Mia Cooks: One Pot Seafood Kimchi Stir Fry

And I've finally escaped the suffocating boredom of working from home and returned to my (new, site) office. Having to walk 45 - 50 minutes (to and fro) for lunch aside (actually I quite enjoy it since now I'm still unable to go to gym due to extremely limited vacancies), one thing I misses while working from home is being able to cook my own (healthy) lunches!

So, here's my last #stayhomelunch recipe for now. And it's a super quick and easy, japalang one pot stir fry!

For 1 large serving (volume wise, not calories), you'll need:

100g broccoli

80g sliced kimchi

1/4 white/yellow onion (about 50g)

1 king oyster mushroom (about 70 - 80g)

1 medium tomato (about 100 - 120g)

5 peeled shrimps (about 50 - 60g)

60 - 75g white fish fillet 

For the sauce: 

1 tbsp gochujang (korean hot pepper sauce)

1.5 tsp fish sauce (or light soy sauce)

1 tsp sesame oil

water (to thin down the sauce, if required)

optional: a few squirts of sriracha for added spicy kick

First, prepare your sauce by adding everything into a small bowl and stirring until well combined. If the sauce is too thick, add some water to thin it out. Set it aside.

Then, slice the onions and mushroom into thin slices, cut up the tomato into cubes, and chop up the broccoli into small florets. Also, slice your fish fillet and shrimps into smaller bite size and lightly season with a pinch of salt and a dash of pepper. Set everything aside while you heat up your pan over medium heat and spray with some cooking spray.

When the pan is hot, throw in your mushroom and "roast" them until fragrant and they're browned to your liking. Doing this at a relatively high heat is important, otherwise the mushrooms will excrete water and they won't brown. Take your browned mushrooms out of the pan and turn down the heat before adding in the onions. Sautéed over low/medium heat until they turn translucent, before adding in the kimchi, broccoli and tomato. Add just a teeny tweeny pinch of salt and give everything a good toss before covering with a lid and steam-cooking the vegetables over low heat for a few minutes. I like my broccoli SOFT, that's why I'm doing this. If you (somehow) prefers crunchy, "undercooked" broccoli then you need not cook the vegetables for so long. 

When the broccoli has slightly soften, add in the shrimps, fish and mushrooms and give everything a quick stir before pouring in the prepared sauce. Give everything a good toss to ensure the sauce is well mixed in before allowing the ingredients to cook until the fish and shrimps are done. 

Then, plate it and serve with your choice of starchy carbs. I chose steamed sweet potatoes! But frankly speaking I think this will taste better with rice. HEH!

Till then,

Mia Foo