Braised Sea Bass with Shrimp and Clams

Cooking StepsHow to cook Braised Sea Bass with Shrimp and Clams step by step

Cooking Process

1. 
   Step 1 Detail

   1. Prep the ingredients
   • Sea bass: Clean thoroughly, score both sides with a few cuts, then marinate with a pinch of salt, cooking wine, and ginger slices for 10 minutes to remove any fishiness.
   • Clams: Soak in water with a little salt and a few drops of sesame oil for 1–2 hours to purge sand, then rinse clean.
   • Shrimp: Trim the antennae and rostrum, cut along the back and devein, then marinate with cooking wine for 10 minutes.

   2. Pan-sear the fish (key step)
   Heat a wok with oil. Once hot, sprinkle a pinch of salt (to prevent sticking) and place the sea bass in. Pan-sear over medium heat until both sides are golden and set, then remove and set aside.

   3. Build the braising broth
   In the remaining oil, sauté ginger slices, minced garlic, and bird’s eye chilies until fragrant. Return the seared sea bass to the wok. Add 2 tbsp light soy sauce, 1 tbsp oyster sauce, a pinch of sugar, and white pepper. Pour in half a can of beer plus enough boiling water to nearly cover the fish. Cover and braise over medium heat for 5 minutes, letting the fish infuse the broth with its umami.

2. 
   Step 2 Detail

   4. Add shrimp and clams
   Uncover the wok. Add the shrimp first and cook for 1 minute, then add the clams. Continue cooking for 3–5 minutes until all the clams have opened and the shrimp have turned pink and are cooked through.

3. 
   Step 3 Detail

   5. Finish and serve
   Turn up the heat to reduce the sauce slightly. Toss in a handful of scallion segments, stir a few times, and serve!

   💡 Tips:
   • For a richer, thicker broth, add a handful of glass noodles or enoki mushrooms at the bottom to turn it into a seafood clay pot.
   • Make sure the clams are thoroughly purged of sand. As soon as they open, turn off the heat — overcooked clams become tough.
   • Using beer instead of some of the water works wonders for removing fishiness and boosting flavor; the resulting broth will be whiter and more savory.