Steamed Seafood With Rice Vermicelli and Cilantro

A homestyle Asian dish where cockles, razor clams, and shrimp are steamed over a bed of tender vermicelli, drizzled with a zesty soy-sesame sauce, and garnished with fresh cilantro.

Ingredients

  • 250 g fresh cockles
  • 200 g fresh razor clams
  • 150 g raw shrimp (peeled, tails left on)
  • 150 g rice vermicelli
  • 100 g bean sprouts
  • 1 bunch fresh cilantro
  • 3 tbsp regular soy sauce
  • 1 tbsp fish sauce
  • 3 cloves fresh garlic
  • 20 g fresh ginger
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil (sunflower or grapeseed)
  • 1 piece fresh red chili (optional)

Method

  1. Soak the rice vermicelli in warm water for 10 minutes until softened. Drain and set aside.
  2. Clean the cockles and razor clams thoroughly under cold water, scrubbing the shells. If some razor clams are very sandy, let them purge for 30 minutes in salted water, then rinse.
  3. Prepare the sauce: finely chop the garlic and ginger (and chili if using). In a bowl, whisk together the soy sauce, fish sauce, sesame oil, garlic, ginger, and chili. Add 2 tablespoons of cold water and stir. Reserve half for cooking, and the other half for serving.
  4. In a large heatproof dish that fits in your steamer (or a steamer basket lined with parchment paper), spread the softened vermicelli in an even layer. Scatter the bean sprouts over the top.
  5. Arrange the cockles, razor clams, and shrimp over the bed of vermicelli. Pour the sauce reserved for cooking over the seafood.
  6. Steam over high heat for 6 to 8 minutes, until the cockles and razor clams are open and the shrimp are pink. Do not overcook, or the seafood will become tough.
  7. Meanwhile, heat the neutral oil in a small saucepan until it is slightly smoking.
  8. Remove the dish from the steamer, drizzle with the remaining uncooked sauce, then pour the hot oil over everything to release the aromas of the garlic and ginger.
  9. Garnish generously with chopped fresh cilantro (leaves and tender stems) and serve immediately.
  10. Serve with lime wedges or white rice if you want a more substantial meal.

Nutrition

Per serving

Energy
711.9 kcal
Protein
61.66 g
Carbohydrate
66.53 g
Fat
20.3 g
Fibre
3.82 g
Calcium
84.04 mg
Iron
3.72 mg
Magnesium
71.63 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.