Chef Obang's Seafood Medley
Chef Obang's Seafood Medley
Ingredients
For the Seafood and Marinade
- 1 squid, whole, cleaned, body sliced into rings, tentacles kept whole
- 10 shrimp, to 12 pieces, heads removed, peeled, deveined
- 3 green chili peppers, to 4, sliced (Siling Haba)
- 1 inch ginger, to 2 inches, sliced
- 4 cloves garlic, to 5 cloves, minced
- 1 onion, medium, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons calamansi juice, from 2-3 calamansi (lime)
- 2 tablespoons oyster sauce, to 3 tablespoons
- 2 tablespoons soy sauce, to 3 tablespoons
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
For Cooking and Garnish
- 2 tablespoons oil, for sautéing
- 1/4 cup water, small amount
- 2 tablespoons spring onion, chopped, for garnish
Instructions
- 1
Prepare the squid by slicing its body into rings. Keep the tentacles whole. Place the sliced squid and tentacles in a large mixing bowl.
⏱️ 5 min
- 2
Prepare the shrimp by removing their heads, peeling the shells, and deveining them. Add the cleaned shrimp to the bowl with the squid.
⏱️ 5 min
- 3
To the bowl with the seafood, add the sliced green chili peppers, sliced ginger, minced garlic, sliced onion, sliced red bell pepper, and sliced green bell pepper. Pour in the calamansi juice, oyster sauce, and soy sauce. Season with black pepper and salt.
⏱️ 5 min
- 4
Mix all the ingredients thoroughly in the bowl until the seafood and vegetables are well coated with the seasonings. Set aside to marinate while you prepare the pan.
⏱️ 5 min
- 5
Heat the oil in a large pan or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min
- 6
Add the sliced onions to the pan and sauté until softened, about 2-3 minutes. Then, add the sliced ginger and sauté for another minute.
⏱️ 3 min
- 7
Add the sliced red and green bell peppers to the pan and sauté for 2-3 minutes until slightly tender-crisp. Add the sliced green chili peppers and sauté briefly with the other vegetables.
⏱️ 3 min
- 8
Add the marinated seafood mixture (squid, shrimp, and vegetables) to the pan with the sautéed aromatics and vegetables. Stir everything well to combine.
⏱️ 3 min
- 9
Pour a small amount of water into the pan. Stir the mixture again, then cover the pan with a lid. Allow the dish to cook for 5-7 minutes, or until the seafood is opaque and cooked through, and the sauce has slightly reduced and thickened.
⏱️ 7 min
- 10
Remove the lid from the pan. Stir in the chopped spring onions. Transfer the cooked seafood dish to a serving plate and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chef Obang's Seafood Medley
For the Seafood and Marinade
- 1 squid, whole, cleaned, body sliced into rings, tentacles kept whole
- 10 shrimp, to 12 pieces, heads removed, peeled, deveined
- 3 green chili peppers, to 4, sliced (Siling Haba)
- 1 inch ginger, to 2 inches, sliced
- 4 cloves garlic, to 5 cloves, minced
- 1 onion, medium, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons calamansi juice, from 2-3 calamansi (lime)
- 2 tablespoons oyster sauce, to 3 tablespoons
- 2 tablespoons soy sauce, to 3 tablespoons
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
For Cooking and Garnish
- 2 tablespoons oil, for sautéing
- 1/4 cup water, small amount
- 2 tablespoons spring onion, chopped, for garnish
Instructions
- 1
Prepare the squid by slicing its body into rings. Keep the tentacles whole. Place the sliced squid and tentacles in a large mixing bowl.
⏱️ 5 min - 2
Prepare the shrimp by removing their heads, peeling the shells, and deveining them. Add the cleaned shrimp to the bowl with the squid.
⏱️ 5 min - 3
To the bowl with the seafood, add the sliced green chili peppers, sliced ginger, minced garlic, sliced onion, sliced red bell pepper, and sliced green bell pepper. Pour in the calamansi juice, oyster sauce, and soy sauce. Season with black pepper and salt.
⏱️ 5 min - 4
Mix all the ingredients thoroughly in the bowl until the seafood and vegetables are well coated with the seasonings. Set aside to marinate while you prepare the pan.
⏱️ 5 min - 5
Heat the oil in a large pan or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min - 6
Add the sliced onions to the pan and sauté until softened, about 2-3 minutes. Then, add the sliced ginger and sauté for another minute.
⏱️ 3 min - 7
Add the sliced red and green bell peppers to the pan and sauté for 2-3 minutes until slightly tender-crisp. Add the sliced green chili peppers and sauté briefly with the other vegetables.
⏱️ 3 min - 8
Add the marinated seafood mixture (squid, shrimp, and vegetables) to the pan with the sautéed aromatics and vegetables. Stir everything well to combine.
⏱️ 3 min - 9
Pour a small amount of water into the pan. Stir the mixture again, then cover the pan with a lid. Allow the dish to cook for 5-7 minutes, or until the seafood is opaque and cooked through, and the sauce has slightly reduced and thickened.
⏱️ 7 min - 10
Remove the lid from the pan. Stir in the chopped spring onions. Transfer the cooked seafood dish to a serving plate and serve immediately.
⏱️ 2 min