17 Timeless Chinese Seafood Dishes

Diving into Chinese seafood is like uncovering a treasure chest of flavors. These 17 timeless dishes are perfect for weeknight dinners or impressing guests. From spicy stir-fries to delicate steamed fish, each recipe brings authentic taste to your table. Ready to explore? Let’s cook!

Steamed Sea Bass

Getting a restaurant-quality steamed fish at home is simpler than you might imagine. With a few fresh ingredients and careful timing, you can create a delicate dish that highlights the natural sweetness of sea bass. Follow these steps for perfectly steamed fish every time.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Steamed Fish

• 1 whole sea bass (about 1 lb), cleaned and scaled
• a 2-inch piece of fresh ginger, peeled and sliced into thin rounds
• 3 scallions, white and green parts separated, cut into thin strips
• 1/2 teaspoon kosher salt
• 2 tablespoons light soy sauce
• 1 teaspoon granulated sugar
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• a handful of fresh cilantro leaves (optional)

Instructions

1. Pat the cleaned sea bass dry with paper towels. Use a sharp knife to make three diagonal slashes on each side of the fish, cutting down to the bone. Sprinkle 1/2 teaspoon salt evenly over both sides and inside the cavity, rubbing gently.
2. Layer half of the ginger slices inside the fish cavity, and place the remaining slices on top of the fish, inserting some into the slashes. Transfer the fish to a heatproof plate that fits inside your steamer.
3. Fill a wok or large pot with about 2 inches of water and bring to a rolling boil over high heat. Set up a steaming rack or bamboo steamer. Place the plate with the fish onto the rack, cover, and steam over high heat for 8-10 minutes, until the fish is opaque and flakes easily when tested with a fork. Tip: Steam for 8 minutes for a 1-pound fish; add 2 minutes per additional pound.
4. While the fish steams, prepare the sauce: in a small bowl, combine 2 tablespoons light soy sauce, 1 teaspoon sugar, and 1 tablespoon sesame oil. Stir until the sugar dissolves.
5. Once the fish is done, carefully remove the plate from the steamer (use oven mitts!). Tilt the plate to pour off any accumulated liquid – this prevents the dish from becoming watery. Tip: The liquid can be bitter, so discard it.
6. Sprinkle the scallion strips (both white and green parts) evenly over the fish, along with the cilantro leaves if using.
7. In a small saucepan, heat 2 tablespoons vegetable oil over high heat until it shimmers and begins to smoke, about 1 minute. Carefully pour the hot oil directly over the scallions and ginger on the fish – you'll hear a satisfying sizzle. Tip: This step blooms the aromatics and adds incredible fragrance.
8. Drizzle the prepared soy-sesame sauce around the fish (not directly on top, to keep the crisp scallion topping).

Very tender and silky, the steamed sea bass practically melts in your mouth. The aromatic ginger and scallion topping adds a fresh kick, while the soy-sesame sauce ties everything together. Serve it family-style with steamed jasmine rice and a side of stir-fried greens.

Braised Prawns

A plate of glossy, succulent braised prawns is one of the most satisfying dishes to whip up on a busy weeknight. This recipe walks you through the simple steps to achieve that perfect sweet-savory glaze that clings to every bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 pound jumbo prawns, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced

Instructions

1. Pat the prawns dry with paper towels—this helps them sear instead of steam. (Tip 1)
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. (Tip 2: work in batches if needed to avoid overcrowding.)
3. Add the prawns in a single layer and sear until pink on both sides, about 1 minute per side. Transfer to a plate.
4. Reduce the heat to medium. Add the garlic and ginger and stir constantly for 30 seconds until fragrant.
5. Add the soy sauce, sugar, chicken broth, and oyster sauce. Stir until the sugar dissolves and the sauce begins to bubble.
6. Return the prawns to the skillet, spooning the sauce over them. Cook for 2 minutes, until the sauce thickens slightly and coats the prawns. (Tip 3: don’t overcook—prawns turn rubbery if left too long.)
7. Drizzle the sesame oil over the prawns and toss gently to combine.
8. Sprinkle with sliced green onions and serve immediately.

Once you master this braising technique, you'll find endless ways to adapt it—try it with shrimp or even chicken for a quick dinner. The prawns remain incredibly tender while the sauce clings to each one like a savory candy coating. Serve over steamed jasmine rice with a side of steamed bok choy for a complete meal.

