FRESH SHUCKED OYSTER WITH SWEET CHILI CUCUMBERS & … · 1/4 cup grapeseed oil 1 fuji apple,...
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BC SEAFOOD CEVICHE BY NATHAN FONG Makes approx. 6 cups Mix all together except for avocado and cilantro. Let marinate refrigerated ½ hour to 1 hour. Gently mix in avocado and cilantro. Serve with tortilla chips. • 1 cup (250 ml) blanched spot prawns, peeled, shelled and cut into ½-inch pieces • 1 cup (250 ml) boneless salmon filet, cut into ½-inch pieces • ½ cup (125 ml) geoduck • ½ cup (125 ml) chopped scallop • ½ cup (125 ml) blanched and shelled clam meat • 1 small red or white onion, finely chopped, about 1 cup • 1 cup (250 ml) finely diced English cucumber • 1 jalapeno chili, seeded and finely chopped • 1 small red pepper, finely chopped • 2 tomatoes, seeded, finely chopped • 2 green onions, finely chopped • juice of 2 limes • 1 tbsp (15 ml) olive oil • ½ tsp (2 ml) ground cumin • salt and freshly ground pepper • 1 avocado, cut into ½-inch dice • handful cilantro, finely chopped • tortilla chips GEODUCK AND SEAFOOD SALAD BY HIDEKAZU TOJO Serves 8 Mix together 3 tbsp rice vinegar, 1½ tsp sugar and salt until well dissolved. Add seafood, onion, and cucumber. Let marinate 15 to 20 minutes. To make miso mustard dressing, mix together pinch of salt, sake, sugar, miso, mustard, rice vinegar and grapeseed oil and blend until smooth. Set aside. To serve, toss apple in with the seafood mixture. Divide and serve on chilled plates and drizzle with miso mustard dressing. • 3 tbsp (45ml) rice vinegar • 1 ½ tsp (5ml) sugar • 1 tsp (5ml) salt • 24 spot prawns, cooked, peeled & deveined • 16 slices smoked salmon • 16 to 24 slices fresh octopus, cooked & thinly sliced • 1 small geoduck, blanched, skinned & thinly sliced • 1 small white onion, thinly julienned • 1 English cucumber, peeled, seeded & thinly julienned • 1 pinch salt • 1 tbsp sake • 2 tbsp sugar • 3 tbsp extra virgin olive oil • 1/4 cup white Saikyu or shiro miso • 2 Tbsp prepared Japanese dry mustard • 2 Tbsp rice vinegar • 1/4 cup grapeseed oil • 1 fuji apple, peeled, cored & thinly julienned or substitute 1 mango Funding support provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. FRESH SHUCKED OYSTER WITH SWEET CHILI CUCUMBERS & BASIL BY QUANG DANG Serves 4 In a bowl, combine all ingredients except the oysters. Let ingredients marinate for 30 minutes. Once everything is mixed together top your freshly shucked oysters with a teaspoon of the cucumber mix. • 8 pcs small BC oysters, shucked but keep the bottom shells • 1 pc cucumber, small dice no seeds skin ok • 2 pcs shallots, minced • 2 tbsp sambal olek • 2 pcs green onions, minced • 1 bunch basil, chopped fine • 1 tbsp sesame oil • 2 tbsp sugar • 2 tsp sea salt • 2 pcs limes, juiced
Transcript of FRESH SHUCKED OYSTER WITH SWEET CHILI CUCUMBERS & … · 1/4 cup grapeseed oil 1 fuji apple,...
BC SEAFOOD CEVICHE BY NATHAN FONG Makes approx. 6 cups
Mix all together except for avocado and cilantro. Let marinate refrigerated ½ hour to 1 hour. Gently mix in avocado and cilantro. Serve with tortilla chips.
