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Seafood stir-fry

Wholegrain rice and lettuce salad


Total: 40 min


20 min


20 min


1 serving
  • 30 g Mussels
  • 30 g Calamari
  • 30 g Shrimps
  • 70 g Lettuce
  • 30 g Wholegrain rice
  • 1 garlic clove
  • 1 Lemon
  • 2 curry leave
  • 1 teaspoon Ginger, fresh
  • 1 teaspoon Coriander leaves
  • 5 mL tamarind water
  • 1 pinch Turmeric
  • 1 pinch Chilli powder
  • 5 mL Lemon juice
  • 1 pinch Brown sugar
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and finely chop the garlic.
  • Peel and grate the ginger.
  • Rinse and chop the coriander.
  • Wash and dry the lettuce.
  • Put in a salad bowl and with 1 tablespoon of olive oil and a touch of lemon juice and mix. Add salt and pepper.
  • Cook the rice in a large volume of salted boiling water according to package instructions.
  • Drain and keep in a warm place.
  • In a salad bowl, mix the seafood with turmeric, chilli, salt, garlic and ginger.
  • Heat 1 tablespoon of olive oil in a frying pan and stir-fry the seafood.
  • Add 1 teaspoon of lemon juice, the curry leaves, sugar and tamarind.
  • Sprinkle with coriander.
  • Cut the lemon in quarters.
  • Serve the seafood stir-fry with lemon quarters along with wholegrain rice and lettuce salad.

Recipe tips

  • Vary your menus for food balance and different kinds of pleasure.