Maine Lobster with Whole Wheat Pasta and X.O. sauce Ingredients 200g Harbor Maine Cooked Lobster Meat 396g spaghetti 1 U.S. organic lemon ½ U.S. organic yellow onion (finely minced) 4 clove garlic (minced) 400g U.S. organic diced tomato 1 tsp. red pepper flakes 1 tsp. Spiced organic rosemary whole 1 tsp. Spiced organic thyme 1 tbsp. Tabasco green pepper sauce…
Thai style U.S. Yellow Conch Lime Salad Ingredients: 3 pieces frozen U.S. yellow conch meat ½ Shredded cucumber 2 tomatoes 2 shallots Sauce ingredients: 2 stalks lemongrass ½ diced chili pepper 2 Kaffir lime leaves 2 diced shallots 3-4 kaffir lime juice 2 tsp. fish sauce 1 tbsp. coconut sugar 20g minced coriander Directions: Defrost the yellow conch meat. Rinse…
Alaska King Crab – Tempura Mixed With Vegetables Presented by Ingredients: Alaska King Crab legs x2 Medium Gluten Flour 50g Tempura Batter 100g Apricot mushroom 10g Yellow Pepper 20g Salad Oil 500g Salt and Pepper Directions: 1. Remove the shells from the crab legs, leaving the shells on the tips, coat the surface with a layer of flour, then wrap…
Alaska Sea Cucumber – Japanese-style Sea Cucumber Presented by Ingredients: Alaska Sea Cucumber 50 g konbu (kelp) 30 g squid flower 30 g chicken stock seaweed shallots Directions: 1. Simmer konbu and squid flower in chicken stock 2. Add sea cucumber and simmer for 45 minutes. 3. Lastly, remove sea cucmber from pot. Garnish with seaweed and shallots as desired.…
Alaska Herring Roe – Alaska Herring Taco Presented by Ingredients: Alaska herring roe 200g mango 10 g avocado 6 g red onions 100 g scallions 10 g parsley 10 g sour cream 200 g red chilis 10 g 4 tortillas Directions: 1. Chop mango, avocado and onion into small pieces. 2. Combine mango, avocado and onion pieces into bowl. 3.…
Alaska Pollock Roe – With Shredded Noodle Presented by Ingredients: Unsalted Cream 20g Cherry Tomato x2 Olive Oil 1tsp Pepper and Salt Directions: 1. Cook the white wine vinegar and red onion until evaporated, add the fish broth and cook until 1/3 is left, add the unsalted butter 2. Preheat the oven to 180°C and roast the cherry tomatoes for…
Alaska Rockfish – Grilled with Salt Presented by Ingredients: Alaska Rockfish 200g Chopped Spicy Meat 30g Pickled Pepper 15g Chopped Shiitake Mushrooms 30g Egg White x2 Salt 500g Ginger and Garlic Directions: 1. Wash the Rock sole and remove the internal organs 2. Stir-fry diced spicy meat, pickled peppers and mushrooms to make a filling and put it in the…
Alaska Thornyhead Italian-style Pan Fried Thornyhead With Lime Presented by Ingredients: Alaska Rockfish (Thornyhead) 100g vanilla lemon/lime brandy red onion carrot celery asparagus Directions: 1. Rinse and drain thornyfish, divide into 100g servings 2. Marinate fish fillet in vanilla, lemon/lime juice, salt, pepper, red onion, carrot, and celery for at least 30 minutes 3. Prepare vinaigrette with balsamic vinegar, butter,…
Alaska Snow Crab – Singapore style Stir-Fry Presented by Ingredients: Alaska Snow Crab Leg 400g Chili Sauce 30g Tomato Pastry 15g Oil 30ml Flour 45g Minced Onion 40g Minced Ginger, Garlic, Cilantro, and White Sugar 5g each Dried Chili x2 Chicken Broth 250ml Directions: 1. Crack the snow crab legs, cut them into small pieces, stick them in a thin…
Alaska King Crab – With Nuts and Sweet Melon Presented by Ingredients: Alaska King Crab 200g Lemon 1/2 Shine Muscat Light Cream 1tsp Sweet Melon 200g Cashew nuts 30g Salt 1/2tsp White Pepper Powder Directions: 1. Remove the meat from the Alaskan king crab, squeeze the juice from the lemon and stir it into the crab meat with the salt,…
Alaska Yellowfin Sole – Steamed Asparagus Presented by Ingredients: Alaska Yellowfin Sole 150g Olive Oil 4tsp Unsalted Butter 20g Asparagus 50g Water 2tsp Seasoned Sauce 20g Salt and Pepper Directions: 1. Pour 50 ml of white wine and chopped red onion into a pan and cook until syrupy, add 100g of fish stock, then add 10g of basil and salt…
Alaska Sole Sichuan-style Fragrant and Spicy Sole Presented by Ingredients: Alaska sole 100g sake bread crumbs lemon cilantro egg flour onion Green onions Directions: 1. Wash fish and drain. Cut into 100g fillets for later use. 2. Marinate the fish pieces with salt, lemon juice, pepper, sake, and coat with flour, egg liquid, and bread crumbs. 3. Boil fish juice…