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Seafood With Ginger, Tomato And Chilies

Foreign.Taste's picture
Ingredients
  Oil 2 Tablespoon
  Garlic 6 Clove (30 gm), pounded in mortar to a paste
  Ginger root 1 Inch, peeled, chopped (1 Piece)
  Medium shrimp 1⁄2 Pound, deveined
  Sea scallops 1⁄2 Pound
  Flounder fillets/Sole fillets 1⁄2 Pound, cut into 2 inch pieces
  Sugar 1 Tablespoon
  Fish sauce 1⁄4 Cup (4 tbs) (Bottled, Nuoc Mam)
  Dried red chili flakes 1 Teaspoon (Adjust Quantity As Per Taste)
  Tomato 1 Large, seeds removed, chopped
  Scallions 2 Large, thinly sliced
  Chopped coriander 1⁄4 Cup (4 tbs)
Directions

Heat oil over high heat in large skillet or wok.
Add garlic and ginger.
Stir-fry for 30 seconds.
Arrange shrimp, scallops and flounder evenly in wok.
Cook for 2 minutes or just until seafood tests done, turning once.
Remove seafood to platter.
Add sugar, fish sauce and chili flakes to wok.
Cook for 2 minutes or until slightly thickened, stirring constantly.
Stir in tomato and scallions.
Stir-fry for 1 minute.
Return seafood and any accumulated juices to wok; mix well.
Stir-fry for 30 seconds or until heated through.
Spoon onto platter; sprinkle with coriander.
Serve with hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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