Bountiful Asian Seafood Soup

Bountiful Asian Seafood Soup

By Sean Tan  

January 16, 2017

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Rich with Asian flavours and scrumptious seafood, this pot of soup is best accompanied with steaming bowls of jasmine rice for a satisfying family meal.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 bowls


1 litre fish stock, clear

3 tbsps soy sauce

3 tbsps sake (or use Shaoxing wine)

3 tbsps mirin (Japanese rice vinegar)

25 g ginger, finely shredded

1 handful coriander stalks, and leaves, for garnishing

1 red chillies, deseeded and finely shredded

20 g live mussels, cleaned

1 pomfret, fillet into thin slices

1 carrot, finely shredded

2 spring onions, finely shredded

100 g prawns

Salt and freshly ground black pepper, to season


1Place fish stock, soy sauce, sake, rice wine vinegar, ginger, coriander stalks and chilli into a Corningware Retroflam pot and bring up to the boil, cook for 10 mins.

2Add the mussels to the pan and cook, until the shells have opened. Remove them and place into serving bowls.

3Add the sliced pomfret to the stock, together with carrot and spring onion. Cook for 2 to 3 mins.

4Add prawns and cook for another 2 to 3 mins.

5Season with salt and freshly ground black pepper, garnish with coriander leaves and serve immediately.