

The perfect duo, fresh ginger and bean sauce, perk up this stir-fried fish. For the snappiest flavor, look for fresh young ginger.

3 tablespoons oil

3 cloves garlic, minced

3 in (8 cm) fresh ginger root, peeled and cut into thin strips

3 fresh black Chinese mushrooms, stems discarded, caps sliced into thin strips

1 tablespoon hoisin sauce (see note)

¹/₃ cup (60 ml) chicken stock

1 lb (500 g) flounder or other white fish fillets, thinly sliced

2 teaspoons fish sauce 1 teaspoon sugar

¹/₂ teaspoon freshly ground black pepper

1 to 2 red finger-length chilies, deseeded and cut into thin strips (optional)

1 green onion (scallions), cut into lengths, to garnish

Sprigs of coriander leaves (cilantro), to garnish

1 Heat the oil in a wok or skillet over medium heat. Stir-fry the garlic, ginger and mushrooms for 2 to 3 minutes, until fragrant. Add the hoisin sauce and stir-fry for a few seconds, then add the chicken stock and bring the mixture to a boil. Stir in the fish pieces and simmer uncovered, seasoning with the fish sauce, sugar and black pepper, until cooked, 3 to 5 minutes. Finally add the chili (if using), mix well and remove from the heat.
2 Transfer to a serving platter, garnish with the green onion and coriander leaves (cilantro), and serve hot with steamed rice.

Hoisin sauce consists of fermented soybeans, garlic, chilies, and vinegar. The sauce is thick and dark and has a sweet, salty flavor. Commercially bottled or canned hoisin sauce is available in most grocery sauce.

Serves 4
Preparation time: 8 mins
Cooking time: 10 mins

Quick Curried Shrimp

1 lb (500 g) shrimp, shelled

3 tablespoons oil

3 medium onions, finely chopped

3 tablespoons minced ginger

3 tablespoons minced garlic

2 tablespoons lemon juice or vinegar

1 tablespoon grated palm sugar or brown sugar

3 ripe medium tomatoes, finely chopped

1 teaspoon curry powder, or more to taste

1 teaspoon ground red pepper

¹/₂ teaspoon freshly ground black pepper

1¹/₃ teaspoons salt 2 tablespoons finely chopped coriander leaves (cilantro)

1 Heat the oil and fry the onions until golden brown, 5–10 minutes.
2 Stir in the remaining ingredients except for the shrimp and coriander leaves and continue cooking over low heat until the oil separates.
3 Add the shrimp and stir to mix well. Cover and leave to simmer until the shrimp are cooked through, about 10 minutes.
4 Garnish with the chopped coriander leaves and serve.

Ground red pepper is a pungent red powder made from ground dried chili peppers, also known as cayenne pepper. Substitute dried red chili flakes or chili paste.

Palm Sugar is made from the sap of coconut palms or the arenga sugar palm tree. Palm sugar varies in color from gold to dark brown. It is less sweet than cane sugar and has a distinct, rich flavor. Dark brown sugar, maple syrup or a mixture of sugar and molasses are good substitutes.

Serves 4
Preparation time: 30 mins
Cooking time: 20 mins

Tempeh and Tofu Shrimp

2 oz (50 g) dried bean thread noodles, optional (see note)

¹/₂ cup (125 ml) oil

2 cups (7 oz/200 g) diced tempeh (see note)

¹/₂ cake (5 oz/150 g) firm tofu, diced

3 cloves garlic, sliced

³/₃ in (2 cm) fresh ginger, peeled and thinly sliced

¹/₂ teaspoon dried shrimp paste (belachan)

1 stalk lemongrass, tender inner part of bottom third only, thinly sliced

7 oz (200 g) lean tender beef, thinly sliced (optional)

7 oz (200 g) green beans, tops, tails and strings removed, then sliced diagonally

2 red finger-length chilies, deseeded and sliced (optional)

7 oz (200 g) fresh shrimp, peeled and deveined

1 teaspoon salt

1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice

1 Soak the bean thread noodles in warm water for 3 to 4 minutes to soften. Then drain and cut the noodles into lengths. Set aside.
2 Heat the oil in a wok over medium to high heat until quite hot, then slide half the tempeh into the oil gently and cook until golden brown, about 3 to 4 minutes. Stir frequently to keep the tempeh from sticking. Remove from the oil and drain on paper towels. Repeat with the remaining tempeh. Then cook the tofu in the same way. Add more oil if necessary.
3 Drain all but 2 tablespoons of the oil from the wok. Heat the oil over medium heat, add the garlic and ginger, and stir-fry for 10 seconds. Add the belachan and stir-fry until the garlic is light brown, about 1 minute.
4 Add the lemongrass and beef, if using, and stir-fry for 5 minutes until the beef is lightly browned. Add the green beans, chilies and shrimp, and stir-fry for 3 minutes until the shrimp are cooked. Add the fried tempeh and tofu, and mix well.
5 Add the bean thread noodles and season with the salt. Stir-fry until the beans are just tender, about 2 minutes. Add the tamarind juice and stir to mix well. Serve with rice.

