Chinese Seafood Recipes

Seafood Recipe - Crabmeat Sauce Over Broccoli

Ingredients

* 1 tbsp (15ml) vegetable oil

* 1 slice fresh ginger

* 1 clove garlic, crushed

* 1 2/3 lbs (750g) broccoli florets

* 1/4 tsp (1ml) salt

* 1 tsp (5ml) light soy sauce

* 1/2 tsp (2.5ml) sugar

* 3 tbsp (45ml) dry sherry

* 1/4 cup (60ml) fish stock or water

SAUCE

* 1 tbsp (15ml) dry sherry or white wine

* 1/4 tsp (1ml) salt

* pinch pepper

* 1 cup (250ml) fish stock

* 1 1/2 tbsp (20ml) cornstarch blended with 3 tbsp (45ml) stock or water

* 1/2 lb (225g) crabmeat, fresh, frozen or canned

* 1 tbsp (15ml) shredded red pepper, blanched


Method:

1. Heat oil in a wok. Add ginger and garlic and cook until golden; remove. Add broccoli, stirring to coat with oil. Stir in salt, soy sauce, sugar, sherry and stock. Cook covered for 3-4 minutes until broccoli is bright green. Avoid overcooking.

2. Remove to serving platter and keep warm.

3. TO MAKE SAUCE: Heat sherry, salt, pepper and stock. Stir in blended cornstarch and stock to thicken. When boiling, stir in crabmeat. Simmer 2-3 minutes. Pour sauce over broccoli, garnish with red pepper and serve.

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Seafood Recipe - Crab Foo Yung

Ingredients

* 1 tsp (5 ml) soy sauce
* 1/2 tsp (2.5ml) chili pepper sauce
* 2 tsp (10ml) sherry
* 1/2 lb (225g) fresh or canned crabmeat
* 4 tbsp (60ml) oil
* 6 Chinese mushrooms, soaked in warm water 20 minutes
* 6 green onions, finely diced

Sauce:

* 1 cup (250ml) chicken stock
* 2 tsp (10ml) soy sauce
* 1 1/2 tbsp (20ml) cornstarch blended with 1 1/2 tbsp (20ml) water

Method:

1. Beat eggs lightly in a bowl. Stir in soy and chili pepper sauces with sherry. Shred crabmeat.

2. Heat 1 tbsp (15ml) oil in a wok. Discard mushrooms stalks and slice caps. Stir-fry mushrooms and green onions for 2 minutes; add crabmeat and stir-fry 1 minutes.

3. Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.

4. Heat 3 tbsp (45ml) oil in wok. Add a quarter of mixture and cook until
the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelet.

5. TO MAKE SAUCE: Bring stock, soy sauce and blended cornstarch and water to a boil, stirring constantly. Simmer 1 minute.

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Seafood Recipe - Shrimp Chow Mein

Ingredients

* 10 Chinese mushrooms, soaked in warm water 20 minutes
* 3 tbsp (45ml) oil
* 2 stalks celery, sliced
* 4 oz (110g) bamboo shoots, sliced
* 1/2 lb (225g) bean sprouts, washed
* 1/2 lb (225g) water chestnuts, drained and sliced
* 1/2 cup (125ml) chicken stock
* 1 tbsp (15ml) dry sherry
* 1 tbsp (15ml) soy sauce
* 1 lb (450g) shrimp, peeled


Method:

1. Drain mushrooms, squeeze dry and discard stalks. Slice caps into strips. Heat oil in a wok. Stir-fry about 2 minutes until vegetables are tender but crisp.

2. Pour in stock and sherry , Increase heat to high and bring to a boil. Reduce heat and stir in soy sauce and shrimp. Cover and cook for 3 minutes. Remove from heat and serve immediately.

