RCI-SF.005.0026.001
Gan Shao Ming Yu Xia
Seafood in Tomato Chilli Sauce. Seafood dishes are best when prepared from fresh ingredients. Chinese restaurants often display live fish and other seafood in tanks outside, their shop fronts, so that diners can select the seafood for their meal.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- 1 teaspoon
- carrot peeled and diced1 small
- green capsicum cut into small squares1 small
- 1 small
- 2 cloves
- peel small prawns1¼ cup
- cleaned squid cut into rings4 small
- firm white fish cut into 2cm cubes100 g
- fish or chicken stock2 cups
- 1 tablespoon
- 2 tablespoons
- 1 tablespoon
- 2 tablespoons
- 1 teaspoon
- 3 teaspoons
- diced bamboo shoots - optional½ cup
- 1 unit
- rice crisps to serve - optional1 unit
Method
1
Heat vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
2 minutes
2
Add crushed garlic and cook, stirring constantly, for 30 seconds until fragrant.
1 minutes
3
Add diced carrot, green capsicum, and chopped onion; stir-fry for 3-4 minutes until vegetables begin to soften.
3 minutes
4
Pour in fish or chicken stock and bring to a gentle boil, then reduce heat to medium.
2 minutes
5
Add peeled prawns, squid rings, and white fish cubes; simmer for 4-5 minutes until the seafood is nearly cooked through.
4 minutes
6
Stir in tomato paste, sweet chilli sauce, light soy sauce, and sugar until well combined.
1 minutes
7
Mix cornflour with 3 tablespoons of water to create a slurry, then slowly pour into the broth while stirring constantly to thicken.
1 minutes
8
Add bamboo shoots if using, and season with salt and white pepper to taste; simmer for 1-2 minutes more.
1 minutes
9
Drizzle sesame oil over the top and stir gently to combine.
1 minutes
10
Serve hot in bowls, topped with rice crisps if desired.