Steamed Stuffed Fresh Mushrooms (清蒸酿鲜蘑菇)

-


These steamed stuffed mushrooms are the perfect option if you're looking for a visually striking yet surprisingly easy dish for gathering or special weeknight.  Imagine luscious, plump mushroom caps with a delicate filling of prawn paste and fish, cooked until it's perfectly soft, and topped with a colorful handmade calamansi chili drizzle.  It’s a bite-sized burst of flavor and texture—savory, sweet, spicy, and tangy all at once.

Why This Dish Stands Out

When mushrooms are stuffed, they become a centerpiece-worthy dish instead of just a side dish.  The shrimp paste filling—light yet flavorful—pairs wonderfully with the hearty mushroom base.  Steaming seals in moisture and keeps everything succulent.  The calamansi chili sauce, however, is the true star; its zesty brightness cuts through the richness and skillfully unifies all the components.

You may be wondering why the color of my seafood paste looks red. This is because my recipe contains with sambal belacan (Malaysian shrimp paste). This sambal belacan has all those wonderful flavors—lemongrass, garlic, and shallots. If you don’t like the strong flavor with the filling or if it is not available.  You may leave that out or substitute with curry paste.

                                         

One of the best things about this recipe is you can stuff the mushrooms a few hours ahead, cover, and refrigerate until ready to steam. The sauce can also be made a day ahead—the flavors meld beautifully overnight.

If you want to impress your guests or treat yourself to something special—without spending hours in the kitchen. This is the one.

INGREDIENTS

12-15 large fresh mushroom caps (Shitake mushrooms)

450g diced fish fillets (snapper)

100g peeled and deveined prawns

4-5 kaffir lime leaves

1 tbsp sambal belacan

1 egg white

½ tsp sugar

2 tsp light soy sauce

2 tsp salt

¼ tsp white pepper

¼ tsp black pepper

Drizzle sauce

3 tbsp calamansi / lime juice

3 tbsp light soy sauce

3 tbsp sugar

1 long red chili, finely chopped






 METHOD

1. In a food processor, pulse the snapper fillets until paste forms and finely mince the prawn with a knife. Transfer the fish paste and minced prawn to a big mixing bowl.

2. Julienned and minced the kaffir lime leaves and add into the mixing bowl together with the Chili paste, egg white, sugar, soy sauce, salt and pepper.

3. Mix and knead the mixture with your hands. Halfway through, lift the entire piece of seafood paste and smack it hard against the bowl several times to remove the excess air and to get a bouncy texture.

4. Carefully cut off the stems of the mushrooms and dusting the inner part of the mushrooms with cornstarch

5. Spoon a generous amount of seafood pastes into each mushroom cap, smoothing the top into a slight dome. Press gently so the filling adheres.

6. Prepare your steamer and bring the water to a rolling boil.

7. Carefully place the plate of stuffed mushrooms into the steamer. Cover and steam over medium-high heat for 8-10 minutes, or until the filling turns opaque and firm to the touch.

8. Remove from the steamer and carefully pour off any excess liquid collected on the plate.

Whip Up the Drizzle Sauce

While the mushrooms steam, combine all sauce ingredients in a small bowl. Whisk until the sugar dissolves. Taste and adjust the balance—more sugar for sweetness, more chili for heat, or a dash more fish sauce or light soy sauce for saltiness.

Serving

1. Transfer the steamed stuffed mushrooms to a serving platter. Garnish with hand julienned green onions.

2. Drizzle the calamansi chili sauce generously over the mushrooms just before serving or serve it on the side as a dipping sauce for guests to customize their spice level.

 

 



Comments

Post a Comment

Popular posts from this blog

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more

Ondeh-Ondeh in 3 flavour （椰丝球）

-
Image
Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Read more