Stir-fried Crab with Ginger and Scallion

Bust out your wok because we're making a classic Cantonese-style stir-fried mud crab with ginger and scallion. This dish is all about the rich, savory sauce clinging to tender crab meat, with aromatic ginger and scallion adding fragrance. Follow these steps closely for a restaurant-quality result at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Dish

• 2 lbs mud crab, cleaned and cut into pieces
• 2-inch piece ginger, sliced into thin coins
• 6 scallions, white and green parts separated, cut into 2-inch pieces
• 3 tablespoons vegetable oil
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. Clean the crab: lift the top shell, remove the gills and mouth parts, then rinse under cold water. Cut each body into quarters or halves depending on size. Crack the claws slightly with a knife handle so the sauce can penetrate.
2. Pat the crab pieces dry with paper towels. This is crucial—any moisture will cause the oil to splatter and prevent a good sear.
3. Heat a wok or large skillet over high heat until it just starts to smoke. Add the vegetable oil and swirl to coat.
4. Add the ginger slices and stir-fry for about 20 seconds until fragrant. The oil will sizzle and the ginger will become aromatic.
5. Add the white parts of the scallions and stir-fry for another 10 seconds. You want them to begin to soften but not brown.
6. Add the crab pieces in a single layer if possible. Let them sear undisturbed for 1 minute, then stir-fry for another 2 minutes until the shells turn bright red.
7. Pour in the Shaoxing wine and let it sizzle for 15 seconds to deglaze the pan. Then add the soy sauce, sugar, and chicken broth. Stir to combine.
8. Cover the wok with a lid, reduce the heat to medium, and let the crab simmer for 3–4 minutes. This steam-cooks the crab and infuses it with flavor.
9. Uncover and increase the heat to high. Give the cornstarch slurry a quick stir, then pour it into the wok while stirring constantly. The sauce will thicken to a glossy glaze in about 30 seconds.
10. Add the green parts of the scallions and toss everything together for 10 seconds. The scallion greens should remain bright and slightly crisp.
11. Transfer the stir-fried crab to a serving platter. Spoon any remaining sauce over the top. Enjoy immediately, as the crab is best hot.

Finally, the crab is coated in a glossy, savory sauce with aromatic ginger and scallion. The tender meat contrasts with the crisp scallions. Serve immediately with steamed rice for a restaurant-quality meal at home.

Steamed Scallops with Garlic and Vermicelli

Vermicelli noodles soak up the umami-packed garlic butter sauce as the scallops steam to tender perfection. This dish is surprisingly easy to make at home with just a few simple ingredients, perfect for a quick weeknight dinner or a special occasion.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 bundle of rice vermicelli (about 2 ounces)
• 8-10 fresh sea scallops (side muscle removed)
• 4 cloves garlic (minced, about 1 tablespoon)
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 green onions (thinly sliced)
• 1 tablespoon vegetable oil (for drizzling)

Instructions

1. Soak the vermicelli in warm water for 10 minutes until softened, then drain well. Tip: Don't use hot water or they'll turn mushy.
2. Arrange the drained vermicelli on a heatproof plate that fits inside your steamer.
3. Place the scallops on top of the vermicelli, spacing them evenly so they cook uniformly.
4. In a small bowl, stir together the minced garlic, melted butter, soy sauce, and sugar until the sugar dissolves completely.
5. Spoon the garlic butter mixture evenly over the scallops and vermicelli, making sure each scallop gets some sauce.
6. Drizzle the vegetable oil over everything to keep it moist during steaming.
7. Set up your steamer (bamboo or metal) over boiling water. Place the plate inside, cover, and steam over high heat for 8 minutes. Tip: Scallops should be just opaque in the center—overcooking makes them rubbery.
8. Carefully remove the plate using oven mitts. Sprinkle the sliced green onions over the top. Tip: For extra aroma, heat a tablespoon of oil until smoking and drizzle over the green onions for a sizzle.

Ladle the fragrant sauce from the plate over the noodles and scallops before serving. The vermicelli soaks up all the savory garlic butter, while the scallops remain tender and sweet. It's a dish that feels fancy but comes together in minutes.

