Prep time: 20 minutes

Prep notes: chopping takes up most of the time

Cooking time: 15 minutes

Yields: 2 servings

 

Ingredients: 

 

340g (3/4 lb) of frozen seafood medley (octopus, cuttlefish, squid, shrimp, clams, mussels)
1 tsp of fish sauce
2 tbsp of coconut aminos
1 stalk of celery - chopped
1/4 white sweet onion - diced
1/2 zucchini - sliced
2 or 3 white button or cremini mushrooms - sliced
1 med sized carrot - spiralized
a few snow pea pods - *omit for strictly AIP
1 or 2 cloves of garlic - diced
2 tsp fresh or frozen ginger - grated
1 tbsp coconut oil
sea salt

 

Directions: 

 

First defrost your fish in the refridgerator over night.  When you're ready to cook, chop all of your vegetables and spiralize your carrot. 

 

Melt 1 tbsp of coconut oil in a pan, toss in the veggies, and then grate the ginger with a spice grater.  Did you know that you can freeze whole ginger roots to keep them longer? This makes it easy to grate as well.  As you know, I just LOVE ginger, so I put in quite a lot!  

 

Omit the snow peas if you are strictly AIP (snow peas and other whole "pod" legumes like string beans are kind of yes/no for AIP, if you tolerate them, by all means eat them).

 

Stir this all up so that it is well mixed, and sautee for 2 or 3 minutes before adding the fish sauce and coconut aminos.

 

Stir it up some more to make sure the fish sauce and aminos are well mixed in, and simmer for about 5 minutes.

 

Next, add the fish.  I was the only one eating this so I only used half the package, if you have 2 people, use the whole package.  

 

Stir it up well again, to make sure the fish is getting the benefit of the aromatics and sauces.  Allow to simmer for another 5 minutes, then serve with a shake or two of sea salt.

 

Notes: 

 

I wasn't sure how this was going to turn out, as I had never used coconut aminos before.  I had seen it in a few recipes online as a soy sauce replacement, and I have to say, I much prefer coconut aminos!  And not just because I don't tolerate soy, but because the flavour is quite nice.  

If you use the right aromatics (onion, garlic, celery) you don't need a whole lot of spices to jazz up foods.  With the limited AIP range of spices you can use, aromatics come in handy in quite a lot of recipes!  You could use green onion in this recipe as well or instead of the white sweet onion.  Or even red onions, or whatever your favourite onion is!

 

The flavours in this stir fry range from sweet to tart, and it's different almost with every mouthfull.  That's one thing I have always enjoyed about stir fry!  Your tastebuds never get bored.