Seafood Basil Stirfry

2009 Mar/Apr


  • Vegetable oil
  • 1 lb mixed seafood (shrimp, scallops, clams, mussels, dense fish like halibut or salmon)
  • 1 – 2 c. snow peas
  • 3 garlic cloves, minced
  • 2 shallots, sliced thin
  • 1 red bell pepper, cubed
  • 1 fresh ripe mango, cut into bite-size pieces
  • 1 c. Thai basil leaves, roughly torn apart (garnish)
  • Lime wedges for serving
  • Stir-fry sauce
  • 1 fresh, ripe mango, peeled and sliced
  • 1 red chile pepper, minced, or 1 – 3 t. Sriracha hot sauce
  • 1 T. rice vinegar
  • 3 T. soy sauce
  • 1 T. fish sauce
  • Squeeze of lime juice
  • 2 T. brown sugar
  • 1/2 c. Thai basil leaves and stems roughly chopped (garnish)


Place all stir-fry sauce ingredients together in a blender or food processor. Process or blend until smooth. Taste for balance of flavours — you want the sauce tangy, but definitely more sweet than sour. If needed, add 1 teaspoon to 1 tablespoon of sugar. (The sweetness of the sauce will depend on how ripe your mango is.) Set aside.

Prepare all other ingredients for stir-frying, and place them next to the stove. If using fish filets, gently cut them into cubes. For shrimp, be sure to remove the shells. For clams and mussels, rinse with cold water, removing any surface debris.

Pour 1 to 2 tablespoons vegetable oil into a wok or large frying pan and place over medium-heat heat. When the oil is hot, add the seafood, snow peas, garlic, and shallots. Stir-fry gently 1 to 2 minutes, or until snow peas turn bright green. Add the stir-fry sauce and the red pepper.

Continue to stir-fry 5 to 7 minutes, or until all the seafood is cooked and the mussels and clams have opened (discard any that have not opened). A minute or two before serving, add the mango pieces to warm them.

Serve hot with jasmine rice. Sprinkle with fresh basil and decorate with lime wedges, if desired. Serves 2 to 3.