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Do you want a tasty seafood appetizer? My seafood dynamitepacked with shrimp, crabmeat, scallops and clams in a creamy mayonnaise sauce with a burst of masago, it’s perfect for any meal!
What is dynamite fish
I’m not sure if this is an authentic Japanese recipe, but it’s definitely one of my favorite dishes when dining at Japanese restaurants.
This dish is usually called Seafood dynamiteBaked seafood in dynamite sauce or something.
In any case, it’s basically an assortment of baked seafood – usually shrimp, scallops, clams, etc. – in a creamy mayonnaise sauce, enriched with a little masago (capelin roe) and seasoned with a little Sriracha.
For more Dynamite recipes, check out my Shrimp and Mussel Dynamite Recipes!
The best recipe for seafood dynamite
Baked Seafood Dynamite has all the ingredients I love, with a flavor I really enjoy, especially when I’m craving something succulent, rich, and heavy. Since it requires seafood, it is an expensive dish and the portion is usually small if you order it in Japanese restaurants.
The good news is that it’s much cheaper to make this dynamite Japanese seafood recipe at home, and you can eat a larger portion if you want. Plus, it’s easy to make. With only 5 minutes of preparation AND 3 simple stepsyou’ll be able to make this rich, creamy and irresistible dynamite fish, perfect as an appetizer or entrée (with a larger portion).
Because you will love this recipe
- Fantastic combination of seafood with rich, creamy goodness. This dynamite seafood recipe is packed with shrimp, crabmeat, scallops and shucked clams, all drenched in a creamy mayonnaise sauce with a hint of masago. Each bite is a tasty mix of textures and flavors that will drive fish lovers crazy.
- Easy to make. With just 5 minutes of prep and 3 easy steps, this dynamite recipe is a breeze, perfect for beginners.
- Convenient. Making fish dynamite at home is much cheaper than ordering it at a restaurant. Plus, you can make a larger portion, so it’s a great deal!
- Customizable. Feel free to swap or add different seafood based on what you like or the season. You can also adjust the spice level to suit your taste.
Seafood Dynamite Ingredients
- Shrimp, scallops, clams and crabmeat: my favorite combination. I prefer to buy fresh fish to prepare this dish, but you can easily use a package of frozen mixed fish commonly found in supermarkets.
- Mushrooms – They impart a savory, umami flavor and add a nice texture to the seafood mix.
- Mayonnaise – The creamy base of the dish, which gives it a rich and smooth texture.
- Sriracha – Adds a little heat to the dynamite sauce.
- Shredded Cheese – Melts into a gooey layer of cheesy goodness that pairs perfectly with seafood.
- Masago – These little fish eggs bring a touch of savory goodness and a playful texture.
See the recipe card for full ingredient information.
Buying guide: I recommend Kewpie Japanese brand mayonnaise for this recipe Many people love it because it is so creamy and has a unique savory taste that comes from ingredients like egg yolks and rice vinegar. It is very versatile and you can use it in all types of dishes, from sushi, to sandwiches, to grilled meats and to make creamy dynamite sauce. Its packaging and squeeze bottle also make it super easy to use!
Cooking tips for home cooks
- Use fresh fish if possible, but if you use it frozen, be sure to thaw it and drain it well to prevent it from becoming watery. You can use paper towels to absorb excess water from frozen seafood.
- Preheat oven to 204°C (400°F) before cooking. This helps everything cook evenly and get that perfect golden brown surface.
- Choose cheeses that melt well, for example cheddar cheese or mozzarella.
- Ovens can be a little unpredictable, so keep an eye on your dynamite seafood a few minutes before the cooking time expires to make sure it doesn’t get too brown.
Frequently asked questions
Yes, you can change the seafood or add extras like peppers or onions. Just remember that this may change the flavor and texture a bit.
Decidedly! You can skip the cheese if you want a dairy-free version or use a vegan cheese instead.
Adjust the amount of Sriracha to achieve the desired heat. Add more for extra spice, or use less or leave it out if you want it milder.
It’s ready when the seafood is opaque and cooked through and the top is golden and bubbly. If you’re unsure, use a food thermometer to make sure it reaches 63°C (145°F).
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe contains only 186 calories per serving.
What to serve with seafood dynamite
Serve this rich, creamy dish with garlic bread – it’s perfect for scooping up that delicious dynamite sauce. For a healthy Japanese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index and stay up to date by subscribing to my newsletter and following me Facebook, PinterestAND Instagram for new updates.
Other fish recipes you might like
Prevents the screen from going dark
Heat the oven to 204°C (400°F). Using a teaspoon, mix all the ingredients for the Dynamite Sauce and set aside.
Dry the prawns, scallops, crab meat, clams and sliced button mushrooms with absorbent paper. Add half of the dynamite sauce to the seafood and toss to coat well.
Transfer seafood to a baking dish or oven-safe container (you can also use aluminum foil or a large clam shell). Cover the seafood with the remaining dynamite sauce. Place some shredded or shredded cheese on top (optional). Bake for 25-30 minutes or until the Seafood Dynamite is lightly browned. Plate and serve hot.
- If you can, use fresh fish, but if you use frozen, be sure to do so defrost and drain well so that it does not become watery.
- Preheat oven to 204°C (400°F) before cooking. This helps everything cook evenly and get that perfect golden brown surface.
- Choose cheeses that melt well, for example cheddar cheese or mozzarella.
- Ovens can be a little unpredictable, so keep an eye on your dynamite seafood a few minutes before the cooking time expires to make sure it doesn’t get too brown.
Serve: 2people, Calories: 186kcal, Carbohydrates: 8G, Protein: 15G, Fat: 10G, Saturated fat: 2G, Polyunsaturated fats: 6G, Monounsaturated fats: 2G, Trans fats: 0.03G, Cholesterol: 60mg, Sodium: 744mg, Potassium: 167mg, Fiber: 0.03G, Sugar: 4G, Vitamin A: 145UI, Vitamin C: 4mg, Soccer: 30mg, Iron: 1mg
Nutrition information is calculated automatically, so should only be used as an approximation.
