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Steamed Asian Scallops

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Since moving to Victoria I’ve been spoilt by seafood choices, with several markets around. A big shout of the “The Big Fish” Fish Market at Carrum Downs for fantastic fresh fish, every single day. This is the first time I’ve bought “live” scallops.

This simple steamed scallop recipe comes from Ken Hom’s “Hot Wok”. It’s out of print, but Kwn has a bunch of cookbooks and it probably features in another one.

2 red chillies, seded and chopped
2 tsp chopped fresh ginger
1 tbsp shaoxing rice wine
1 tbsp light soy sauce
1/4 tsp salt
1/4 tsp ground black pepper
3 tbsp finely chopped spring onions

Mix the above ingredients and spoon over scallop shells. Steam gently for five minutes.

Simple and delicious.

Prawn and Smoked Trout Salad

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We’ve been eating a lot of seafood during very hot weather over the last few weeks. Yesterday I smoked a rainbow trout with 1/3 cup each of green tea, brown sugar and jasmine rice. I use an old wok lined with a few layers of alfoil and a circular wire rack to sit in it. I use a portable gas cooker and do it outside! I put some sea salt on the trout and smoked it for 45 minutes, then wrapped it in foil and put it in the fridge. I later warmed it in the oven.

I just bought some cooked prawns. The seafood sauce was simply blitzed roast capsicum. The seafood needed some lemon as well, which I realised I could have put in with the capsicum.

A mixture of wild rice and jasmine rice topped with a sliver of chilli, cubed with my rusty rice cuber.

Salad of daikon rasish, cucucmber, mango, spring onion, cherry tomato, coriander and basil.

The salad dressing was a leftover saucc from another seafood dish that we had a couple of days ago. It is from Kylie
Kwong’s “Recipes and Stories”. The original recipe includes Chinese mixed pickles which I didn’t have.

1 tbps ginger julienne
1 1/2 cups chicken stock (preferably Chinese)
1 1/2 tbsp white sugar
2 tbsp light soy sauce

Put the above into a saucepan, bring to a simmer and cook for 4-5 minutes.

Remove from heat and stir in 1/4 cup black vinegar.

That’s it!

Stir-Fried Mussels

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mussels

Here’s an excellent Kylie Kwong recipe from “Heart and Soul” that I’ve adapted slightly due to allergies in our family.

Stir-Fried Mussels
 
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Recipe type: Main
Cuisine: Asian
Ingredients
  • 30-40 Mussels
  • ½ Red Capsicum (chopped)
  • 5 Spring onions (chopped)
  • 3 cm Ginger (sliced thinly)
  • 3 Garlic cloves (crushed)
  • ½ Long red chilli (sliced)
  • ½ Red onion (cut into thin wedges)
  • 3 tbsp Shao Xing Rice Wine
  • 2 tsp White sugar
  • 2 tbsp Oyster Sauce
  • ½ tsp Sesame Oil
  • ⅓ cup Chicken Stock
  • 2 tsp Chinese black vinegar
  • handful Coriander (chopped)
Instructions
  1. Scrub mussels. Remove their beards. Rinse and drain. Cook in a wok with 1½ cups water, covered, until the shells open. This will only take a few minutes. Immediately remove mussels from wok with a slotted spoon. Throw away any that haven't opened. Drain and clean wok.
  2. Heat 2-3 tbsp oil in wok and stir fry spring onion, ginger slivers, garlic, sliced chillies, onion and capsicum for 3 minutes. Add mussels and stir fry for 2 minutes. Add shao xing wine, sugar, oyster sauce. sesame oil and chicken stock. Stir fry for 3 minutes. Then add vinegar and coriander and serve.