20 Spicy Asian Seafood Delight Recipes

Ready to turn up the heat in your kitchen? Dive into our sizzling collection of 20 Spicy Asian Seafood Delight Recipes that promise to transport your taste buds straight to the bustling streets of Asia. Perfect for home cooks looking to spice up their dinner routine, these dishes blend bold flavors with simple techniques. Let's get cooking—your next favorite meal awaits!

Thai Spicy Shrimp Soup

Warm up your kitchen with this vibrant Thai Spicy Shrimp Soup, a perfect blend of spicy, sour, and savory flavors that’s surprisingly easy to whip up.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass, sautéing for 1 minute until fragrant.
2. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle boil.
3. Add the shrimp and mushrooms, cooking for 3-4 minutes until the shrimp are pink and opaque.
4. Stir in the fish sauce, lime juice, sugar, and red pepper flakes, simmering for another minute to blend the flavors.
5. Remove from heat and discard the lemongrass. Garnish with fresh cilantro before serving.

The magic of this soup lies in the balance of tangy lime and creamy coconut, with a kick of heat that’s adjustable to your taste.

Tip: For an extra layer of flavor, add a splash of Thai chili sauce when serving.

Vietnamese Grilled Lemongrass Squid

Bring the vibrant flavors of Vietnam to your backyard with this Grilled Lemongrass Squid, a dish that’s as aromatic as it is delicious.

Ingredients

• 1 lb squid, cleaned and scored
• 2 stalks lemongrass, finely minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp chili flakes
• 1 tbsp vegetable oil
• 1 lime, cut into wedges for serving

Instructions

1. In a bowl, combine 2 stalks of minced lemongrass, 2 cloves of minced garlic, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp chili flakes to make the marinade.
2. Add the squid to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
4. Grill the squid for 2-3 minutes on each side, until charred and cooked through. Avoid overcooking to keep the squid tender.
5. Serve immediately with lime wedges on the side for an extra zing.

The magic of this dish lies in the lemongrass marinade, which infuses the squid with a citrusy, herbal depth that’s unmistakably Vietnamese.

Tip: For an extra flavor boost, lightly char the lemongrass stalks before mincing to release their aromatic oils.

Korean Spicy Crab Stew

Dive into the bold flavors of Korea with this Spicy Crab Stew, a comforting dish that brings the heat and the heartiness to your dinner table.

Ingredients

• 2 live blue crabs (about 1.5 lbs), cleaned and cut into quarters
• 4 cups water
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp sugar
• 1 tsp sesame oil
• 1 medium zucchini, sliced
• 1 medium onion, sliced
• 2 green onions, cut into 2-inch pieces
• 1 package (14 oz) soft tofu, cubed

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp minced garlic, and 1 tsp sugar to the pot, stirring until the gochujang is fully dissolved.
3. Gently add the crabs to the pot, then reduce the heat to medium. Cover and simmer for 10 minutes.
4. Add the zucchini, onion, and green onions to the pot, stirring gently to combine. Cover and simmer for another 5 minutes.
5. Carefully add the tofu cubes, then drizzle with 1 tsp sesame oil. Simmer uncovered for 5 minutes, allowing the flavors to meld.

The magic of this stew lies in the layering of flavors—spicy, sweet, and umami—all coming together in a rich broth that’s perfect for spooning over rice.

Tip: For an extra kick, add a splash of Korean soup soy sauce (gukganjang) just before serving.

Japanese Sashimi Platter

Dive into the art of Japanese cuisine with this elegant Sashimi Platter, perfect for impressing guests or treating yourself to a fresh, flavorful experience.

Ingredients

• 1 lb fresh sashimi-grade tuna, sliced into 1/4-inch thick pieces
• 1 lb fresh sashimi-grade salmon, sliced into 1/4-inch thick pieces
• 1/2 cup soy sauce
• 2 tbsp wasabi paste
• 1/4 cup pickled ginger
• 1 lemon, cut into wedges
• 1 tbsp toasted sesame seeds

Instructions

1. Arrange the tuna and salmon slices on a large platter, slightly overlapping for visual appeal.
2. Place small bowls of soy sauce and wasabi paste on the platter for dipping.
3. Scatter the pickled ginger and lemon wedges around the fish for added flavor and garnish.
4. Sprinkle toasted sesame seeds over the sashimi for a nutty crunch.