Salt and Pepper Mantis Shrimp

Very few dishes capture the thrill of the sea like salt and pepper mantis shrimp. This deep-fried treasure is impossibly crispy, with a simple but addictive seasoning that lets the sweet shrimp shine. Follow these steps to recreate restaurant-quality crunch at home.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp

• 1 pound mantis shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper

For the Garnish

• 4 cloves garlic, minced
• 2 Thai bird chilies, thinly sliced
• 3 scallions, sliced
• Vegetable oil, for frying

Instructions

1. Rinse the mantis shrimp under cold water and pat them completely dry with paper towels. Moisture is the enemy of crispiness.
2. Season the shrimp evenly with the salt and white pepper. Toss to coat.
3. Add the cornstarch to a shallow dish and dredge each shrimp, pressing lightly so the cornstarch adheres. Shake off excess.
4. Pour about 2 inches of vegetable oil into a heavy pot or wok and heat to 350°F (175°C). Use a thermometer to maintain temperature.
5. Working in batches to avoid overcrowding, carefully lower the shrimp into the hot oil. Fry for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
6. Carefully pour off all but 2 tablespoons of the oil from the pot. Return to medium heat.
7. Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
8. Return the fried shrimp to the pot and toss with the garlic-chili mixture until well coated. Sprinkle the sliced scallions over the top and toss once more.
9. Transfer to a serving platter immediately. Serve hot with steamed rice or as an appetizer with cold beer.

Zesty and crunchy, this salt and pepper mantis shrimp is a surefire crowd-pleaser. The contrast between the crispy coating and the tender meat is pure joy. Serve it up with a cold drink for the ultimate snack.

Braised Sea Cucumber

Jazz up your dinner table with this luxurious braised sea cucumber—a dish that’s surprisingly approachable once you break it down step by step. This recipe walks you through each stage so you can nail that tender, collagen-rich texture and deep savory sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Sea Cucumber

• 1 pound pre-soaked sea cucumber (about 2 large), rinsed and cut into 1-inch pieces
• 4 dried shiitake mushrooms, soaked in warm water for 30 minutes, stems removed and caps sliced (reserve soaking liquid)

For the Aromatics

• 2 slices fresh ginger
• 2 scallions, white parts smashed, green parts sliced for garnish
• 2 cloves garlic, smashed

For the Braising Sauce

• 1 tablespoon vegetable oil
• 1 tablespoon rock sugar (or brown sugar)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 ½ cups chicken stock (plus reserved mushroom soaking liquid to make 2 cups total)
• 1 star anise
• 1 small cinnamon stick
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• a splash of sesame oil

Instructions

1. Pat the sea cucumber pieces dry with paper towels. This helps them brown later.
2. Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Add ginger, scallion whites, and garlic—cook for about 30 seconds until fragrant.
3. Add the sea cucumber pieces in a single layer. Sear for 2 minutes per side until lightly golden. Don't crowd the pan; work in batches if needed.
4. Tip: Searing adds flavor and prevents the sea cucumber from turning mushy too early. Aim for just a light golden color.
5. Add the sugar and stir for 30 seconds until it melts and starts to caramelize.
6. Pour in the Shaoxing wine and let it sizzle for 15 seconds to cook off the alcohol.
7. Add both soy sauces, the chicken stock with mushroom soaking liquid, star anise, and cinnamon stick. Stir to combine.
8. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes. Tip: Low heat is key—if you boil too hard, the sea cucumber will toughen.
9. After 30 minutes, add the sliced shiitake mushrooms. Continue to simmer, uncovered, for another 10 minutes to reduce the sauce slightly.
10. Remove the star anise, cinnamon stick, and ginger slices. Discard them.
11. Give the cornstarch slurry a quick stir, then drizzle it into the pot while stirring gently. Let the sauce thicken for about 1 minute until it coats the back of a spoon. Tip: Add the slurry slowly—you might not need all of it. The sauce should cling but not be gloopy.
12. Turn off the heat. Drizzle a splash of sesame oil and give a final stir.
13. Transfer to a serving dish. Garnish with sliced scallion greens.

Biting into a perfectly braised sea cucumber is like discovering a hidden gem—silky, savory, and utterly satisfying. The glossy sauce is fantastic over steamed rice or alongside simple blanched bok choy. Enjoy it while hot for the best texture.

Steamed Turbot

Steaming a whole turbot might seem intimidating, but it's actually one of the simplest ways to enjoy this delicate fish. You'll get silky, tender meat with a clean flavor that pairs beautifully with a light soy sauce drizzle.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 whole turbot (about 1.5 lb), cleaned and scaled
• 2 tablespoons light soy sauce
• 1 oz fresh ginger, julienned
• 3 scallions, sliced (white and green parts separated)
• 1 teaspoon sesame oil
• 1/4 teaspoon salt

Instructions

1. Rinse the turbot under cold water and pat it completely dry with paper towels. This ensures a clean start and helps the seasoning stick.
2. Using a sharp knife, make 3 diagonal slashes on each side of the fish, cutting down to the bone. These scores allow heat to penetrate evenly and cook the thick parts faster.
3. Rub the fish all over with 1/4 teaspoon salt, including the cavity and the slashes. Let it sit at room temperature for 5 minutes.
4. Place half of the julienned ginger and half of the sliced scallion whites inside the cavity of the fish. Arrange the remaining ginger and scallion whites on top of the fish.
5. Fill a wok or large pot with 2 inches of water and bring it to a rolling boil over high heat. Place a steaming rack inside, then set a heatproof plate (just big enough to hold the fish) on the rack.
6. Carefully place the fish on the plate. Cover the wok with a tight-fitting lid and reduce heat to medium-high to maintain a steady steam.
7. Steam the turbot for 12 minutes. The fish is done when the flesh at the thickest part flakes easily with a fork and the meat is opaque. Tip: If you insert a thermometer, it should read 145°F.
8. Using tongs and a spatula, carefully transfer the plate to a counter. Pour off any accumulated liquid on the plate—this prevents the sauce from being watered down.
9. Drizzle 2 tablespoons of light soy sauce evenly over the hot fish. The heat will help absorb the flavor.
10. In a small saucepan, heat 1 teaspoon of sesame oil over high heat until just shimmering (about 30 seconds). Carefully pour the hot oil over the fish—you'll hear a satisfying sizzle that releases the aromatics.
11. Garnish with the reserved sliced scallion greens. Serve immediately while the fish is still steaming hot.

Here, the turbot comes out incredibly moist, with a silky texture that almost melts on your tongue. The light soy sauce enhances its natural sweetness, while the hot sesame oil adds a fragrant finish. Serve it over steamed rice or alongside a simple green vegetable for a complete meal.

Spicy Stir-fried Clams

Nothing beats the briny, spicy punch of stir-fried clams on a weeknight. This dish comes together in minutes, thanks to a flavorful sauce made with chili bean paste.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• a couple pounds of littleneck clams, scrubbed and soaked
• a few tablespoons of vegetable oil
• 4 cloves of garlic, minced
• a thumb-sized piece of ginger, minced
• a generous 3 tablespoons of chili bean paste (like doubanjiang)
• a splash of soy sauce (about 2 tablespoons)
• a spoonful of sugar (1 tablespoon)
• half a cup of water or chicken broth
• a bunch of scallions, cut into 2-inch pieces

Instructions

1. Start by purging the clams: submerge them in a bowl of cold salted water (1/4 cup salt per 4 cups water) for 20 minutes. Tip: add a little cornmeal to the water to speed up purging.
2. After soaking, scrub each clam under cold water and discard any that are broken or remain open.
3. Set a wok or large skillet over high heat and add the vegetable oil. Heat until it shimmers—this ensures a good sear.
4. Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant but not browned.
5. Add the chili bean paste and stir-fry for another 30 seconds to bloom the spices.
6. Toss in the clams and stir to coat them with the paste mixture.
7. Pour in the soy sauce, sugar, and water (or broth). Stir briefly to combine.
8. Cover the wok with a lid and let the clams steam for 4 to 5 minutes. Every minute or so, give the wok a shake to redistribute the clams. Tip: do not overcook—as soon as most clams have opened, they're done.
9. Remove the lid and add the scallion pieces. Stir-fry for 1 minute to wilt them slightly.
10. Check the clams: discard any that haven't opened after cooking. Tip: unopened clams are likely dead and should not be eaten.
11. Transfer the clams to a serving dish and pour any remaining sauce over the top. Serve immediately.

A plate of these clams is perfect with crusty bread to soak up the spicy sauce, or over a bowl of steamed rice. The combination of tender clams and bold, savory heat is absolutely addictive.

