Quick Ginger Garlic Seafood Stir Fry Recipe

You can’t really go wrong using the ‘Holy Trinity’ of Chinese cooking, i.e. ginger, garlic and spring onions. Once you got your hands on them, you can basically stir-fry it with anything super quick and it is guaranteed to taste delicious. That’s why every Chinese household always keeps these three in the kitchen. This Ginger Garlic Seafood Stir Fry recipe features the use of these three ingredients and mixed seafood (frozen packs will do). It is super quick to whip up and you can serve it either with a steaming bowl of Jasmine rice or as a noodle topping – et viola!

The dish features a savoury touch of flavours and makes a really good base should you like to play around with different stir-fry sauces as well. For this recipe, I’ve kept the flavourings fairly simple. This is because I like to let the seafood flavours shine on their own as well! That’s why fresh seafood would be even better here. But if not, good quality frozen seafood would do well too.

This recipe takes inspiration from seafood nights that my dad makes every Saturday back home. The abundance of fresh seafood back home versus its availability in the UK meant that I couldn’t replicate the same seafood feast here in London (think of a humongous plate of steamed grouper fish, stir-fry crab, pan-fried tiger prawns, stir-fry razor clams, scallops etc.). But if a homesick moment kicks in, I’d grab a pack of mixed seafood and make this to enjoy a little taste of home – rather far from the same but similar enough and quick enough to create no fuss.

How to make Ginger Garlic Seafood Stir Fry

Ginger Garlic Seafood Stir Fry

Ingredients:

  • Mixed Seafood – frozen packs are fine but allow to thaw in the fridge to defrost before cooking (see notes)
  • Ginger, Garlic – the aromatics. Use fresh ones.
  • Soy Sauce – for seasoning
  • Salt – to taste
  • Spring Onions – final touches and garnishing
  • Cooking oil

Recipe notes:

  • If using frozen mixed seafood, the packages sometimes would suggest you cook directly from frozen. Whilst that may be true for some dishes, for a stir-fry, it’s best to thaw and defrost before cooking. This is because the frozen seafood tends to have an icy glaze over them and would release too much liquid in a stir-fry if cooking directly from frozen. It’s essential for a stir-fry to be dry in order to get the flavours in before adding any sauces or anything liquidy that might dampen the texture.
  • A very hot wok is key to a good stir-fry. It really helps to bring the fragrance out from the aromatics, i.e. the ginger and garlic. Use fresh ones to bring out the best of flavours.
  • There are two parts to spring onions – the white and the green parts. We tend to just use the whole part of it instead of splitting it into two parts for different uses. Simply trim out the ends and the roots and then slice them up both whites and greens.

Like this recipe? Check out other Asian recipes too:

If using frozen seafood, thaw and defrost before cooking!

Quick Ginger Garlic Seafood Stir-Fry

ET Food Voyage
A quick and easy seafood stir-fry, using mainly ginger, garlic, and spring onions. Perfect to serve with a steaming bowl of Jasmine rice or as a noodle topping.
Prep Time 5 mins
Cook Time 5 mins
Course Dinner, Lunch
Cuisine Asian, Cantonese, Chinese
Servings 2 servings
Calories 193 kcal

Ingredients
  

  • 250 g Frozen Mixed Seafood thaw and defrost
  • 1 tbsp Cooking Oil
  • 15 g Ginger julienned
  • 3 cloves Garlic finely sliced
  • 1 tbsp Soy Sauce
  • 4-5 stalks Spring Onions sliced
  • Salt to taste

Instructions
 

  • Heat cooking oil in a wok over high heat. Add ginger and garlic when oil begins to smoke. Stir-fry for 1-2 minutes until fragrant,
  • Next, add in seafood. Stir-fry for 3-5 minutes.
  • Season with soy sauce. Stir-fry for about 2 minutes. Add salt to taste if it still needs flavouring.
  • Toss in sliced spring onions until they just begin to wilt. Serve immediately.

Notes

  • If using frozen seafood, it’s best to thaw and defrost before cooking. This is because the frozen seafood tends to have an icy glaze over them and would release too much liquid in a stir-fry if cooking directly from frozen and dampen the texture.
  • A very hot wok is key to a good stir-fry. It really helps to bring the fragrance out from the aromatics, i.e. the ginger and garlic. Use fresh ones to bring out the best of flavours.
  • There are two parts to spring onions – the white and the green parts. We tend to just use the whole part of it instead of splitting it into two parts for different uses. Simply trim out the ends and the roots and then slice them up both whites and greens.
Keyword Seafood, Stir-Fry

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2 Comments

  1. LOL to the “Holy Trinity” of Chinese cooking comment!!! It’s so true 😛

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