The key to this dish is the contrast between the buttery texture of the fish and the sharp kick of wasabi, creating a harmonious balance that’s both refined and exciting.

Tip: For the best experience, serve the sashimi immediately after preparing to enjoy its freshness and delicate flavors at their peak.

Chinese Sichuan Boiled Fish

Dive into the bold flavors of Sichuan cuisine with this Chinese Sichuan Boiled Fish recipe, a dish that’s as fiery as it is comforting.

Ingredients

• 1 lb white fish fillets (like cod or tilapia), sliced into 1-inch pieces
• 2 cups chicken broth
• 1 tbsp Sichuan peppercorns
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 inch ginger, sliced
• 2 tbsp doubanjiang (Sichuan chili bean paste)
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup green onions, chopped
• 1 cup napa cabbage, shredded
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add Sichuan peppercorns, garlic, and ginger, sautéing for 1 minute until fragrant.
2. Stir in doubanjiang, sugar, and salt, cooking for another minute to release the flavors.
3. Pour in chicken broth and bring to a boil. Add napa cabbage and cook for 2 minutes until slightly softened.
4. Gently add fish pieces to the pot, ensuring they’re submerged. Cook for 5 minutes or until the fish is opaque and flakes easily.
5. Remove from heat and stir in soy sauce and sesame oil. Garnish with green onions before serving.

The magic of this dish lies in the numbing heat of Sichuan peppercorns paired with the rich, savory broth, creating a symphony of flavors that’s uniquely addictive.

Tip: For an extra kick, add a few dried red chilies when sautéing the aromatics.

Malaysian Curry Laksa with Prawns

Dive into the rich and aromatic world of Malaysian cuisine with this comforting Curry Laksa, brimming with prawns and a symphony of flavors.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Malaysian curry paste
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 12 large prawns, peeled and deveined
• 1 cup bean sprouts
• 2 hard-boiled eggs, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp Malaysian curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 2 cups chicken broth, stirring to combine. Bring to a simmer and let cook for 10 minutes.
3. Stir in 1 tbsp fish sauce and 1 tsp sugar. Add rice noodles and cook for 4 minutes until tender.
4. Add prawns and cook for 2-3 minutes until they turn pink and opaque.
5. Divide the soup among bowls. Top with bean sprouts, hard-boiled eggs, and fresh cilantro. Serve with lime wedges on the side.

The magic of this dish lies in the balance of creamy coconut milk with the tangy lime and the heat from the curry paste, creating a depth of flavor that’s irresistibly comforting.

Tip: For an extra kick, add a spoonful of sambal oelek to your bowl before serving.

Indonesian Sambal Grilled Fish

Bring a taste of Indonesia to your backyard with this sambal grilled fish, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 whole fish (about 2 lbs), such as snapper or tilapia, cleaned and scored
• 3 tbsp sambal oelek
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp salt
• 2 tbsp vegetable oil
• Fresh cilantro, for garnish

Instructions

1. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together 3 tbsp sambal oelek, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp salt to create the marinade.
3. Brush the fish inside and out with 2 tbsp vegetable oil, then generously coat with the sambal marinade, making sure to get into the scores.
4. Place the fish on the grill and cook for about 7-8 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. Garnish with fresh cilantro before serving.

The magic of this dish lies in the sambal’s fiery kick, perfectly balanced by the sweetness of honey and the tang of lime, creating a symphony of flavors that’s irresistibly delicious.

Tip: For an extra smoky flavor, try grilling the fish on a banana leaf or cedar plank.

Filipino Sinigang na Hipon

Dive into the comforting tang of Sinigang na Hipon, a Filipino sour soup that’s as vibrant in flavor as it is in color, perfect for warming up any day.

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 cups water
• 1 large tomato, quartered
• 1 medium onion, sliced
• 2 cups spinach
• 1 eggplant, sliced
• 1 radish, sliced
• 2 green chili peppers
• 1 packet (1.41 oz) sinigang mix
• 1 tbsp fish sauce
• Salt to taste

Instructions

1. In a large pot, bring 8 cups of water to a boil. Add the tomato and onion, and simmer for 5 minutes until softened.
2. Add the shrimp and cook for 2 minutes until they start to turn pink. Remove the shrimp and set aside.
3. Stir in the sinigang mix and fish sauce, then add the eggplant and radish. Simmer for 10 minutes until the vegetables are tender.
4. Return the shrimp to the pot, add the spinach and green chili peppers, and cook for another 2 minutes. Season with salt to taste.

The magic of Sinigang na Hipon lies in its perfect balance of sour and savory, with the shrimp adding a sweet depth that makes every spoonful irresistible.

Tip: For an extra layer of flavor, try using tamarind paste instead of the sinigang mix, adjusting the amount to taste.

Singaporean Chilli Crab

Dive into the vibrant flavors of Singapore with this Chilli Crab recipe, a dish that’s as fun to eat as it is delicious to savor.

Ingredients

• 2 live Dungeness crabs (about 2 lbs each), cleaned and cut into pieces
• 1/4 cup vegetable oil
• 6 cloves garlic, minced
• 2 inches ginger, peeled and minced
• 2 red chilies, seeded and minced
• 1/2 cup ketchup
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 cup chicken stock
• 2 eggs, beaten
• 1/4 cup chopped cilantro

Instructions

1. Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the garlic, ginger, and chilies, sautéing for 1 minute until fragrant.
2. Add the crab pieces to the wok, stirring to coat with the aromatics. Cook for 5 minutes, until the shells start to turn red.
3. Stir in the ketchup, sweet chili sauce, soy sauce, and sugar, mixing well to combine. Pour in the chicken stock, bring to a boil, then reduce heat to simmer for 10 minutes, covered.
4. Remove the lid and slowly drizzle in the beaten eggs, stirring gently to create ribbons. Cook for another 2 minutes until the eggs are set.
5. Garnish with chopped cilantro before serving hot with steamed rice or crusty bread to soak up the sauce.

The magic of this dish lies in its bold, sweet, and spicy sauce that clings to every nook and cranny of the crab, making each bite a flavor explosion.

Tip: Don’t shy away from getting messy—cracking the crab shells is part of the fun and helps the sauce penetrate deeper.

Cambodian Fish Amok

Dive into the flavors of Cambodia with this aromatic Fish Amok, a creamy coconut curry steamed in banana leaves for an unforgettable taste experience.

Ingredients

• 1 lb white fish fillets (like cod or catfish), cut into chunks
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp kroeung (Cambodian curry paste)
• 1 egg
• 1 cup thinly sliced spinach
• 2 kaffir lime leaves, finely sliced
• 1 tbsp vegetable oil
• Banana leaves for steaming (or aluminum foil as a substitute)

Instructions

1. In a bowl, mix 1 cup coconut milk, 1 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp kroeung until well combined.
2. Add the fish chunks to the mixture, ensuring they’re fully coated. Let marinate for 15 minutes.
3. Whisk in 1 egg to the marinade, then fold in 1 cup thinly sliced spinach and 2 finely sliced kaffir lime leaves.
4. Heat 1 tbsp vegetable oil in a pan over medium heat. Pour in the fish mixture and cook for 5 minutes, stirring gently.
5. Prepare banana leaves by cutting into squares and lightly steaming to soften. Spoon the fish mixture onto each leaf, fold to enclose, and steam for 15 minutes.

The magic of Fish Amok lies in its delicate balance of sweet, savory, and aromatic flavors, all wrapped up in a tender, coconut-infused parcel. It’s a dish that’s as fun to unwrap as it is to eat!

Tip: If banana leaves are hard to find, aluminum foil makes a great substitute for steaming, though you’ll miss out on the subtle fragrance the leaves impart.