Dry-fried Squid

When you're craving something chewy and savory, dry-fried squid is the perfect dish. This Sichuan-inspired preparation uses minimal oil to create a delightful texture that's both tender and slightly crisp.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 pound squid tubes, cleaned
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 thumb-sized piece ginger, grated
• 2 scallions, sliced
• 1 teaspoon Sichuan peppercorns, toasted and ground
• Pinch of salt
• 1 tablespoon vegetable oil

Instructions

1. Clean the squid tubes: remove the cartilage and beak, rinse under cold water, and pat dry. Cut the squid into strips about 1/2 inch wide.
2. In a bowl, combine the squid strips with soy sauce, sugar, minced garlic, and grated ginger. Marinate for 10 minutes. Tip: Don't over-marinate, or the squid will become too salty.
3. Drain any excess liquid from the squid, then toss the strips with cornstarch until evenly coated. Tip: The cornstarch helps create a light crust and prevents sticking during cooking.
4. Heat a large non-stick skillet over high heat. Add the vegetable oil and swirl to coat the pan evenly.
5. Add the squid strips in a single layer (work in batches if needed to avoid overcrowding). Cook without moving for 1 minute, until the bottom is golden brown.
6. Stir-fry the squid, tossing constantly, for 2–3 minutes, until cooked through and lightly charred in spots. Tip: High heat is key—it gives the squid a dry-fried texture without steaming.
7. Sprinkle the ground Sichuan peppercorns and a pinch of salt over the squid. Toss to combine evenly.
8. Remove the skillet from heat, garnish with sliced scallions, and serve immediately.

Finally, the dry-fried squid should be wonderfully chewy with a subtle numbing heat from the Sichuan peppercorns. Serve it as an appetizer or over steamed rice for a satisfying meal.

Steamed Grouper

Bring the taste of the ocean to your kitchen with this delicate steamed grouper. The key is fresh fillets and a fragrant ginger scallion oil that elevates the fish's natural sweetness. Steaming locks in moisture, giving you perfectly tender, flaky results every time.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Fish

• 4 (6-ounce) grouper fillets, skin removed
• Salt and a pinch of white pepper
• 2 scallions, white and green parts separated, sliced thin
• 1 (2-inch) piece fresh ginger, peeled and julienned
• 1/4 cup low-sodium soy sauce
• 1 teaspoon sesame oil

For the Ginger Scallion Oil

• 1/3 cup vegetable oil
• Reserved white parts of scallions
• Reserved ginger (about half of the julienned ginger)
• A splash of rice vinegar (optional)

Instructions

1. Pat the grouper fillets dry with paper towels – this helps the seasoning stick and prevents excess moisture during steaming.
2. Season both sides of each fillet with salt and a pinch of white pepper. Set aside.
3. Arrange the fillets in a single layer on a heatproof plate that fits inside your steamer. Top with half of the sliced scallion greens and half of the julienned ginger.
4. Bring about 2 inches of water to a rolling boil in a wok or pot fitted with a steamer basket. Place the plate in the steamer, cover, and steam over high heat for 8–10 minutes. Tip: The fish is done when it flakes easily with a fork and is just opaque in the center – don't overcook or it'll become dry.
5. While the fish steams, prepare the ginger scallion oil: In a small saucepan, heat the vegetable oil over medium heat until shimmering. Add the reserved scallion whites and remaining ginger – they should sizzle immediately. Cook for about 30 seconds, stirring, until fragrant but not browned. Remove from heat and stir in a splash of rice vinegar if using. Tip: Watch carefully; if the aromatics brown, they'll taste bitter.
6. Carefully remove the plate from the steamer. Pour off any accumulated liquid from the plate – this prevents a watery sauce. Drizzle the soy sauce and sesame oil evenly over the fillets.
7. Immediately spoon the hot ginger scallion oil over the fish. The sizzling oil will release the aromatics' fragrance and slightly crisp the scallions. Serve right away with steamed rice.

Perfectly steamed, the grouper is tender and flaky with a clean, ocean-fresh taste. The aromatic oil adds a burst of flavor that complements rather than masks the fish. Serve it family-style with jasmine rice and a side of stir-fried greens for a complete meal.

Steamed Pomfret with Black Bean Sauce

Steaming a whole fish might seem intimidating, but with this methodical approach, you'll nail it every time. The key is a well-balanced black bean sauce that brings out the pomfret's delicate flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 whole pomfret (about 1.5 pounds), cleaned and scaled
• a couple tablespoons of fermented black beans, rinsed and chopped
• 3 cloves of garlic, minced
• a thumb-sized piece of ginger, cut into thin matchsticks
• a couple tablespoons of soy sauce
• a tablespoon of sugar
• a teaspoon of sesame oil
• a splash of Shaoxing wine or dry sherry (about a tablespoon)
• a couple tablespoons of vegetable oil
• 2 scallions, sliced on the diagonal
• 1 red chili, sliced (if you like heat)

Instructions

1. Pat the pomfret dry with paper towels. Use a sharp knife to make 3 diagonal slashes on each side, reaching to the bone. This helps the fish cook evenly and absorb the sauce.
2. In a small bowl, combine the chopped fermented black beans, minced garlic, ginger, soy sauce, sugar, sesame oil, and Shaoxing wine. Stir until the sugar dissolves.
3. Place the fish on a heatproof plate that fits inside your steamer. Spread the black bean mixture evenly over the fish, including inside the slashes and cavity.
4. Set up a steamer: bring water to a rolling boil in a wok or large pot with a steamer rack. Ensure the plate doesn't touch the water. Carefully place the plate with the fish into the steamer. Cover and steam over high heat for 8-10 minutes, depending on thickness. The fish is done when the flesh flakes easily with a fork and the eyes turn white. Tip: keep the water at a rolling boil; if the heat drops, the fish may overcook before steaming properly.
5. While the fish steams, heat the vegetable oil in a small saucepan until shimmering. Once the fish is done, carefully remove the plate from the steamer (watch out for steam!). Immediately pour the hot oil over the fish – it will sizzle and release aroma. Tip: this hot oil step is crucial – it brings out the fragrance of the aromatics. Be careful not to splatter.
6. Garnish with sliced scallions and chili (if using). Serve straight away with steamed rice.

Once you try this steamed pomfret, you'll appreciate how the gentle heat melds the salty black beans with the sweet soy and ginger. The oil drizzle adds a final luxurious touch, making the fish silky and fragrant – perfect over jasmine rice.

Pan-fried Belt Fish

A classic salt-and-pepper pan-fried belt fish is a weeknight hero: crispy, golden segments with tender, flaky meat inside. This foolproof method yields restaurant-quality results at home, focusing on high heat and a light coating for maximum crunch.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Main Ingredients

• 1 lb belt fish (about 3-4 whole fish), cleaned and cut into 2-inch segments
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup cornstarch (for coating)
• 3 tablespoons vegetable oil (or canola, for frying)
• Lemon wedges (for serving, optional)

Instructions

1. Pat the belt fish segments dry thoroughly with paper towels. This removes excess moisture and helps the coating stick.
2. In a medium bowl, toss the fish with the salt and pepper, ensuring each piece is evenly seasoned.
3. Add the cornstarch to the bowl and gently toss until each fish segment is lightly coated. Shake off any excess powder.
4. Place a large non-stick or cast-iron skillet over medium-high heat and add the vegetable oil. Swirl to coat the bottom. Let the oil heat until it shimmers — about 2 minutes.
5. Carefully lay the fish pieces in a single layer in the hot oil. Do not overcrowd; cook in batches if needed. Fry for 2-3 minutes per side, until the underside is deep golden brown and crispy.
6. Using a thin metal spatula, flip each piece gently. Fry the second side for another 2-3 minutes, until golden. The fish should flake easily when tested with a fork — about 6 minutes total.
7. Transfer the cooked fish to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges, if desired.

Lovely golden-brown and fragrant, this pan-fried belt fish boasts a paper-thin crust that gives way to sweet, tender flakes. Serve it over steamed rice with a side of stir-fried greens, or simply enjoy as is — the clean flavor lets the fish shine.

Seafood Tofu Claypot

Zipping up a warm claypot on a chilly evening is pure comfort—this Seafood Tofu Claypot delivers silky tofu and tender seafood in a savory broth that’s surprisingly simple to pull together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 block (14 oz) silken tofu, cut into 1-inch cubes
• 1/2 lb mixed seafood (shrimp, squid, scallops), thawed if frozen
• 2 cups chicken or seafood broth
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 thumb-size ginger, sliced into thin rounds
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• a splash of sesame oil (about 1/2 teaspoon)
• a pinch of white pepper
• 1 tablespoon vegetable oil

Instructions

1. Gently pat the silken tofu dry with paper towels, then cut into 1-inch cubes. Tip: Use a sharp knife and a light touch to keep the tofu intact.
2. Place a claypot over medium heat and let it warm up slowly for 1 minute. Add the vegetable oil and swirl to coat the bottom.
3. Add the minced garlic and sliced ginger; stir-fry for about 30 seconds until fragrant.
4. Add the mixed seafood (shrimp, squid, scallops) and cook for 2 minutes, stirring occasionally, until the shrimp turns pink. Tip: Don't overcrowd—if using frozen seafood, pat dry first to avoid excess water.
5. Pour in the chicken broth, soy sauce, oyster sauce, sugar, and a pinch of white pepper. Stir gently to combine and bring to a simmer.
6. Carefully slide the tofu cubes into the broth. Reduce heat to low, cover the claypot, and let it simmer for 5 minutes. Tip: Don't stir the tofu; it's delicate. Just let it absorb the broth.
7. Give the cornstarch slurry a quick stir, then drizzle it into the claypot while gently swirling the pot (or stirring very lightly). Let it cook for 1 minute until the broth thickens slightly.
8. Add the green onion pieces and a splash of sesame oil. Turn off the heat and let the claypot rest for 1 minute. Tip: The claypot retains heat, so the dish will stay hot at the table.
9. Serve directly from the claypot, placed on a trivet. Be careful—the pot is extremely hot!

