Ingredients

  • 700 g ( lb) mixed seafood (for example, cod, sea trout, squid, prawns, scallops, mussels, crab). The wider the selection, the better the dish
  • 2 cloves of garlic, crushed
  • 2 large green chilli peppers, seeded and chopped
  • 1 tablespoon coriander root, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons oyster sauce
  • 3 tablespoons fish sauce
  • ½ red and ½ yellow pepper, seeded and finely chopped
  • 4–5 spring onions, trimmed and chopped
  • handful of fresh oregano, basil or mint, chopped
  • freshly ground black pepper

Method

Persuade your fishmonger to clean and prepare the seafood for you. Cut any fish fillets into 5 cm (2 pint) pieces. Cut the squid into rings and chop the tentacles. Break up the crab into 8 pieces. Rinse all the seafood and put to one side.

Whizz together the garlic, chillies and coriander root in a food processor or blender to make a rough paste, or use a mortar and pestle and pound them instead.

Heat the oil in a large frying pan or wok and fry the blended paste for a minute or so. Tip in the seafood and Stir-fry carefully for 2 minutes to avoid breaking up the fish. Add the oyster and fish sauces, then cover and simmer for 3–4 minutes. Add the pepper and spring onions and cook, stirring gently, for 2–3 minutes, then stir through the fresh herbs. Season to taste with black pepper.

Arrange in a large shallow bowl, garnish with more fresh herbs and serve with lots of plain, boiled rice – sprinkle a few herbs on this too.

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