Laos Style Grilled Fish with Herbs

Bring the vibrant flavors of Laos to your backyard with this Grilled Fish with Herbs, a dish that’s as aromatic as it is delicious.

Ingredients

• 1 whole fish (about 2 lbs), such as snapper or trout, cleaned and scaled
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 2 green onions, thinly sliced
• 1 lemongrass stalk, bruised and chopped

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together 2 tbsp vegetable oil, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
3. Make 3 diagonal cuts on each side of the fish. Rub the marinade all over the fish, including inside the cuts and cavity.
4. Stuff the fish cavity with 1/4 cup chopped cilantro, 1/4 cup chopped mint, 1/4 cup chopped dill, 2 sliced green onions, and 1 chopped lemongrass stalk.
5. Grill the fish for about 8 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
6. Serve immediately, garnished with additional herbs if desired.

The combination of fresh herbs and tangy marinade creates a light yet flavorful dish that’s perfect for summer gatherings.

Tip: For an extra smoky flavor, try grilling the fish on a banana leaf or piece of aluminum foil.

Burmese Mohinga Fish Noodle Soup

Dive into the heart of Burmese cuisine with this comforting Mohinga Fish Noodle Soup, a fragrant and flavorful dish that’s perfect for warming up any day.

Ingredients

• 1 lb catfish fillets, cut into chunks
• 8 cups water
• 2 tbsp fish sauce
• 1 tbsp turmeric powder
• 1 stalk lemongrass, bruised
• 1 inch ginger, sliced
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 cup rice noodles
• 2 tbsp chickpea flour
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 2 hard-boiled eggs, halved
• 1 tsp chili flakes (optional)

Instructions

1. In a large pot, bring water to a boil. Add catfish, fish sauce, turmeric, lemongrass, ginger, garlic, and onion. Simmer for 20 minutes until the fish is cooked through.
2. Remove the fish and set aside. Strain the broth and return it to the pot. Shred the fish into small pieces.
3. Whisk chickpea flour with 1/2 cup of the broth until smooth. Stir back into the pot and simmer for 10 minutes until slightly thickened.
4. Cook rice noodles according to package instructions. Drain and divide among bowls.
5. Ladle the hot broth over the noodles. Top with shredded fish, cilantro, lime wedges, and hard-boiled eggs. Sprinkle with chili flakes if desired.

The magic of Mohinga lies in its harmonious blend of tangy, spicy, and savory flavors, all brought together by the rich, fish-based broth.

Tip: For an extra layer of flavor, toast the chickpea flour in a dry pan until fragrant before whisking it into the broth.

Bangladeshi Fish Curry with Mustard

Dive into the heart of Bangladeshi cuisine with this aromatic Fish Curry with Mustard, a dish that beautifully balances spicy, tangy, and earthy flavors.

Ingredients

• 1.5 lbs firm white fish fillets (like cod or halibut), cut into 2-inch pieces
• 3 tbsp mustard oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp chili powder
• 1 cup water
• 2 tbsp mustard paste
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat mustard oil in a large pan over medium heat until it starts to smoke slightly, then reduce heat to low.
2. Add the finely chopped onion, sauté until golden brown, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for another 2 minutes until fragrant.
4. Mix in ground turmeric, cumin, coriander, and chili powder, cooking for 1 minute to toast the spices.
5. Pour in water, bring to a simmer, then add the fish pieces gently into the pan.
6. Spread mustard paste evenly over the fish, sprinkle with salt, and drizzle lemon juice over the top.
7. Cover and simmer on low heat for 10-12 minutes, until the fish is cooked through and flakes easily.
8. Garnish with fresh cilantro before serving.

The mustard paste not only adds a pungent kick but also creates a creamy texture that coats the fish perfectly, making every bite a delightful experience.

Tip: For an authentic touch, let the curry sit for 10 minutes after cooking to allow the flavors to meld together beautifully.

Sri Lankan Deviled Shrimp

Spice up your dinner routine with this Sri Lankan Deviled Shrimp, a dish that’s bursting with bold flavors and a hint of heat, perfect for those who love a little adventure in their meals.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 green chili, finely chopped
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and wait until they start to pop.
2. Add the onion, garlic, ginger, and green chili to the pan. Sauté until the onions are translucent, about 5 minutes.
3. Stir in the turmeric powder, chili powder, soy sauce, vinegar, sugar, and salt. Cook for another minute until fragrant.
4. Add the shrimp to the pan and toss to coat evenly with the spice mixture. Cook for 3-4 minutes on each side until the shrimp are pink and cooked through.
5. Garnish with fresh cilantro before serving.

The magic of this dish lies in the quick cooking of the shrimp, which keeps them juicy and tender, perfectly coated in a spicy, tangy sauce that’s irresistible.

Tip: For an extra kick, leave the seeds in the green chili or add an extra pinch of chili powder.

Indian Goan Fish Curry

Dive into the vibrant flavors of Goa with this aromatic fish curry, a perfect blend of spicy, tangy, and coconutty goodness that’s surprisingly simple to whip up at home.

Ingredients

• 1 lb firm white fish fillets (like cod or halibut), cut into chunks
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1 can (14 oz) coconut milk
• 2 tbsp tamarind paste
• 1 tsp sugar
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns golden, about 5 minutes.
3. Stir in ground coriander, turmeric powder, and red chili powder. Cook for another minute until fragrant.
4. Pour in the coconut milk, tamarind paste, sugar, and salt. Bring the mixture to a gentle simmer.
5. Add the fish chunks to the pan, ensuring they’re submerged in the sauce. Cover and cook for 8-10 minutes, or until the fish is cooked through.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the tamarind’s tangy punch balanced by the creamy coconut milk, creating a harmony of flavors that’s distinctly Goan.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions to unlock their full aroma.

Nepalese Spicy Fish Sekuwa

Get ready to spice up your dinner routine with this Nepalese Spicy Fish Sekuwa, a dish that’s bursting with bold flavors and a hint of smokiness.

Ingredients

• 1 lb firm white fish fillets (like cod or halibut), cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

Instructions

1. In a large bowl, mix together 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp chili powder, 1 tsp salt, and 1 tbsp lemon juice to create a marinade.
2. Add the fish cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated fish cubes in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the fish for 3-4 minutes on each side, or until golden brown and cooked through. The fish should flake easily with a fork when done.
5. Garnish with 2 tbsp chopped fresh cilantro before serving.

The secret to this dish’s irresistible appeal lies in the marinade’s perfect balance of heat and tang, complemented by the fresh cilantro finish.

Tip: For an authentic smoky flavor, grill the marinated fish on skewers over medium-high heat for 3-4 minutes per side.

Pakistani Prawn Biryani

Dive into the aromatic world of Pakistani cuisine with this Prawn Biryani, a flavorful one-pot wonder that’s as vibrant as it is delicious.

Ingredients

• 1 cup basmati rice, soaked for 30 minutes
• 1 lb prawns, peeled and deveined
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 1/2 tsp salt
• 1/2 cup plain yogurt
• 2 cups water
• Fresh cilantro, chopped for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large thinly sliced onion and sauté until golden, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 inch grated ginger, and 1 tsp cumin seeds, cooking for another minute until fragrant.
3. Add 1 lb prawns to the pot, followed by 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp red chili powder, and 1/2 tsp salt. Cook for 2 minutes, stirring gently.
4. Mix in 1/2 cup plain yogurt, then add 1 cup soaked basmati rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and the water is absorbed.
5. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, garnish with fresh cilantro, and serve hot.

This Prawn Biryani stands out with its layers of spices and the tender, juicy prawns nestled in fragrant rice, making it a showstopper for any dinner table.

Tip: For an extra layer of flavor, lightly toast the spices before adding them to the dish.

Thai Green Curry with Seafood

Dive into the vibrant flavors of Thailand with this easy-to-make Thai Green Curry with Seafood, a dish that’s as colorful as it is delicious.

