Vietnamese Style Stir Fried Seafood

Dive into Vietnamese flavours! Fresh squid, prawns & fish mingle with pineapple & veggies in this lightning-fast stir-fry. Forget the fork, grab a spoon! This Vietnamese seafood stir-fry is a whirlwind of fresh flavours & textures. Sweet, spicy, tangy, CRUNCHY – it’s got it all! #VietnameseFood #SeafoodLovers #EatTheRainbow

Hey, fellow seafood lovers! Today, we’re embarking on a culinary adventure straight to the bustling streets of Vietnam, where fresh flavours dance in a fiery stir-fry. No, I’m not talking about just any stir-fry – we’re delving into the vibrant world of Vietnamese Stir-Fried Seafood, a dish that explodes with the bounty of the sea and leaves your taste buds tingling with joy.

Forget your generic steamed fish or grilled squid. This dish is a vibrant fiesta of textures and tastes. Tender squid, succulent prawns, and flaky fish cubes mingle with the sweetness of pineapple and crunch of celery, all brought together by a symphony of bold Vietnamese flavours. Fish sauce adds a savory depth, chilies ignite your senses, and a touch of sugar rounds everything out into a sweet-and-tangy melody.

This recipe is all about celebrating freshness. Each ingredient shines, unmasked by heavy sauces or overcomplicated techniques. The key is quick stir-frying over high heat, locking in the natural juices and creating a symphony of textures – from the delicate springiness of the prawns to the satisfying chew of the squid.

And the beauty? It’s lightning-fast to prepare. With all your ingredients prepped and ready, the stir-fry itself is a whirlwind of a few minutes, leaving you with a culinary masterpiece before you can even hum the first verse of your favourite song.

But beyond the taste, there’s something special about this dish. It’s a testament to Vietnamese ingenuity. Here, humble ingredients – leftovers from a bountiful catch, perhaps – are transformed into a dish fit for royalty. It’s a celebration of resourcefulness, of making the most of what you have, and turning it into something extraordinary.

So, are you ready to dive into this vibrant ocean of flavours? Gather your crew of seafood-loving friends, gather your fresh ingredients, and let’s stir-fry our way to Vietnamese culinary bliss! Remember, the recipe is just a guide, a starting point for your own symphony of flavours. Be creative, add your favourite vegetables, and don’t be afraid to adjust the spices to your liking. This is your dish, your ode to the sea, your Vietnamese Stir-Fried Seafood masterpiece.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vietnamese Style Stir Fried Seafood

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Vietnamese


Dive into Vietnamese flavours! Fresh squid, prawns & fish mingle with pineapple & veggies in this lightning-fast stir-fry


Units Scale

Stir fry

  • 200 g squid, pineapple cut
  • 200 g prawns, shelled deveined
  • 200 g fish fillet, cut into cubes
  • 150 g fish tofu
  • 1 1/2 cups pineapple, cut into bite-sized pieces
  • 1 tomato, cut into wedges
  • 1 carrot, thinly sliced
  • 1/2 cup leaf celery, chopped into 2-inch-long pieces
  • 2 stalks spring onion, chopped into 2-inch-long pieces
  • 2 pcs long red chillies, sliced
  • 1/2 large red onion, thinly sliced
  • 4 cloves garlic
  • fish sauce, to taste
  • salt
  • freshly ground black pepper
  • oil

Fish Batter


  1. Combine all of the batter ingredients in a bowl and whisk until frothy. Toss the fish in the batter to coat and set aside.
  2. Heat a wok or large frying pan over high heat. Add enough oil for deep frying the fish.
  3. Add the fish and cook until golden brown and cooked through. Remove from the pan and set aside.
  4. Remove all but three tablespoons of oil from the wok, reserve the discarded oil for future use. Place wok back on stove top over high heat.
  5. Add the squid to the pan and cook, stirring constantly, for 1-2 minutes, or until just cooked through.  Remove from the pan and set aside.
  6. Add the prawns to the pan and cook, stirring constantly, for 1-2 minutes, or until just cooked through. Remove from the pan and set aside.
  7. Add the fish tofu to the pan and cook for 2-3 minutes, or until golden brown.
  8. Add the red onion and cook until softened, about 30 seconds.
  9. Add the garlic and cook until fragrant, about 15 seconds.
  10. Add the pineapple, carrots, and celery and cook for 1-2 minutes, or until softened.
  11. Add the tomato and cook for 1 minute.
  12. Add the cooked squid, fish, and prawns back to the pan.
  13. Add the fish sauce, salt, and pepper to taste.
  14. Stir-fry for 1-2 minutes, or until heated through.
  15. Serve immediately over rice, garnished with chopped spring onions.


5 Responses

  1. So fresh, light yet packed with flavours!

  2. Chef Mimi says:

    Delicious! I just learned about fish tofu!

  3. I never heard of fish tofu — I always learn new things from you! This sounds fabulous!

  4. Claire says:

    what is fish tofu and where do you get it? Why is it called fish tofu? Dish sounds delish and I want to make it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.