Seafood with Scallion Oil and Soy Sauce
A quick and flavorful Chinese-style dish featuring tender seafood drizzled with a fragrant scallion oil sauce. The sauce combines crispy aromatics with savory steamed fish soy sauce for a restaurant-quality meal in minutes.
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This dish works beautifully with whatever seafood you have on hand—shrimp, clams, mussels, or squid all pair wonderfully with the fragrant scallion oil sauce. The key is to have everything ready before you start cooking since the seafood cooks very quickly.
Ingredients
Mixed seafood (shrimp, clams, or mussels)
300g
Vegetable oil
½ cup
Scallions, cut into pieces
4 stalks
Fresh ginger, sliced
1 inch
Shallot, halved
1 small
Steamed fish soy sauce (or light soy sauce)
3 tablespoons
Water
½ cup
Instructions
1
Cook the seafood
Bring a pot of salted water to a gentle boil. Add your seafood and cook just until they open (for clams/mussels) or turn pink (for shrimp), about 2-3 minutes. Drain well and arrange on a serving platter.
2
Build the aromatic oil
Heat oil in a small saucepan over medium-high heat until shimmering. Add scallions, ginger, and shallot. Let them sizzle and turn golden, about 2 minutes, until wonderfully fragrant.
3
Create the sauce
Carefully add the soy sauce to the hot oil—it will sizzle up beautifully. Pour in the water and let everything bubble together for another minute. Remove from heat and strain out the aromatics, keeping the flavorful liquid.
4
Finish and serve
Pour the hot aromatic sauce directly over the plated seafood. The heat will continue cooking the seafood slightly and infuse it with flavor. Serve immediately while hot.
