Smoky Seafood Stir-fry

Smoky seafood stirfry

Smoky seafood stirfry

This was yet another one of those ad hoc culinary experiments.  This one came about because both Mrs. Paleovirtus and I had a sudden, irrational, craving for seafood.

We also wanted something quick. That seemed to suggest doing something with pre-cooked fish. No problem there, mon ami – our local food emporium has a series of very large refrigerated cabinets dedicated to precisely that kind of thing.

Once I’d had a saunter down the road and round the corner to said outlet, and begun to rifle through their stocks, a plan quickly formed. A nice bit of smoked mackerel, an equally delicious looking lump of smoked salmon, and a few cooked prawns should make for a tasty combination, and no mistake, guv’nor.

I then suddenly realised that I had all the necessary vegetables and spices in to make a thoroughly wonderful stirfry to act as a carrier for all this fantastic fish. Why, hadn’t I just that very afternoon purchased a new bottle of fish sauce?

Quickly! To the Bat-Kitchen! There’s no time to lose!

Once at home, the skin from the mackerel and the salmon made a small, brown Burmese cat of my acquaintance deliriously happy, and after a bit of snapping, chopping, streaming, and frying, the finished dish made Mrs. Paleovirtus and I deliriously happy, too!

Smoky Seafood Stir-fry


  • 200g smoked mackerel
  • 200g warm smoked salmon
  • 170g cooked prawns
  • 1 onion, medium chop
  • 1 stick celery, thinly sliced on the diagonal
  • 1 medium carrot, peeled and thinly sliced on the diagonal
  • 1 Jalapeno chilli, finely chopped
  • 4 cloves of garlic, thinly sliced
  • 1 inch piece of ginger, peeled and thinly sliced
  • 1 bunch asparagus, trimmed via the “snap” method
  • 1 medium green pepper, de-seeded and thinly sliced
  • 2 tbs Sechuan peppercorns
  • 1 tsp 5 spice powder
  • 1 tbsp Sake – see Notes
  • 1 tbsp fish sauce – see Notes
  • fresh chives, finely chopped
  • coconut oil
  • lemon juice


  • Steam the asparagus until just tender, about 5 minutes or so. Refresh under cold running water, then set aside to drain. When cool enough to handle, cut each spear into thirds. Set aside.
  • Remove the skin from the salmon and the mackerel. Roughly chop the fish, then set aside.
  • Wash and drain the prawns. Set aside.
  • Heat about 4 tbsp of coconut oil in a non-stick wok over medium high heat. Add the Sechuan peppercorns, and stir fry for a few seconds.
  • Add the ginger and chilli, and stir fry for 1 minute.
  • Add the green pepper, onion, carrot, and celery. Stir fry for 2 minutes.
  • Add the garlic and 5 spice powder. Continue to stir fry for 1 minute.
  • Add the asparagus, fish and prawns to the wok. Stir fry for 1 minute. Add the Sake and fish sauce, and stir fry for a few seconds.
  • Remove the wok from the heat. Serve, garnished with a few finely chopped chives and a splash of lemon juice.


Depending on your own personal Paleo preferences, you may not want to use the Sake. If you don’t, simply substitute water for it.

To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.

This would go terrifically well together with a side of egg fried cauliflower rice, not forgetting a nice pot of Oolong tea.


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