Finally, the tofu soaks up all the savory goodness while the seafood stays juicy. Serve it over steamed rice or with crusty bread to soak every drop of that luscious broth.

Poached Prawns

When you want a light yet satisfying seafood dish that highlights the natural sweetness of prawns, poaching is the way to go. With a simple ginger and scallion dipping sauce, these tender prawns become an elegant appetizer or main course.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1 pound large shrimp (prawns), shells on (16-20 count)
• 1 thumb-sized piece fresh ginger, peeled and thinly sliced
• 1 bunch scallions (about 4-5), cut into 2-inch pieces
• 4 cups water
• 1 teaspoon salt
• For the dipping sauce: 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• Ice water for shocking

Instructions

1. In a medium pot, combine the water, half of the ginger slices, and half of the scallion pieces. Add the salt and bring to a rolling boil over high heat.
2. While the water heats, prepare the dipping sauce: in a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and sugar. Finely mince the remaining ginger and the remaining scallion greens (white and light green parts) and stir into the sauce.
3. Once the poaching liquid is boiling, carefully add all the prawns. Reduce the heat to medium-low so the water is at a gentle simmer—not a vigorous boil, which can overcook the delicate meat.
4. Poach the prawns for 2 to 3 minutes, until they turn pink and opaque. A good visual cue: the tails should curl in slightly. (Tip: If you're cooking a large batch, poach in batches to avoid crowding, which lowers the water temperature.)
5. Use a slotted spoon to immediately transfer the prawns to a bowl of ice water. (Tip: This shocking step stops the cooking instantly and firms up the texture, giving you that perfect snappy bite.) Let them sit for about 1 minute, then drain well.
6. Arrange the poached prawns on a serving platter. Serve warm or at room temperature alongside the ginger-scallion dipping sauce. (Tip: Leaving the shells on while poaching adds extra flavor to the broth and keeps the prawns moist; you can peel them at the table.)

Velvety and sweet, these poached prawns deliver a pure, ocean-fresh taste that's enhanced by the bright, savory dipping sauce. For a refreshing twist, serve them over a bed of crisp lettuce or alongside a bowl of steamed rice for a light summer meal.

Spicy Crab

Preparing Spicy Crab at home is easier than you think. This Sichuan-style stir-fry delivers a numbing, aromatic punch that rivals any restaurant. Follow these steps for a perfect result.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Crab

• 2 whole blue crabs, cleaned and cut into pieces (about 2 lbs)
• 1/2 cup vegetable oil

For the Sauce

• 2 tablespoons Sichuan peppercorns
• a handful of dried red chilies (10-15)
• 4 cloves garlic, minced
• 1-inch piece ginger, sliced
• 3 scallions, white and green parts separated
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Pat the crab pieces dry with paper towels – this prevents oil splatter and helps the sauce cling. (Tip 1)
2. Heat the vegetable oil in a wok over high heat until shimmering. Add the crab and fry until shells turn bright red, about 3 minutes. Remove and set aside.
3. Leave about 2 tablespoons of oil in the wok. Add the Sichuan peppercorns and dried chilies; stir-fry for 30 seconds until fragrant. Be careful not to burn them, or they'll turn bitter. (Tip 2)
4. Add the garlic, ginger, and white parts of the scallions. Stir-fry for 1 minute until aromatic.
5. Stir in the chili bean paste and cook for 30 seconds, letting the oil turn a deep red.
6. Return the crab to the wok. Add the soy sauce, sugar, rice vinegar, and chicken broth. Toss everything to combine.
7. Cover and let it simmer for exactly 3 minutes to infuse the flavors into the crab.
8. Uncover the wok, push the crab to one side, and pour in the cornstarch slurry. Stir quickly to thicken the sauce – it should coat the back of a spoon. (Tip 3)
9. Toss the crab to coat evenly with the sauce. Garnish with the green scallions and serve immediately.

