Cascadia Recipe Card - BC Shellfish Festival Media

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.
BC SEAFOOD CEVICHE BY NATHAN FONG
• 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
Makes approx. 6 cups
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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
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.
FRESH SHUCKED OYSTER WITH SWEET CHILI
CUCUMBERS & BASIL BY QUANG DANG
Serves 4
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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
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1 bunch basil, chopped fine
1 tbsp sesame oil
2 tbsp sugar
2 tsp sea salt
2 pcs limes, juiced
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.
GEODUCK AND SEAFOOD SALAD BY HIDEKAZU TOJO
• 3 tbsp (45ml) rice vinegar
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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
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Serves 8
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
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.
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.
BC OYSTER AND SALMON STEW WITH LEMONGRASS BY NATHAN FONG
Serves 4
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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
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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
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.
SQUID INK BATTERED OYSTERS WITH PEANUT SAUCE & HERB SALAD
BY QUANG DANG
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8 pcs small BC oysters, shucked
4 tbsp Nextjen Gluten-Free tempura flour
3 tbsp water
1 tbsp squid ink
8 cups vegetable oil
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3 tbsp smooth peanut butter
2 tbsp hoisin sauce
2 tbsp water
1 pc lime juice
1 tsp chili paste
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.