Seafood with Ginger Tomatoes and Chilies
Dive into bold coastal flavors with this vibrant Seafood with Ginger Tomatoes and Chilies recipe, a fusion of fresh seafood, zesty aromatics, and a touch of heat. Featuring succulent shrimp, tender scallops, and delicate white fish fillets, this dish is elevated by the punchy combination of finely grated ginger, sweet cherry tomatoes, and spicy red chilies. Simmered in a savory broth of fish stock, soy sauce, and lime juice, every bite bursts with balanced umami and citrusy brightness. Garnished with fresh cilantro, this quick and versatile recipe comes together in just 35 minutes, making it perfect for weeknight dinners or impressing guests. Serve it over steamed rice or alongside crusty bread to savor every drop of its rich, flavorful sauce.
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 200 grams Scallops
- 300 grams Firm white fish fillets, cut into bite-size pieces
- 250 grams Cherry tomatoes, halved
- 2 tablespoons Fresh ginger, finely grated
- 2 pieces Red chilies, sliced (adjust to taste)
- 3 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 cup Fish stock or chicken stock
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Rinse the shrimp, scallops, and white fish fillets under cold water and pat them dry with paper towels. Set aside.
Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic, grated ginger, and sliced chilies to the skillet. Sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the fish stock or chicken stock and bring the mixture to a gentle simmer.
Stir in the soy sauce, lime juice, salt, and black pepper. Adjust seasoning to taste.
Add the shrimp, scallops, and fish pieces to the skillet. Ensure all the seafood is submerged in the sauce.
Cover and cook for 5-7 minutes, or until the seafood is cooked through and opaque. Avoid overcooking the seafood to prevent it from becoming rubbery.
Remove the skillet from heat and sprinkle the chopped cilantro over the dish for garnish.
Serve hot with steamed rice or crusty bread to mop up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.7 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 351 mg | 27% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
