- For the stir-fry:
- 360 g Woolworths Easy to Cook seafood mix
- Coconut oil, for frying
- 200 g baby pak choi, halved lengthways
- 125 g Tenderstem broccoli tips
- 4 salad onions, finely chopped
- 1 t fresh ginger, finely chopped
- 1 x 400 ml can coconut cream
- 1⁄2 cup fish or vegetable stock
- 1 - 2 T fish sauce
- 1 lime, zested and juiced
- 1⁄2 t treacle or palm sugar
- 1 lemongrass heart, smashed
- Basil leaves, a handful (about 20 g) roughly shredded
- Coconut rice, for serving
- For the coconut rice:
- 200 g jasmine rice
- 1 1⁄2 cups coconut cream-and-water mixture
If the seafood is frozen, thaw it overnight in the fridge in a colander over a bowl.
Heat a wok or pan. Add 2 T coconut oil. Stir-fry the well-dried seafood until almost cooked. Remove and set aside.
Add a further 1–2 T oil to the pan. Add the pak choi and broccoli and stir-fry until tender- crisp.
Add the garlic, salad onions and ginger and stir-fry for barely a minute. Return the seafood to the pan.
Pour in 1 cup coconut cream and the stock. Add the fish sauce, lime zest and juice, sugar and lemongrass heart. Bring to a boil and simmer for a few minutes. Stir in half the basil. Check the seasoning and sweet-sour balance. Garnish with the remaining basil and serve on the coconut rice.
To make the coconut rice, bring the rice and the remaining coconut cream and enough water to make 1 1⁄2 cups of liquid to the boil in a saucepan and simmer gently, covered, for 10 minutes. Turn off the heat and allow to stand, still covered, for 5 minutes. Fluff up with a fork.
Cook's note: Be organised and have all the veggies and your protein of choice ready to hit the hot pan. Serve the hot stir-fry immediately to make the most of it's flavour and texture.