Bean thread noodles, also known as “cellophane” or “glass” noodles, are thin, clear strands made from mung bean starch and water. Soak in hot water for 15 minutes to soften. Available from Asian food stores.

Tempeh (fermented soybean cakes) are made of compressed, lightly fermented soybeans with a delicious nutty flavor. They are a rich source of protein, calcium and iron, and are low in cholesterol and sodium. Look for them in the refrigerator or freezer sections in supermarkets.

Serves 4
Preparation time: 35 mins
Cooking time: 30 mins

Shrimp Curry

1 ¹/₂ lbs (700 g) jumbo shrimp, shelled, cleaned and deveined

1 tablespoon ground chili

2 tablespoons fish curry powder

¹/₂ teaspoon ground turmeric

1 in (2¹/₂ cm) fresh ginger, peeled and cut into strips 2 cloves garlic, pounded

3 tablespoons oil

¹/₂ teaspoon mustard seeds

1 teaspoon cumin seeds

1 onion, thinly sliced

2 sprigs curry leaves (see note)

1 cup (250 ml) thick coconut milk

2 small cucumbers, deseeded and cubed

2 green finger-length chilies, cut into lengths

1 tablespoon white vinegar or lime juice

Salt to taste

1 In a bowl, combine the shrimp, chili, curry and turmeric powders, ginger and garlic. Set aside for 5 minutes to marinate.
2 Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until aromatic, about 5 minutes. Add the onion and curry leaves and stir-fry until the onion is golden brown, about 4 minutes. Add the shrimp and stir-fry a further 4 minutes.
3 Add the coconut milk, cucumber, chilies and vinegar. Bring to a boil, and simmer gently, stirring continuously for 3 minutes. Add salt to taste and serve hot with rice.

Curry leaves comprise sprigs of 8–15, dark green leaves and are used to flavor Indian curries. Fresh curry leaves should be used within a few days of purchase. Dried curry leaves keep well if stored in a dry place. There is no good substitute.Curry leaves are available in wet markets.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

Lemongrass Mussels

1 lb (500 g) fresh mussels, cleaned

¹/₂ cup (125 ml) water 2 shallots, diced

1 stalk lemongrass, tender inner part of bottom third only, crushed and cut into lengths

¹/₂ teaspoon salt

¹/₃ teaspoon freshly ground black pepper

¹/₂ cup (¹/₃ oz/10 g) Asian basil leaves (see note)

Dipping Sauce

2 cloves garlic

2 fresh coriander roots

2 or 3 red finger-length chilies

¹/₂ cup (125 ml) water

¹/₂ cup (125 ml) fresh lime or lemon juice

¹/₃ cup (60 ml) fish sauce

1 teaspoon salt

1 tablespoon sugar

2 tablespoons fresh coriander leaves (cilantro), chopped

1 To prepare the Dipping Sauce, use a pestle and mortar to pound the garlic, coriander roots, and chilies until smooth. Combine this paste with the remaining Dipping Sauce ingredients in a mixing bowl and stir well.
2 Discard any open mussels. Place the remainder in
a wok and add the remaining ingredients. Cover and bring to a boil over high heat, cooking for 5 minutes. Remove from the heat and serve with the Dipping Sauce. To eat, remove the mussels from the shells and dip in the Sauce.

Asian basil has pointed dark green leaves and a strong anise aroma and taste. Fresh basil leaves are used to garnish dishes. Substitute fresh Italian basil if you cannot get Asian basil.

