Tianjin-style Seafood Cataplana

Ingredients

In this Tianjin-style adaptation, we incorporate Tianjin's distinct flavors and spices to elevate the traditional Portuguese Cataplana. The original dish typically uses Mediterranean ingredients and spices, while our version embraces the boldness of Tianjin cuisine by incorporating local spices like ginger, garlic, and chili. Additionally, we use Tianjin's freshest seafood, such as shrimp, scallops, and clams, to infuse the dish with the flavors of the sea. We alse have the original recipe for Cataplana, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) scallops 500g (1.1 lb) scallops
• 500g (1.1 lb) clams 500g (1.1 lb) clams
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tablespoon Tianjin chili bean paste 1 tablespoon Tianjin chili bean paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken broth 1 cup chicken broth
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a cataplana or large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced chili peppers. Sauté until fragrant and the onions are translucent.
3. 3.
   Stir in the Tianjin chili bean paste and cook for an additional minute.
4. 4.
   Add the shrimp, scallops, and clams to the skillet. Cook until the shrimp turn pink and the scallops are lightly browned.
5. 5.
   In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and chicken broth. Pour the mixture into the skillet.
6. 6.
   Cover the skillet with the cataplana lid or a tight-fitting lid. Simmer for 5-7 minutes, or until the clams have opened.
7. 7.
   Remove the lid and stir in the dissolved cornstarch. Cook for an additional 2 minutes, or until the sauce has thickened.
8. 8.
   Garnish with fresh cilantro and serve the Tianjin-style Seafood Cataplana over steamed rice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This will enhance the taste and texture of the dish.
• Scallops — Pat the scallops dry before cooking to ensure a nice sear and prevent them from becoming rubbery.
• Clams — Rinse the clams thoroughly under cold water to remove any sand or grit. Discard any clams that do not close when tapped.

Tips & Tricks

• For a spicier kick, add more Tianjin chili bean paste or sliced chili peppers.
• Serve the Tianjin-style Seafood Cataplana with crusty bread to soak up the flavorful sauce.
• Feel free to customize the seafood selection based on your preferences and availability.
• Adjust the cooking time based on the size of the seafood to ensure everything is cooked perfectly.
• Experiment with different herbs and spices to add your own twist to the dish.

Serving advice

Serve the Tianjin-style Seafood Cataplana as a main course, accompanied by steamed rice and a side of crusty bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Tianjin-style Seafood Cataplana in the cataplana cooking vessel, if available, to showcase its traditional roots. Alternatively, serve it in a large, shallow bowl to display the vibrant colors of the seafood and the aromatic sauce.