Pan Fried Seabass with Manila Clams
Pan Fried Seabass with Manila Clams
Try this quick and easy seafood-inspired recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • 4 Seabass fillets (140 grams each)
  • 300 grams manila Clams
  • 1 knob Ginger (julienne)
  • 2 Chilli (sliced)
  • 8 Garlic cloves (sliced)
  • 4 Shallots (sliced)
  • 4 sprigs Coriander (sliced)
  • 1 tablespoon Dried shrimp (soaked)
  • 300 millilitres Shao tsin wine
  • 200 millilitres Chicken stock
Method
  1. Season the seabass and pan fry for 3 minutes on each side
  2. Sauté the garlic, shallots, ginger and dried shrimp in a pot until aromatic and lightly browned
  3. Add in the shao tsin wine and chicken stock and simmer for 10 minutes
  4. Add in the clams and simmer until clams open up
  5. Sprinkle in the sliced Chilli and coriander Adjust seasoning and serve together with the seabass

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