Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.