Serves 4 to 6
Preparation time: 15 mins
Assembling time: 5 mins

Mixed Seafood with Vegetables

8 oz (250 g) fresh squid 1 carrot, peeled and sliced

8 oz (250 g) fresh shrimp, shelled and deveined, or sea scallops

1 cup (4 oz/100 g) broccoli, cut into florets

6 oz (170 g) green beans, tops, tails, and strings removed

2 tablespoons oil

1 onion, finely sliced

4 cloves garlic, minced

1 red finger-length chili, sliced diagonally

Sauce

2 tablespoons soy sauce

3 tablespoons rice wine

1–2 teaspoons sugar

1 tablespoon sesame oil

1¹/₂ teaspoons cornstarch dissolved in

¹/₂ cup (125 ml) water

1 To clean the squid, remove the tentacles from the body and cut out the hard beaky portion. Remove the skin from the body of the squid, and clean inside, then cut into bite-sized pieces. Dry thoroughly. Clean the cuttlefish and sea cucumber. Next, slice open the squid, cuttlefish, and sea cucumber lengthwise and cut in half. Cut each piece into strips about ¹/₃ in ( ¹/₂ cm) wide, place them in a bowl, and set aside.
2 Cut the carrot in half lengthwise, then slice each half into pieces ¹/₃ in ( ¹/₂ cm) wide.
3 Bring a large pot of water to a rolling boil, then blanch all the vegetables for 3 minutes. Drain and set aside.
4 To make the Sauce, combine all the ingredients and blend well. Set aside.
5 Heat the oil in a wok over high heat until smoking. Add the onions, garlic, and chili and stir-fry to release their aromas, about 1 minute.
6 Add the seafood and vegetables and continue to stir-fry until all the ingredients are well coated with oil, about 2 minutes.
7 Stir the Sauce to mix, then add to the wok and continue to stir-fry until the Sauce is well blended with seafood and vegetables, for 2 to 3 minutes. Remove from the heat, transfer to a platter, and serve.

Serves 4
Preparation time: 25 mins
Cooking time: 10 mins

Garlic Squid

This type of dish belongs to a category of home-style Sichuan cooking known as xiao chao, which literally means “small fry.” Squid has long been prized in Chinese family kitchens as an excellent yet inexpensive nutritional source of protein and essential minerals from the sea.

1 lb (500 g) fresh squid

1 tablespoon oil

5 to 6 cloves garlic, thinly sliced

4 slices fresh ginger

2 red finger-length chilies, cut into pieces

3 green onions (scallions), washed and cut into pieces

2 stalks fresh celery, strings removed, washed and cut into pieces

Salt to taste

Sauce

2 teaspoons rice wine

1 teaspoon sugar

1 tablespoon sesame oil

1 tablespoon sweet dark soy sauce (see note)

1 tablespoon water

1 Combine the Sauce ingredients and set aside.
2 Remove the tentacles from the squid and cut out the hard beaky portion. Remove the skin from the body of the squid, and clean inside, then cut into bite-sized pieces. Dry thoroughly and set aside.
3 Heat the remaining oil in a wok over medium heat, add the garlic, ginger, and chilies, and stir-fry for about 2 minutes.
4 Increase the heat to high, add the green onions, celery, and squid, and stir-fry for 1 minute. Add the Sauce mixture and continue to stir-fry for 3 to 4 minutes more. Remove to a platter and serve.

If sweet dark soy sauce is not available, add 1/₂ tablespoon brown sugar to 1 tablespoon regular soy sauce.

Serves 4
Preparation time: 15 mins + 2–3 hours soaking
Cooking time: 15 mins

Sichuan Squid with Dried Chilies

Gung bao dishes are attributed to the private kitchen of a certain Duke of Bao in ancient Sichuan, whose personal chef was the reigning master of gourmet cuisine in his time. It involves first scorching dried red chilies in searing hot oil until they are almost black, then tossing in the main ingredients to “explode-fry” (bao chao) them quickly in pungent hot oil, and finishing it all off with a savory sauce. This recipe works equally well with chicken chunks or shrimp.

1 whole squid, about 1 lb (500 g)

3 tablespoons oil

5 dried red chilies, cut across in thirds

10 Sichuan peppercorns

3 slices fresh ginger, cut in thirds

2 green onions (scallions), cut in thirds

Sauce

1 tablespoon soy sauce

¹/₂ to 1 tablespoon sugar

1 tablespoon rice wine

1 teaspoon tomato ketchup

2 teaspoons vinegar

2 teaspoons sesame oil

2 teaspoons cornstarch dissolved in ¹/₂ cup (125 ml) water

1 Lay the squid flat on a cutting board, and with a sharp knife, make diagonal cuts across the entire surface, cutting only about halfway into the flesh. Repeat the same pattern at a 90-degree angle to the first cuts making cross-hatch marks ¹/₂ inch (1 cm) apart. Then cut the squid into 1 in (2 ¹/₂ cm) square or rectangular pieces.
2 To make the Sauce, combine the Sauce ingredients and set aside.
3 Heat the oil in a wok over high heat until very hot. Add the chilies and scorch for 30 to 60 seconds, then add the Sichuan peppercorns, ginger, and green onions, and stir-fry swiftly to release the aromas, about 1 minute.
4 Add the drained squid to the wok and stir-fry for 30 to 60 seconds, then stir the Sauce mixture to mix the ingredients and add to the squid. Stir-fry to blend all flavors for about 3 more minutes, then remove to a platter and serve.

If you like the sharp fresh flavor of coriander leaves, sprinkle some, chopped, onto the finished dish. You may also prepare this recipe with cuttlefish or scallops. The best type of dried chilies for this dish is the medium or large size, which are highly aromatic but not too hot. The smaller the chili, the fiercer its flavor.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins