Seafood Chopsuey Recipe

A meal wouldn't be complete without a good-sized helping of vegetables.

A meal wouldn’t be complete without a good-sized helping of vegetables. Kids will love the bright colors and flavors of this vegetable dish!

Seafood Chopsuey Recipe

Lhas Alvarez
A meal wouldn't be complete without a good-sized helping of vegetables.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Side Dishes
Cuisine Filipino
Servings 2


Seafood Chopsuey Ingredients

  • 1/2 Cup Squid (Pusit) sliced
  • 1/2 Cup Shrimp peeled
  • 1/2 Cup Maya-Maya (Grouper) sliced into 1-inch cubes
  • 2 tablespoons canola oil
  • 2 tablespoons white onion chopped
  • 1 tablespoon Garlic chopped
  • 3/4 cups broccoli (florets), trimmed
  • 1/2 Cup carrot sliced
  • 1 Cup cauliflower (florets), trimmed
  • 1/2 Cup baby corn sliced
  • 1/3 Cup water
  • 1/3 Cup bell pepper sliced into 1-inch squares
  • 1/3 Cup celery (stalks only), sliced
  • 1 Cup snow peas (sitsaro)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon fish sauce (patis)
  • Salt to taste


  • Season seafood with salt and pepper then set aside.
  • Heat oil over medium high heat in a wok and sauté onions and garlic. Add the fish and cook for one minute then add the shrimp, when ready to flip the shrimp, add the squid then cover and let it steam for another minute. Remove the seafood from the wok and set aside. In the same pan, add broccoli, carrots, cauliflower, and baby corn and sauté for 2 minutes then add the water and cover, let simmer and steam for 4-5 minutes.
  • Add the bell pepper, celery and snow peas and sauté and season with soy sauce and patis as desired. Thicken the sauce a bit with the potato starch slurry.
Keyword chopsuey recipe
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