Ingredients

• 1 can (13.5 oz) coconut milk
• 2 tbsp green curry paste
• 1 tbsp vegetable oil
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 lb mixed seafood (shrimp, scallops, squid)
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and stir for 1 minute until fragrant.
2. Pour in half the coconut milk, stirring well to combine with the curry paste. Cook for 2 minutes until the mixture starts to thicken.
3. Add the remaining coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
4. Add the red bell pepper and bamboo shoots. Simmer for 5 minutes until the vegetables start to soften.
5. Gently add the mixed seafood to the pot. Cook for 3-4 minutes until the seafood is just cooked through.
6. Stir in the Thai basil leaves and lime juice. Remove from heat.

The magic of this curry lies in the balance of spicy, sweet, and tangy flavors, all brought together by the creamy coconut milk. It’s a quick yet impressive dish that transports your taste buds straight to the streets of Bangkok.

Tip: For an extra kick, add a sliced Thai chili with the seafood.

Vietnamese Caramelized Fish in Clay Pot

This Vietnamese Caramelized Fish in Clay Pot is a delightful balance of sweet and savory, with a rich caramel sauce that clings to tender pieces of fish. It’s a must-try for anyone looking to explore the depths of Vietnamese cuisine from their own kitchen.

Ingredients

• 1.5 lbs white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 teaspoon black pepper
• 1 cup water
• 2 green onions, chopped
• 1 red chili, sliced (optional)

Instructions

1. In a small bowl, mix together 3 tablespoons fish sauce and 2 tablespoons sugar until the sugar is mostly dissolved.
2. Heat 1 tablespoon vegetable oil in a clay pot or heavy-bottomed skillet over medium heat. Add 3 cloves minced garlic and 1 thinly sliced shallot, sautéing until fragrant and lightly golden, about 2 minutes.
3. Add the fish pieces to the pot, arranging them in a single layer. Pour the fish sauce and sugar mixture over the fish, then add 1 teaspoon black pepper and 1 cup water. Bring to a simmer.
4. Reduce heat to low, cover, and let the fish cook for 15 minutes, gently stirring once halfway through to ensure even caramelization.
5. Uncover and increase heat to medium-high. Let the sauce reduce for another 5 minutes until it thickens and coats the fish beautifully.
6. Garnish with 2 chopped green onions and 1 sliced red chili if using. Serve hot with steamed rice.

The magic of this dish lies in the caramelization process, where the sugar and fish sauce transform into a glossy, deeply flavorful sauce that’s irresistibly good. The clay pot not only adds authenticity but also ensures even heat distribution for perfect cooking every time.

Tip: For an extra layer of flavor, try adding a splash of coconut water instead of plain water when simmering the fish.

Korean Seafood Pancake

Dive into the crispy, savory world of Korean cuisine with this easy-to-make Seafood Pancake, a perfect blend of tender seafood and crunchy vegetables in every bite.

Ingredients

• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 large egg
• 1/2 tsp salt
• 1/2 lb mixed seafood (shrimp, squid, and clams), cleaned and chopped
• 2 green onions, sliced into 2-inch pieces
• 1/2 cup julienned carrots
• 1/4 cup vegetable oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, 1 large egg, and 1/2 tsp salt until smooth.
2. Fold in the mixed seafood, 2 green onions, and 1/2 cup julienned carrots into the batter.
3. Heat 1/4 cup vegetable oil in a large non-stick skillet over medium-high heat. Pour the batter into the skillet, spreading it evenly to form a pancake.
4. Cook for 4-5 minutes until the edges are crispy and golden. Flip carefully and cook the other side for another 4-5 minutes.
5. In a small bowl, mix 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes for the dipping sauce.
6. Serve the pancake hot, sliced into wedges, with the dipping sauce on the side.

The magic of this pancake lies in its contrasting textures—crispy on the outside, tender and packed with seafood goodness inside. It’s a crowd-pleaser that brings the vibrant flavors of Korean street food right to your kitchen.

Tip: For an extra crispy edge, make sure your skillet is hot before adding the batter, and resist the urge to flip the pancake too early.

Conclusion

We hope these 20 Spicy Asian Seafood Delight Recipes inspire your next kitchen adventure! Perfect for home cooks looking to spice up their meals, each dish promises a burst of flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!

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