Seafood Lap Siew Stir-Fry
Craving big savory flavors but too tired to cook? This one-pan seafood feast hits all the spots.
If you are staring at the fridge and feeling completely drained, this recipe is your shortcut to a deeply satisfying dinner. We've swapped the traditional preserved meats for fresh seafood while keeping that iconic, savory profile that makes Lap Siew so craveable. It’s an incredibly low-effort way to get high-impact flavors on the table in under 30 minutes. You don't need to master complex techniques or spend hours hovering over a hot stove; just toss everything into a pan and let the aromatics do the heavy lifting for you. It’s comforting, filling, and honestly feels like a warm hug after a long day of making decisions.
Ingredients
- 1 lb shrimp — peeled and deveined
- 0.5 lb firm white fish fillets — cubed into bite-sized pieces
- 4 unit garlic cloves — minced
- 1 tbsp fresh ginger — grated or finely minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 pinch red pepper flakes — optional for a tiny kick
- 2 unit green onions — sliced
Method
- 1 Heat a large skillet or wok over medium-high heat and add a splash of oil.
- 2 Add the shrimp and fish cubes to the pan. Sear for 3-4 minutes until the exterior is opaque.
- 3 Toss in the garlic, ginger, and red pepper flakes. Sauté for 1 minute until fragrant.
- 4 Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to coat all pieces of seafood evenly.
- 5 Cook for another 3 minutes, then fold in the green onions before removing from heat.
- 6 Serve immediately over rice or noodles.
Variations
- Vegetarian Swap — Replace the shrimp and fish with extra-firm tofu cubes or a handful of shelled edamame.
- Extra Quick — Use pre-minced garlic and ginger from a jar to cut prep time by another 5 minutes.
Notes
For a deeper savory note similar to traditional Lap Siew, you can add a teaspoon of hoisin sauce if you have it on hand.
Equipment that helps
- Large Skillet — Ensures even searing of the seafood for maximum flavor.
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