Seafood with ginger, tomatoes and chilies

READY IN: 40mins
Recipe by Hey Jude

This is a breeze to cook once you've got all the ingredients ready and it's delicious as well. I found this in the Chicago Tribune but it's originally from "The Simple art of Vietnames Cooking."

Top Review by Latchy

Fantastic flavour this recipe is great I just loved it. I used 1 teaspoon chili flakes and if you don't like hot I would cut down. I actually served this with fresh rice noodles and I put a squeeze of lime juice over the top. This will be a favourite for me.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
  4. Transfer to a platter, sprinkle with cilantro and serve with rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a