• 1 cup (250 ml) blanched spot prawns, peeled, shelled and cut into ½-inch pieces
• 1 cup (250 ml) boneless salmon filet, cut into ½-inch pieces• ½ cup (125 ml) geoduck• ½ cup (125 ml) chopped scallop• ½ cup (125 ml) blanched and shelled clam meat• 1 small red or white onion, finely chopped, about 1 cup• 1 cup (250 ml) finely diced English cucumber• 1 jalapeno chili, seeded and finely chopped• 1 small red pepper, finely chopped
• 2 tomatoes, seeded, finely chopped• 2 green onions, finely chopped• juice of 2 limes• 1 tbsp (15 ml) olive oil• ½ tsp (2 ml) ground cumin• salt and freshly ground pepper• 1 avocado, cut into ½-inch dice• handful cilantro, finely chopped• tortilla chips
GEODUCK AND SEAFOOD SALAD BY HIDEKAZU TOJO Serves 8
Mix together 3 tbsp rice vinegar, 1½ tsp sugar and salt until well dissolved. Add seafood, onion, and cucumber. Let marinate 15 to 20 minutes. To make miso mustard dressing, mix together pinch of salt, sake, sugar, miso, mustard, rice vinegar and grapeseed oil and blend until smooth. Set aside. To serve, toss apple in with the seafood mixture. Divide and serve on chilled plates and drizzle with miso mustard dressing.
• 3 tbsp (45ml) rice vinegar• 1 ½ tsp (5ml) sugar• 1 tsp (5ml) salt• 24 spot prawns, cooked, peeled & deveined• 16 slices smoked salmon• 16 to 24 slices fresh octopus, cooked & thinly sliced• 1 small geoduck, blanched, skinned & thinly sliced• 1 small white onion, thinly julienned• 1 English cucumber, peeled, seeded & thinly julienned• 1 pinch salt
• 1 tbsp sake• 2 tbsp sugar• 3 tbsp extra virgin olive oil• 1/4 cup white Saikyu or shiro miso• 2 Tbsp prepared Japanese dry mustard• 2 Tbsp rice vinegar• 1/4 cup grapeseed oil• 1 fuji apple, peeled, cored & thinly
julienned or substitute 1 mango
Funding support provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture.
FRESH SHUCKED OYSTER WITH SWEET CHILI CUCUMBERS & BASIL BY QUANG DANG Serves 4
In a bowl, combine all ingredients except the oysters. Let ingredients marinate for 30 minutes. Once everything is mixed together top your freshly shucked oysters with a teaspoon of the cucumber mix.
• 8 pcs small BC oysters, shucked but keep the bottom shells• 1 pc cucumber, small dice no seeds skin ok• 2 pcs shallots, minced• 2 tbsp sambal olek• 2 pcs green onions, minced
• 1 bunch basil, chopped fine• 1 tbsp sesame oil• 2 tbsp sugar• 2 tsp sea salt• 2 pcs limes, juiced
BC OYSTER AND SALMON STEW WITH LEMONGRASS BY NATHAN FONG Serves 4
In a large saucepan, melt the 4 tbsp (120 ml) butter over medium heat. Add the ginger, garlic, lemongrass, leeks and onions. Cook until onions and leeks have softened and are translucent. Stir in flour and cook for a couple minutes. Stir in cream and season with salt and pepper. Simmer 3 to 4 minutes. Add the oysters and salmon and bring liquid up to a simmer, 3 to 4 minutes or until salmon and oysters are cooked. Stir in remaining butter and remove from heat. Season with cayenne and garnish with chives.
• 4 tbsp (120 ml) + 2 tbsp (30 ml) butter• 2 tbsp (30 ml) minced ginger• 1 tbsp (15 ml) minced garlic• 1 stalk, finely minced lemongrass, white part only• ½ cup (125 ml) finely sliced leeks, white part only• ½ cup (125 ml) finely chopped onions• 2 tbsp (30 ml) flour
• 3 cups (500 ml) heavy cream• 2 dozen freshly shucked oysters, reserving liquid• ½ lb (250 g) salmon fillet, cut into 1-inch pieces• salt and freshly ground black pepper• cayenne• garnish, finely chopped chives
Funding support provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture.
SQUID INK BATTERED OYSTERS WITH PEANUT SAUCE & HERB SALAD BY QUANG DANG
For the batter: combine the flour, water and squid ink. Mix until smooth consistency. Keep really cold until you need to use it. For the sauce: combine peanut butter, hoisin, water, lime juice and chili paste and mix until smooth. To fry the oysters. Heat the oil to 350F. Dredge the oysters in the flour, the dip the oysters in the batter then dip the battered oysters into the fryer oil. Fry until crispy. Serve with the peanut dipping sauce.
• 8 pcs small BC oysters, shucked• 4 tbsp Nextjen Gluten-Free tempura flour• 3 tbsp water• 1 tbsp squid ink• 8 cups vegetable oil
• 3 tbsp smooth peanut butter• 2 tbsp hoisin sauce• 2 tbsp water• 1 pc lime juice• 1 tsp chili paste
