Hearty and Healthy Steamed Seafood and Vegetables
Simple Steamed Seafood & Vegetables Recipe, Served with Wasabi Soy Sauce Dip (Low-Calorie, Easy Steamed Dish)
When you’re feeling lazy but crave a healthy meal, you can easily create a satisfying dish with just a few vegetables from your fridge and some seafood or fish. Serve it with a pre-made wasabi soy sauce for dipping, and you’ll have a delightful steamed seafood and vegetable dish that rivals hot pot! Here’s a healthy recipe that comes together quickly and effortlessly.
Ingredients (for 1 serving)- Zucchini 80g, sliced into 0.5cm thick rounds.
- Carrot 70g, thinly sliced to about 0.3cm thickness.
- Shiitake Mushrooms 3 pieces, sliced thickly about 1.5cm.
- Purple Cabbage 90g, cut into roughly 2cm wide by 5-6cm long pieces.
- Peeled Shrimp 10 medium-sized
- Octopus 2 medium-sized
Wasabi Soy Sauce Dip Ingredients- Soy Sauce 0.5 Tbsp
- Oyster Concentrate 0.5 Tbsp
- Vinegar 0.5 Tbsp
- Lemon Juice 0.5 Tbsp
- Wasabi 1 tsp
- Sesame Oil 1 tsp
- Soy Sauce 0.5 Tbsp
- Oyster Concentrate 0.5 Tbsp
- Vinegar 0.5 Tbsp
- Lemon Juice 0.5 Tbsp
- Wasabi 1 tsp
- Sesame Oil 1 tsp
Cooking Instructions
Step 1
First, let’s prepare the sauce. Using a small rice spoon makes measuring easier. Combine 0.5 Tbsp of soy sauce and 0.5 Tbsp of oyster concentrate in a 1:1 ratio (totaling about 0.5 Tbsp).
Step 2
Next, add 0.5 Tbsp of vinegar and 0.5 Tbsp of lemon juice, also in a 1:1 ratio, and mix well.
Step 3
Finally, stir in 1 tsp of wasabi until all ingredients are smoothly combined. Add 1 tsp of freshly pressed sesame oil for extra aroma. Your delicious wasabi soy sauce dip is now ready! It’s perfect for various steamed dishes.
Step 4
Slice the zucchini into rounds about 5-6mm thick. Be careful not to slice them too thinly, as they might break apart during steaming.
Step 5
Slice the carrots slightly thinner than the zucchini, to about 0.3cm thickness. Adjusting the size based on cooking time is recommended for even cooking.
Step 6
Cut the purple cabbage into pieces approximately 2cm wide and 5-6cm long, suitable for easy eating.
Step 7
Slice the shiitake mushrooms about 1.5cm thick, keeping their shape to enhance their flavor.
Step 8
Rinse the peeled shrimp and the prepared octopus (2 pieces) thoroughly. (Tip: Adding white fish fillets is also delicious. For the octopus, briefly blanching it in boiling water can reduce its saltiness and improve texture.)
Step 9
Fill a pot with plenty of water and bring it to a boil. Once boiling, place a steamer basket on top. Add the zucchini, carrots, purple cabbage, and shiitake mushrooms, and steam for about 4 minutes. (Tip: Steaming time can vary depending on your stove’s heat. Watch carefully to ensure the vegetables are tender but not overcooked.)
Step 10
While the first batch of vegetables is steaming, you can briefly blanch the octopus in the boiling water for about 30 seconds to 1 minute before removing it. (Note: While the original recipe suggests steaming the octopus with mushrooms, blanching separately prevents it from becoming tough and keeps it tender. If you prefer to steam it, add the octopus to the steamer during the last 1.5 minutes of the vegetables’ steaming time. The key is to cook the octopus just enough to avoid toughness.)
Step 11
Arrange the steamed vegetables and blanched seafood attractively on a plate. Serve with the prepared wasabi soy sauce for dipping. Enjoy your satisfying and healthy steamed seafood and vegetable dish!
