Aromatic Chinese Steamed Lotus Root with Seafood
[Easy Recipe] Chinese Steamed Lotus Root with Seafood for Special Occasions
This dish features tender and crispy lotus root slices filled with a savory seafood paste made from ground white fish, plump shrimp, and tender squid. It’s then steamed to perfection and generously drizzled with a flavorful Chinese-style sauce. The delightful harmony of the crunchy lotus root and the umami-rich seafood makes it a perfect centerpiece for any special celebration at home. For a delightful snack or appetizer, you can coat the stuffed lotus root with batter and air-fry it until golden and crispy, then dip it in a sweet and sour soy sauce or your favorite dipping sauce. Enjoy this versatile and delicious dish!
Main Ingredients- 24 slices pre-cooked sliced lotus root
- 100g white fish fillet (such as pollock)
- 5 peeled and deveined shrimp
- 1/2 squid, cleaned and prepared
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (e.g., Mirin)
- 1/2 tsp salt
- 1/2 tsp ginger powder
- Pinch of black pepper
- Cornstarch (for seafood filling) as needed
Chinese Sauce- 2 Tbsp chili powder
- 1/4 onion, finely chopped or roughly diced
- 1/6 red bell pepper, finely chopped or roughly diced
- 1/6 yellow bell pepper, finely chopped or roughly diced
- 1 Tbsp minced garlic
- 2 Tbsp chopped scallions
- 1 Tbsp oyster sauce
- 200ml water
Slurry for Thickening- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp chili powder
- 1/4 onion, finely chopped or roughly diced
- 1/6 red bell pepper, finely chopped or roughly diced
- 1/6 yellow bell pepper, finely chopped or roughly diced
- 1 Tbsp minced garlic
- 2 Tbsp chopped scallions
- 1 Tbsp oyster sauce
- 200ml water
Slurry for Thickening- 2 Tbsp cornstarch
- 2 Tbsp water
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for our delicious Chinese Steamed Lotus Root with Seafood. Thaw the frozen pollock fillet at room temperature. Similarly, thaw the frozen squid, ensuring the skin and innards are removed. Thaw the prepared frozen shrimp at room temperature as well. For convenience, we’ll use pre-cooked, sliced lotus root, readily available in packs.
Step 2
Now, let’s make the seafood filling. Pat the pollock fillet dry with paper towels. Roughly chop the pollock and squid into bite-sized pieces for easier processing in a blender or food processor. In your blender or food processor, combine the chopped pollock, squid, shrimp, and all the filling ingredients except the cornstarch: minced garlic, cooking wine, salt, ginger powder, and black pepper. Blend until well combined.
Step 3
For the best texture, avoid over-processing the seafood filling. Aim for a slightly coarse consistency so that you can still feel some bite when you chew. This will enhance the overall eating experience.
Step 4
Next, prepare the lotus root slices and the cornstarch for coating. Have your pre-cooked, sliced lotus root ready, along with a plate of cornstarch for dusting.
Step 5
Take one slice of lotus root and place a spoonful of the seafood filling onto it. Then, dust the lotus root slice lightly and evenly with cornstarch. A thin coating of cornstarch will result in a cleaner texture after steaming or frying.
Step 6
Place about a tablespoon of the seafood filling onto the cornstarch-dusted lotus root slice. Be mindful of the amount; too much filling might cause it to spill out during cooking.
Step 7
Now, carefully place another slice of lotus root on top of the filling, creating a sandwich. Here’s a pro tip: gently press the lotus root slices together with your hands to ensure the filling is pressed into the holes of the lotus root. Then, neaten the sides to create a neat shape. This prevents the filling from leaking out during cooking.
Step 8
Looking at the side, you’ll notice a pleasant thickness due to the seafood filling sandwiched between the lotus root slices. This thickness contributes to a satisfying bite.
Step 9
Once the shape is formed, lightly and evenly dust the sides of the stuffed lotus root with cornstarch. This final dusting helps achieve a slightly crispy exterior when steamed or fried.
Step 10
Repeat this process to create approximately 12 stuffed lotus root pieces. The exact number may vary depending on the size of your lotus root slices and the amount of filling used.
Step 11
Time to steam! Bring water to a boil in your steamer. Once the steam is rising, carefully place the stuffed lotus root pieces into the steamer. Steam for 12 to 15 minutes, or until the seafood filling is cooked through. You can check for doneness by inserting a skewer or toothpick into the filling.
Step 12
While the lotus root is steaming, let’s prepare the delicious Chinese sauce. Roughly chop the onion, red bell pepper, and yellow bell pepper for the sauce. Chopping them into larger pieces will add a nice texture to the sauce.
Step 13
Heat a pan over medium heat and add chili powder, minced garlic, and chopped scallions. Sauté until fragrant, being careful not to burn them.
Step 14
Once the minced garlic turns golden and releases its aroma, add the chopped onions and bell peppers. Sauté together until the vegetables become slightly translucent.
Step 15
When the vegetables are tender, pour in 200ml of water and 1 Tbsp of oyster sauce. Stir well to combine. In a separate small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp water to create a smooth slurry for thickening the sauce.
Step 16
Taste the sauce and adjust seasoning as needed. If it’s not salty enough, add a bit more oyster sauce or a dash of chicken stock. You can also use salt to get the desired flavor. Once seasoned, gradually whisk in the cornstarch slurry, a little at a time, stirring constantly until the sauce reaches your desired thickened consistency. Aim for a nice, glossy sauce that coats the back of a spoon.
Step 17
And voilà! It’s ready to serve. Arrange the steaming hot Chinese Steamed Lotus Root with Seafood on a serving plate. Generously ladle the prepared Chinese sauce over the top, and your mouthwatering, visually appealing dish is complete. Enjoy your culinary creation!
