Mixed Seafood in Ginger Stock Recipe

Cook time is 25 minutes (serves 3)

Ingredients for the recipe

6 tablespoon fish sauce

2 large knobs of ginger

1 bunch coriander

1 courgette

1 large leek

1 carrot

1 kaffir lime

100g shiitake mushrooms

200g shrimps

12 prawns

4 crabs

400g white fish in chunks

Some chilli oil

Procedure for the recipe

• Simmer 3 1/3 quarts water with the fish sauce and the sliced but not peeled ginger for 10 mins, then pour through a sieve. Rinse and shake dry the coriander and pluck off the leaves.

• Rinse the courgette, leek and carrot, dry trim and slice them. Halve the kaffir lime. Trim the shiitake mushrooms and finely slice. Wash and thoroughly pat dry the shrimps, prawns, crabs and fish chunks.

• Put the sea food and vegetables in the cooking pan and pour the ginger stock over them, bring to the boil and leave to simmer gently for 5mins. Sprinkle with coriander leaves and chilli oil. Serve.