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Seafood Casserole

Chinese.wok's picture
Ingredients
  Fish steaks 1 Pound (Or Fillets, 450 Grams, Cod, Haddock, Monkfish, Whiting, Salmon Or Eel, Etc.)
  Salt 1 Teaspoon
  Egg white 1
  Thick cornflour paste 1 Tablespoon
  Assorted shellfish 8 Ounce (225 Grams, Prawns, Scallops, Mussels, Oysters Or Whelks, Etc)
  Dried chinese mushrooms 5 Small, soaked
  Bean curd cakes 2
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Lettuce leaves/Chinese leaves 4 (A Few)
  Stock/Water 1⁄2 Pint (300 Milliliter)
  Lean pork 2 Ounce, thinly shredded (50 Grams)
  Soft brown sugar 1 Teaspoon
  Light soy sauce 2 Tablespoon
  Chinese rice wine 2 Tablespoon
  Fresh root ginger 5 Small
  Spring onions 2 , cut in short sections
  Fresh coriander leaves 2 Tablespoon (For Garnish)
Directions

GETTING READY
1. To prepare the fish cut them into several small chunks, mix with the salt, egg white and cornflour paste.
2. Shell or peel the shellfish as necessary.
3. Squeeze dry the mushrooms, discard any hard stalks and thinly shred.
4. Cut each cake of bean-curd into 16 pieces.

MAKING
5. In a wok or deep-fryer heat the oil and fry the bean-curd pieces for 3-4 minutes until golden, remove and drain.
6. Deep-fry the fish pieces in the same oil for 3-4 minutes until golden, remove and drain.
7. With the lettuce or Chinese leaves, line a casserole add about 3-4 tablespoons stock or water.
8. In the casserole, place the bean-curd and fish pieces add the shellfish, mushrooms, pork, seasonings and the remaining stock.
9. Bring to the boil over a high heat, then reduce the heat and braise under cover for 10-15 minutes.

SERVING
10. Serve hot, garnished with sprigs of coriander leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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