Quick & Healthy – 3 Asian Seafood Dishes

Apart from the usual lemon chicken or ginger beef dishes to have with your steaming hot rice, here are some of my favourite seafood recipes with sauces, or soup, that goes very well with rice too!

Coming from a seaside town with cheap fresh seafood sold daily at the wet market, I have always love having seafood dishes that goes well with plain rice. Especially when the dishes comes with sauce to drizzle over the rice  giving it that extra aroma accompanying the steam rising from that bowl of rice.

So here are the dishes I would like to share with you:

#1 Butter Garlic Sesame Prawn


Ingredients (serves 4):

  • 600g of unpeeled cooked prawns
  • 100g butter
  • 5 cloves of garlic, minced
  • 1 tablespoon of cooking oil
  • salt to taste
  • ½ cup of coconut milk
  • 2 tablespoons of white sesame, roasted
  • a pinch of chopped parsley


  1. In a medium-sized sauce pan, add the cooking oil and butter and let it heat up with a slow fire.
  2. Once it starts sizzling, add in the garlic and salt and stir it for around 2 minutes.
  3. Add in the cooked prawns and pour in the coconut milk at the same time.
  4. The moment the sauce starts sizzling, you can turn off the fire.
  5. Pour the contents from the sauce pan into a serving dish, then drizzle the roasted sesame seeds and chopped parsley on top before serving.

This recipe is a fast dish as I like to use already cooked prawns. If you can easily find fresh prawns, just make sure that you wait until the prawns turn red before adding in the coconut milk.

TIP: If you feel up for it, you might want to add some dried chilli flakes to complement this dish.

#2 Dark soy sauce cuttlefish


This is one of my favourite malay dishes to have with rice. It would be handy to have a blender.

Ingredients (serves 4):

  • 4 cuttlefish, cut into edible size
  • a thumb of ginger, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 stalk of lemongrass, roughly chopped
  • 1 red onion, chopped
  • 1 tablespoon of cooking oil
  • 4 tablespoons of sweet dark soy sauce
  • 1 tablespoon of vinegar
  • salt to taste
  • half of a red chilli, deseeded and sliced


  1. In a blender, blend the ginger, garlic, and lemongrass together until coarsely blended.
  2. In a frying pan, heat up the cooking oil then add in the above blended ingredients and stir it for almost 2 minutes.
  3. Once the aroma starts arising, add in the dark soy sauce and stir.
  4. When it starts sizzling, add in the cuttlefish and chopped onions.
  5. When the onions start softening, add in the salt and vinegar, and make sure you stir all the ingredients equally and turn off the fire.
  6. Before serving, add in the sliced chilli for more flavour.

#3 Ginger and Clam Soup


This is perfect for a cold day as the Chinese believe the ginger and the wine helps warm up the body.

Ingredients (serves 4):

  • 1.5 kg of small clams, cleaned
  • 2 cups of water
  • 2 pieces of anchovy filets. chopped (I used those packed in oil)
  • a thumb of young ginger, thinly sliced
  • a handful of goji berries
  • ¼ cup of Hua Diao chinese wine
  • white pepper powder to taste
  • salt to taste


  1. In a pot, boil the water with the anchovy filets.
  2. Once the water starts boiling, add in the ginger and goji berries and let it simmer for around 15 minutes.
  3. Then add in the clams, salt and the wine, and cover the pot for around 4-5 minutes.
  4. When most clams have opened up, you can turn off the heat.
  5. Before serving, sprinkle some white pepper powder.

There you go, three different seafood in three different Asian recipes, all are my personal favourites. I hope you enjoy them too.

Cover photo:

About the author

Michelle WY

An adventurous foodie lost in one of the gastronomic capitals of the world and loving every moment of it! I like to cook too, making my adventures in France very fun and enjoyable as I eat, taste then try or innovate recipes to share with you! My motto: Diet starts Tomorrow!

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