Just one bite and you'll understand why this dish is a classic. The numbing heat from the Sichuan peppercorns pairs beautifully with the sweet crab meat. Serve with steamed rice to soak up every drop of sauce.

Garlic Braised Yellow Croaker

Cooking a whole fish can be intimidating, but this garlic braised yellow croaker recipe breaks it down into simple, manageable steps. With a rich soy glaze and tender fish, it's a dish that will impress without the stress.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 4 yellow croakers, gutted and cleaned (about 1 pound each)
• 1 whole head of garlic, cloves separated and peeled (about 12-15 cloves)
• 3 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar
• 1 cup water
• 4 slices ginger
• 3 scallions, cut into 2-inch pieces
• 1 tablespoon rice wine (optional)

Instructions

1. Rinse the yellow croakers under cold water and pat them completely dry with paper towels. Using a sharp knife, make three diagonal slashes on each side of the fish, cutting down to the bone — this helps the flavors penetrate.
2. Heat the vegetable oil in a large, deep skillet or wok over medium-high heat until shimmering. Add all the garlic cloves and fry, stirring occasionally, for 2–3 minutes until golden brown. Remove garlic with a slotted spoon and set aside, leaving the oil in the pan.
3. Carefully place the fish in the hot oil, laying them away from you to avoid splashing. Sear without moving for 3 minutes per side until the skin is crispy and golden. Work in batches if needed to avoid overcrowding — the fish should have room to brown.
4. Return the fried garlic to the pan and add the ginger slices and scallion pieces. Pour in the soy sauce, dark soy sauce, sugar, and water (and rice wine if using). The liquid should come about halfway up the fish — add a splash more water if needed.
5. Bring the sauce to a boil, then reduce the heat to low and cover the pan. Braise for 10–12 minutes, spooning the sauce over the fish a couple of times during cooking. The fish is done when it flakes easily with a fork at the thickest part.
6. Uncover and increase the heat to medium-high to reduce the sauce. Cook for 2–3 minutes, tilting the pan occasionally to coat the fish, until the sauce is syrupy and clings to the fish. Remove from heat.

Fork-tender fish with sweet-savory garlic and a glossy soy glaze makes this dish a weeknight winner. Serve it over steamed jasmine rice with a side of blanched bok choy to soak up every last drop of that irresistible sauce.

Clear Soup Abalone

A comforting bowl of clear soup abalone is the perfect way to nourish both body and soul. With a delicate broth infused with ginger and goji berries, this dish is as elegant as it is simple to prepare.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 fresh abalones, cleaned and sliced into thin rounds
• a 2-inch piece of fresh ginger, peeled and cut into 4 thin slices
• a handful (about 2 tablespoons) of dried goji berries
• 4 cups of low-sodium chicken broth
• a splash (about 1 tablespoon) of rice wine or dry sherry
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

Instructions

1. Place the fresh abalones on a cutting board. Using a sharp knife, carefully slice the abalone meat crosswise into thin rounds, about 1/8 inch thick. Set aside.
2. Peel a 2-inch piece of fresh ginger and cut into 4 thin slices. Tip: thinner slices release more flavor into the broth.
3. Rinse the dried goji berries under cold water to remove any dust. Set aside.
4. In a medium saucepan, combine the low-sodium chicken broth, ginger slices, and goji berries. Bring to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and let the broth simmer gently for 10 minutes. This allows the ginger and goji to infuse their flavors. Tip: do not let it boil vigorously, or the broth may become cloudy.
6. After 10 minutes, increase heat to medium. Add the sliced abalone and rice wine. Cook for exactly 2–3 minutes—no longer, or the abalone will become tough. The abalone is done when it turns opaque and curls slightly.
7. Remove the saucepan from heat. Season with salt and white pepper. Stir gently to combine. Tip: white pepper adds a subtle heat without altering the clear color of the broth.
8. Ladle the soup into bowls. Serve immediately while hot.

Finally, enjoy this clear soup abalone as a light starter or a nourishing meal on a chilly evening. The broth is silky and aromatic, with a delicate sweetness from the goji berries and a gentle kick from the ginger. For an extra touch, add a few drops of sesame oil or garnish with fresh cilantro just before serving.

Conclusion

My mouth is watering just thinking about these 17 timeless Chinese seafood dishes! From classic favorites to new discoveries, this collection has something for every home cook. I hope you give a few a try. Which one will you make first? Drop a comment below and don’t forget to pin this article for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.