20 minutes
A communal seafood feast with a blend of savory Asian flavors, featuring lobster, shrimp, clams, mussels, and more.
0.25 fluid ounces
Asian Chili-Garlic Sauce
tablespoons
tablespoons
Chinese Five-Spice Powder
tablespoons
Small Red Potatoes, halved if large
0 lb
Scallions, trimmed and halved
bunch
Garlic Head, cloves separated but unpeeled
each
Fresh Ginger, peeled and sliced into 1/4-inch pieces
0 oz
Ears Of Corn, shucked and halved
each
Chinese Sausage, cut into 1-inch pieces
0 oz
Large Lime, quartered
each
Lobster
0 lb
Head-On, Tail-On Shrimp
0 oz
Small Clams, debearded and rinsed
0 oz
Mussels, debearded and rinsed
0 oz
1. Prepare the flavorful base
In a large pot, combine water with ¼ cup of low-sodium soy sauce, 2 tablespoons of Asian chili garlic sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Chinese five-spice powder. Add the small red potatoes, scallions, garlic head, and fresh ginger. Bring this mixture to a boil.
2. Arrange the seafood and vegetables
While the base is coming to a boil, arrange the ears of corn, Chinese sausage, large lime, lobster, head-on tail-on shrimp, small clams, and mussels in a steamer insert.
3. Steam the seafood and vegetables
Place the steamer insert over the boiling pot, ensuring it fits snugly. Steam for 8 to 10 minutes, until the clams and mussels open up.
4. Serve the feast
Carefully remove the steamer insert. Transfer the seafood and vegetables onto a large platter or lay them out on a newspaper-lined table. Serve the broth in cups or bowls alongside the feast.
Prioritize freshness and sustainability of seafood for superior taste and environmental support.
Pay attention to cooking times and techniques to avoid overcooking seafood.
Season throughout cooking and finish with acid and herbs before serving for enhanced flavor.
Use homemade seafood stock infused with herbs, citrus, and spices for depth of flavor.
Cut seafood uniformly and cook in batches by cooking times to maintain texture and flavor.
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