Seafood toban yaki with bok choy and ginger

Nic Watt cooks prawns, queen scallops and red mullet on a hot ceramic skillet to create a succulent seafood dish
By Nic Watt
Seafood toban yaki with bok choy and ginger
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp grapeseed oil
  • 3 prawns
  • 3 clams
  • 3 mussels, cleaned
  • 1 mackerel fillet, tail piece only
  • 1 gurnard fillet, cut into boneless sections
  • 1 scallops, sliced in half to make two thin rounds
  • 1 bok choy, leaves separated
  • 120 ml dashi, (Japanese stock)
  • splashes soy sauce
  • ½ red chillies, deseeded and sliced
  • 1 small handful coriander leaves
  • ½ lemons, juice only
  • sesame oil, for drizzling
  • 3 cm piece fresh ginger, grated


1. Heat a ceramic skillet or heavy based metal pan, until very hot. Add the grapeseed oil to the pan, then fry the prawns, clams, mussels, mackerel, gurnard and scallop for 1 minute, turning and moving them around the pan frequently.

2. Add the bok choy, dashi and soy sauce. Cover the pan and let the contents steam over a medium heat for a further 3-4 minutes.

3. Stir in the chilli, coriander, lemon juice and a drizzle of sesame oil. Squeeze the grated ginger to extract the juice, then add the liquid to the pan, discarding the fibrous remains. Transfer the stir-fry to a dish and serve immediately.

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