Seafood with ginger, tomatoes and chilies
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 6 cloves garlic, pounded to a paste
- 1 inch ginger, minced
- 1⁄2 lb peeled deveined medium shrimp
- 1⁄2 lb sea scallops
- 1⁄2 lb flounder or 1/2 lb sole, cut into 2 inch pieces
- 1 tablespoon sugar
- 1⁄4 cup fish sauce (nuoc mam)
- 1⁄2 - 1 teaspoon dried chili pepper flakes
- 1 large ripe tomatoes, halved,seeded,diced
- 2 large green onions, thinly sliced
- 1⁄4 cup chopped cilantro
- hot cooked rice
directions
- Heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds Add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
- Return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes Stir in tomato and green onions; cook 1 minute.
- Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
- Transfer to a platter, sprinkle with cilantro and serve with rice.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin