Steamed Sea Bass in Light Soy Sauce and Stir-fried Scallops with Vegetables

It's just less than a week before Chinese New Year. Everyone and everywhere are gearing up for this big celebration (well at least in this part of our world). Suffice it to say, chinese influence is also all over and to our delight, it found its way to our home. Last weekend, I stumbled upon fresh and nice seafood produce at Fair Price Extra in Jurong Point Shopping Centre. As I looked through the glass container of live fish and crustaceans, I didn't think twice in getting some. Chinese dishes immediately haunted me and left me craving. That explains for these dishes gracing our dining table. If you're looking for healthy and light dishes to enjoy, you might want to try these 2 recipes.

Steamed Seabass in Light Soy Sauce

What you need:
1 medium size live seabass (cleaned), 1 small red onion (chopped), 3 cloves garlic (minced), 2 tbsps spring onions (julienned), 1 tbsp ginger (julienned), 1 tbsp sesame oil, 2 tbsps light soy sauce, 1 tbsp sugar, 4 tbsps water, 2 tbsp olive oil

How to make:
1. Steam seabass for 7 mins or until tender. Set aside.
2. In a hot wok, saute onion, garlic and ginger in olive oil until fragrant. Add soy sauce, sesame oil, water and sugar. Bring to a boil and simmer for 2 mins.
3. Pour over the sauce into the steamed seabass and top with spring onions.

Stir Fried Scallops with Vegetables

What you need:
300g scallops, 1 cup button mushrooms (julienned), 1 medium carrots (rounds), 1 big bunch of broccoli (trimmed and cut), 1 med onion (julienned), 5 cloves garlic (chopped), 1/8 cup oyster sauce dissolve in 1/2 cup water, 1 tbsp cornstarch dissolved in water, 2 tbsps olive oil

How to make:
1. Blanch broccoli in boiling water for 2 mins or until tender. Soak in water with ice and set aside.
2. Saute onion and garlic in olive oil until fragrant. Add in scallops, mushrooms and carrots and continue sauteing for 3 mins.
3. Add in blanched broccoli, oyster sauce and dissolved cornstarch. Stir well. Simmer for 1-2 mins until the sauce slightly thickens.


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