As Sheila Graham said, “Food is the most primitive form of comfort”, I am today indulging in that comfort.
Ingredients:
300g of fish fillet (preferably white flesh fish), sliced into bite sized pieces
300g of prawns, shelled and deveined
12 pcs of mussels
2 pcs of squid, sliced
4 tbsp. of oyster sauce
1 cup water
½ thumb sized ginger, sliced into strips
6 cloves of garlic
4 stalks spring onions, sliced separate white and green parts
¼ cup Chinese cooking wine
2 tsp of brown sugar
salt
freshly ground black pepper
oil
Method:
1. Place 2 cups water in a pot then bring it to a boil. Add mussels and cook until shells open. Remove mussels from pot then set aside.
2. Using the same pot, continue to boil water then add the fish, cook for 2-3 minutes. Remove fish from pot then set aside.
3. 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.
4. Reserve ½ cup of liquid from the boiled seafood then mix this together with oyster sauce and brown sugar. Set aside.
5. Using the same wok sauté garlic, ginger and white part of spring onions.
6. Add the Chinese cooking wine and then the diluted oyster sauce. Bring it to a boil then add back the cooked seafood. Cook while gently folding for 2 minutes.
7. Season with salt, if needed. Add freshly ground black pepper than top with the green part of spring onions.
Happy Cooking 🙂
cooking with Fade 