Top 5 Asian Seafood Dishes

Asia, with its breathtaking beaches, tropical climates, vast coastlines, and diverse fishing villages, offers an unmatched variety of seafood dishes. From bustling fish markets to top-tier restaurants, the region showcases the ocean's bounty in countless delightful ways. Whether in soups, stews, stir-fries, curries, or pancakes, seafood often takes centre stage in many Asian dishes.

To help our readers explore the rich seafood offerings of Asia, we've compiled the top 5 seafood dishes available online, so you can choose which ones suit your taste.

Southeast Asia, known for its vibrant cuisine, often highlights seafood with fresh herbs, aromatic spices, and bold flavours. We’re sharing recipes for the ever-popular Pad Thai and the delicious Malaysian Sambal Sotong (Squid Sambal).

In East Asia, seafood plays a crucial role in the region's culinary traditions, where balance, harmony, and freshness are paramount. We'll guide you through preparing classic dishes like Japanese Sushi and Korean Haemul Pajeon, ensuring you can bring a taste of these vibrant cultures to your kitchen.

While seafood may not be the main focus in all parts of South Asia, coastal areas like India offer unforgettable seafood dishes. We wrap up our collection with a flavourful Fish Curry recipe, perfect for those who want to try something different.

Sambal sotong, or squid sambal, is a popular Malaysian dish that's juicy, sweet with a kick of heat from the chillies. Enjoy it alongside steamed rice and your preferred stir-fried vegetables for a complete meal.

 

What You’ll Need (serves 4):

• ¼ cup vegetable oil
• 1 red onion, cut into thin rings
• 1 tbsp tamarind concentrate
• 1½ tbsp shaved palm sugar
• 600g cleaned squid, cut into thin rings
• salt, to taste
• lime wedges, to serve

Sambal belacan:

• 22 large dried red chillies
• 2 tsp belacan (Malay shrimp paste)
• 2 large fresh red chillies
• 100g shallots, roughly chopped
• 1 stalk lemongrass, trimmed, finely sliced
• 6 cloves garlic, roughly chopped
• 1/2 tsp ground turmeric

How to prepare:

1. For the sambal paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes or until softened. Drain well, using your hands to squeeze out excess water, reserving the chilli-soaking liquid. Use scissors to chop the chillies into large chunks straight into the bowl of a food processor or blender.
2. Meanwhile, wrap the belacan in foil. Heat a wok over medium heat, add the wrapped belacan, then dry-roast for around 2 minutes on each side. Leave to cool slightly. 
3. Place the remaining sambal ingredients into the food processor. Add two tablespoons of the chilli soaking liquid. 
4. Add the cooled belacan, then blend everything until smooth. Transfer to a bowl, then stir through the turmeric.
5. Heat the vegetable oil in a wok over medium heat. Add the sambal paste and cook, stirring, for 7–8 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. 
6. Next, add the onion and cook, stirring, for 2 minutes or until the onion has softened slightly. 
7. Add the tamarind and palm sugar and quickly stir to combine then add the squid. Increase the heat to medium-high. 
8. Stirring constantly, cook the squid for 3 minutes or until it is just cooked through. Season with salt to taste, then serve with lime wedges.

Recipe source

Japanese Sushi (Homemade Maki Rolls)

A global phenomenon, sushi showcase the art of preparing raw fish. From tuna to salmon, the options are endless. The sky is the limit when it comes to filling your desired sushi roll with ingredients, and the best part is having the freedom to get creative.

What You’ll Need (Prepares 6 Rolls):

• 6 sheets sushi seaweed (nori)
• 1 batch prepared sushi rice
• 230g sashimi-grade raw salmon or desired raw fish of choice
• 120g cream cheese, sliced into strips
• 1 avocado, sliced
• Soy sauce for serving

How To Prepare:

1. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle.
2. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy right away with soy sauce.

Recipe source

Korean Haemul Pajeon

Whether you’re exploring Korean cuisine for the first time or you’re a long-time fan, whipping up Haemul Pajeon at home is an excellent way to enjoy fresh ingredients like prawns, squid, and spring onions. Make your perfectly crisp haemul pajeon pancake, ideal for sharing with family or savouring as a snack.

What You’ll Need (serves 2):

• ½ cup all-purpose flour
• 1 tablespoon potato starch
• ½ teaspoon salt
• A pinch of ground black pepper
• ¾ cup stock (kelp stock, chicken stock or vegetable stock), or water
• 4 tablespoons vegetable oil
• 12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
• ½ cup seafood (peeled and deveined prawn, squid, clams), chopped
• 1 large egg, beaten in a small bowl
• 1 fresh red pepper, sliced

For dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon white or apple cider vinegar
• ½ teaspoon gochugaru (Korean hot pepper flakes)
• 1 green onion, chopped
• 1 teaspoon toasted sesame seeds

How To Prepare:

1. Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.
3. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
4. Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
5. Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
6. Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
7. Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
8. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
9. Turn the pancake over again. Turn up the heat to medium-high heat and cook for 1 minute, until the bottom turns crunchy. Serve immediately with dipping sauce.

Recipe source

Goan Fish Curry

This fish curry hails from Goa, a tropical slice of Indian paradise that’s all about the sun, surf, sand and excellent seafood. Featuring a deeply aromatic tomato and coconut-based sauce, Goan Fish Curry calls for fresh white fish and a good handful of spices but once you start cooking, it’ll be ready in just 20 minutes!

What You’ll Need (Serves 4-5):

• 2 1/2 tbsp chilli powder (you may adjust according to your spice preference)
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric powder
• 1/2 tsp fenugreek powder
• 3/8 tsp ground cloves
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp tamarind puree
• 1/2 red onion , chopped
• 6 tbsp water (plus more, as needed)

Curry:

• 3 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/2 red onion, thinly sliced
• 1 tbsp tomato paste
• 2/3 cup canned tomato pulp (or passata or crushed tomato)
• 2/3 cup water
• 400ml coconut milk 
• 1 1/4 tsp salt
• 1 1/2 tsp sugar
• 1/4 tsp chilli powder
• 2 long green chillies, cut into half lengthwise and deseeded
• 1 tomato, cut into chunks
• 600g firm-fleshed white fish, cut into cubes

Garnishes / serving:

• 1/4 cup fresh coriander leaves
• Finely sliced green chillies, optional
• Basmati rice

How To Prepare:

Curry Paste:

1. Place curry paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

Curry:

1. Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
2. Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
3. Cook curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
4. Cook tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
5. Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
6. Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
7. Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then.
8. Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
9. Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander and fresh green chillies if desired. Serve with basmati rice!

Recipe source

Each recipe offers a unique taste of its cultural and culinary origins, and they are relatively easy to make at home. We hope this collection of seafood dishes will inspire you to get busy in the kitchen. Don’t forget tag Asian Pantry when you upload your Asian seafood dish photos and videos on Facebook & Instagram. Happy cooking!