Squid, Scallop, Salmon and Prawn Stir-Fry…with Oysters

Posted By Kerri


We’d vaguely planned a fish stir-fry for dinner this evening and Stephen volunteered to go shopping for the ingredients. I’d imagined some kind of white fish or possibly some salmon but he came home with a big bag from the fishmonger which included all of the above.

He sauteed off the fish first before removing it to a plate and cooking the vegetables, the fish was then returned to the pan and a mixture of fish stock, oyster sauce and soy was added before the whole thing was steamed for a few minutes. The resulting dish was tasty but lacked any sort of strong flavour. We’d used a chilli from a plant we have growing in the kitchen which was barely recognisable in the end product; clearly meant just for decoration.


The big bag of fish also included two oysters which Stephen had bought as a starter (how decadent for a Tuesday!). We tried to open them but failed miserably so decided to steam them to see if that made the opening process easier; it did and they were really tasty and completely different to the usual “raw” oyster – none of the sliminess that is often associated with oysters but instead a delicately flavoured and moist piece of fish.

Oct 16th, 2007

5 Comments to 'Squid, Scallop, Salmon and Prawn Stir-Fry…with Oysters'

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  1. Richard said,

    I once ‘steamed’ oysters on the barbeque – just placed them on the rack until they just started to open… delicious! (Though I have to say, I do love them raw with just a splash of shallot vinegar…)

  2. Kerri said,

    You’re back! Hope you had a good holiday 🙂

    I didn’t think of doing them on the barbecue, that’s a really good idea.

  3. Stephen said,

    Hmm yes we can do oysters on the barbecue when we do our Japanese black cod (or not cod as the case may be) on the barbecue!

  4. L said,

    I have a couple of rules when it comes to stir-frying (my mum’s chinese and these are actually her rules) – always start with frying some minced garlic, chilli (optional) and chopped up ginger. Then throw the veg in, then the fish and then the oyster sauce, soy sauce with a splash of stock and then thicken with cornflour but sometimes I find just oyster sauce and soy is enough. I find that frying the seafood first is unnecessary. Must, MUST be garnished with spring onion and a drizzle of sesame oil. Some coriander can also work well.

    Good rules for a tasty stir-fry 🙂 hope it helps.

  5. Kerri said,

    Thanks L, that’s quite different to the way we did this particularly stir-fry but I’m sure we used a similar method to yours in the past. Will try it this way next time 🙂

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