Seafood Casserole

Chinese.wok's picture

Nov. 10, 2011


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)



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.


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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 468Calories from Fat 185

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1332 mg55.5%

Total Carbohydrates 27 g9%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet