Here you'll find Chinese shellfish and fish recipes, include shrimp with lobster sauce, hot and sour squid, and several fish stir-fries. Scroll down for fish recipes and click on the link on the right hand side of the page for recipes using shellfish.
Steamed Clams in Garlic Beer Sauce – Garlic, shallots, green chile, black bean sauce and Tsingtao Pure Draft create a rich flavorful sauce in this recipe from chef Martin Yan.
Sauteed prawns - prawns are sauteed with hot bean sauce and ketchup in this spicy Szechuan recipe.
Salmon burger recipe – The secret weapon in this award winning salmon burger recipe is a soy glaze with rice vinegar, honey and white wine, and a ginger-lime aioli to spread on the finished burger.
Scallops With Ginger Scallion Sauce Recipe
Chinese Black Sea Bass - baked with fresh ginger, garlic, sesame seeds, and soy. A good recipe for the beginning Chinese cook.
Steamed Whole Fish - a recipe for Chinese New Years Eve - feel free to add chili peppers or increase the amount of ginger.
Salmon takes the place of crabmeat in this variation on crab rangoon.
Shrimp is deep-fried with the shells on, turning them a wonderful orange color, in this popular Cantonese dish. Serve Salt and Pepper Shrimp as an appetizer or main dish.
Steamed Fish - Fish fillets are coated with a mixture of wine and seasonings and gently simmered.
Stir-fry fish - Chinese dried mushrooms add an earthy flavor to this recipe.
Try this Seafood Recipe for Stir-fried Fish Fillets, a Chinese stir-fry recipe made with ginger, sesame oil, and oyster sauce
Siu Mai dumplings filled with asian fish cake, shrimp, pork and chicken. This recipe comes from Celine, who recommends using Dragon Brand Siu Mai Wrappers.
A recipe for Sweet and Sour Fish, a dish from Eastern China.
A quick and easy fried rice recipe using canned tuna.
The full name of this Confucian banquet dish is "The Eight Immortals Crossing the Sea Gambolling Around the Arahat." This feature with a recipe comes from guest writer Ronghe Yu.
Shizuko Mishima, About.com's Guide to Japan for Visitors, describes sushi (it's not raw fish) and takes at look the history of this popular Japanese dish, which actually originated in China.
In a continuation of the above article, Shizuko Mishima provides details on making your own sushi at home, with recipes.
