Flooded with five-star ratings, this tasty stir-fry is a terrific recipe to have up your sleeve. Using a marina mix takes all the hassle out of prepping seafood, and the silky sauce delivers flavour in spades!
How to make a garlic seafood marinara stir-fry: key tips
Stir-frying the garlic in oil at the beginning of the cooking process changes its flavour profile, allowing it to mellow out a bit and become less pungent. When you add the marinara mix, only cook it until the seafood changes colour and is firmer to the touch – you don’t want to overcook any of the pieces as they’ll become tougher and lose their juiciness. Remove the mix from the pan and set it aside while you cook the vegies.
Again, you don’t want to overcook the vegies, but keep them with a bit of crunch. Make sure that your pan is turned up high so that liquid doesn’t collect in the pan and your vegies start to stew.
When returning the seafood to the pan and adding the sauce, only stir the mixture over the heat for a minute or so until everything is just warmed through. Then serve it immediately over some rice.
Key ingredients in this garlic seafood marinara stir-fry recipe
A marinara mix can be easily picked up at the supermarket or your local seafood store. It often consists of prawns, mussels, fish, squid and some flavourings such as parsley and lemon, garlic and onion.
The vegies in this stir-fry bring flavour, colour and crunch! Carrot, celery, broccoli and green shallots are ideal stir-fry veg, but you could also add a small brown onion cut into thin wedges, if desired.
This dish is served over rice, but can just as easily be served with pasta noodles.
Love this garlicky marinara? Our fettuccine seafood marinara is also an excellent choice, and this seafood tagine is a great entertainer.
This recipe was originally submitted by Success, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 600g seafood marinara mix
- 1 knob ginger peeled cut into matchsticks
- 4 garlic cloves crushed
- 1 carrot large peeled cut into matchsticks
- 1 broccoli broken into florets
- 1 celery stalk thinly sliced
- 3 spring onions cut lengthways
- 3 tbs peanut oil
Sauce
- 1/2 cup chicken stock (liquid)
- 1/2 cup water
- 2 tbs oyster sauce
- 1 tsp sugar
- 1 tbs soy sauce
- 1 tbs cornflour
Method
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Step 1Mix sauce ingredients together and set aside.
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Step 2Heat wok, then add oil and heat until oil is shimmering.
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Step 3Add 1 clove crushed garlic to the oil and stir-fry for 30 seconds.
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Step 4Add seafood marinara mix to the hot oil and stir-fry for 2-3 minutes until the seafood is almost cooked. Remove from wok.
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Step 5Add a dash more oil if required to the wok and return to heat.
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Step 6Add remaining garlic and ginger to wok and stir-fry for ½ to 1 minute.
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Step 7Add all vegetables, except spring onions, to the wok and stir-fry for approximately 2 minutes until slightly softened.
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Step 8Add seafood marinara back to wok together with spring onions.
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Step 9Stir sauce ingredients to redistribute cornflour and add to wok.
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Step 10Stir-fry briefly to thicken sauce and cook seafood through.
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Step 11Serve with steamed rice.
Equipment
- 1 wok
Recipe Notes
How do I peel ginger?
A great trick I was taught years ago and never fails, is to use a spoon as the peeler. Hold it like you would a paring knife and simply scrape the skin from the ginger. It works beautifully getting in between all those tricky nodes and buds.
Can I use frozen marinara mix for this stir-fry?
Yes, you can. Thaw it, then tip out any extra liquid and give the seafood a pat with some paper towel. This will prevent your sauce from becoming watery.
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