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Seafood Recipe - Simmered Whole Fish

Ingredients

* 2 lbs ( 1 kg) whole fish
* 6 cup (1.5L) water
* 2 green onions, cut in large pieces
* 2 thin slices fresh ginger, finely chopped
* 3 tbsp (45ml) sherry
* 1 tbsp (15ml) soy sauce
* 5 tbsp (75ml) oil
* 4 green onions, sliced thinly
* 2 slices red ginger, thinly sliced
* 3 tbsp (45ml) soy sauce
* 1 tsp (5 ml) sesame oil

Method:

1. Scale fish, leaving head and tail intact. Score, rinse under cold water and drain.

2. Bring water to a boil. Add green onions, ginger, sherry, soy sauce and 3 tbsp (45ml) oil to the water, and return to boil.

3. Place fish on a wire-mesh strainer and lower into the boiling liquid. Reduce heat, cover and simmer gently 5 minutes. Turn off heat completely and leave, covered, for 20-25 minutes. Remove the fish carefully onto a serving platter. Sprinkle with finely sliced green onions, red ginger and soy sauce. Heat remaining 2 tbsp (30ml) oil with sesame oil until sizzling, and pour over fish.

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Seafood Recipes - Braised Abalone With Chinese Cabbage

Ingredients

* 1 tbsp (15ml) vegetable oil
* 1 tsp (5ml) chopped fresh ginger
* 1/2 tsp (2.5ml) chopped garlic
* 1 lb (450g) mustard cabbage (choy sum), cut into 2 inch (5cm) lengths
* 1 tsp (5ml) sugar
* 2 tsp (10ml) dry sherry
* 1/2 cup (125ml) reserved canned abalone liquid
* 1 tsp (5ml) sesame oil
* 1 tbsp (15ml) oyster sauce
* 1 tbsp (15ml) cornstarch
* 1/4 cup (60ml) water
* 20 oz (560g) can abalone, drained and thinly sliced (retain liquid)

Method:

1. Heat oil. Add ginger, garlic and cabbage stems. stir-fry 1 minute. Add cabbage leaves, sugar, sherry and abalone liquid. Cook until cabbage is bright green. Arrange cabbage on serving platter and keep warm.

2. Add sesame oil, oyster and soy sauce to pan. Combine cornstarch with water. Stir into boiling sauce. Reduce heat and gold in abalone slices to heat through briefly. Extended cooking will toughen abalone. Arrange slices over cabbage. Spoon sauce on top and serve at once.

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Seafood Recipes - Crab Foo Yong

Ingredients

* 4 eggs
* 1 tsp (5ml) soy sauce
* 1/2 tsp (2.5ml) chili pepper sauce
* 2 tsp (10ml) sherry
* 1/2 lb (225g) fresh or canned crabmeat
* 4 tbsp (60ml) oil
* 6 Chinese mushrooms, soaked in warm water 20 minutes
* 6 green onions, finely diced

SAUCE

* 1 cup (250ml) chicken stock
* 2 tsp (10ml) soy sauce
* 1 1/2 tbsp (20ml) cornstarch blended with 1 1/2 tbsp (20ml) water

Method:

1. Beat eggs lightly in a bowl. Stir in soy sauce and chili pepper sauces with sherry. Shred crabmeat.

2. Heat 1 tbsp (15ml) oil in a wok. Discard mushrooms stalks and slice caps. Stir-fry mushrooms and green onions for 2 minutes; and crabmeat and stir-fry 1 minute.

3. Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.

4. Heat 3 tbsp (45ml) oil in wok. Add a quarter of mixture and cook until the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelets.

5. TO MAKE SAUCE: Bring stock, soy sauce and blended cornstarch and water to a boil, stirring constantly. Simmer 1 minute.

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Seafood Recipes - Fish Balls

Ingredients

* 2 lbs (1kg) firm white, unfrozen fish fillets
* 2 eggs
* 1 tbsp (15ml) ginger wine
* 2 tsp (10ml) cornstarch
* 1/2 tsp (2.5ml) salt
* pinch white pepper
* stock or water

Method:

1. Cut fish into 3/4 inch (2cm) cubes. Blend in a food processor with remaining ingredients except stock or water. Shape mixture into 3/4 inch (2cm) balls, with wet hands. Add balls to boiling stock or water to cover. Cook over medium heat 4 minutes, drain. Once cooked, fish balls will keep refrigerated for several days.

2. Use in soups, add to stir-fried seafood combinations or deep-fry and serve with various sauces.

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