Pescatarian Ginger-Garlic Seafood Stir-Fry Recipe

About this recipe

A flavorful pescatarian dinner featuring tender haddock, shrimp, and vibrant vegetables in a ginger-garlic soy sauce. Perfect for a quick and satisfying evening meal.

Ingredients

• 350G Russell'S 2 Msc Breaded Chunky Haddock Fillets
• 200G Picard - Breaded Shrimp
• 1 Kg Carrots - 1kg
• 450G Pack'D Organic Broccoli Florets
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• - Tata Salt
• - Lee Kum Kee Premium Dark Soy Sauce
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Cut the haddock fillet into 1-inch cubes and set aside.
2. 2. In a large bowl, mix 1/4 cup of water, 1 tablespoon grated ginger root, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 minced garlic clove.
3. 3. Add the haddock cubes and shrimp to the bowl, tossing to coat them evenly. Let the mixture marinate for 20 minutes.
4. 4. Drain the seafood, reserving the marinade for later use.
5. 5. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the marinated haddock and shrimp, stir-frying for 3 minutes until they are partially cooked.
6. 6. Remove the pot from heat and stir in the reserved marinade, 1 tablespoon soy sauce, and 2 cups of water. Mix well.
7. 7. Add 8 ounces of sliced carrots and 8 ounces of broccoli florets to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 7 minutes until the vegetables are tender.
8. 8. In a small bowl, combine 4 teaspoons of cornstarch with 2 tablespoons of water, stirring until smooth.
9. 9. Gradually stir the cornstarch mixture into the pot. Cook for about 1 minute, stirring constantly, until the sauce thickens.
10. 10. Serve the seafood stir-fry hot, garnished with additional pepper if desired.