Instructions: Cook rice in boiling salted water until tender.

Dice fish and seafood. Slice spring onions.

Dissolve cornfour in cold chicken stock.

Bring stock to the boil in large pan.

Add spring onions, garlic, ginger, chilli, soy, fish sauce and lemon juice. Simmer for 2 minutes.

Add the fish and mixed seafood, simmer for 5 minutes.

Add chopped coriander. Season well.

Divide hot rice between serving bowls. Ladle seafood over and serve

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