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AWARD WINNING RECIPES

Canadian Seafood Cooking Competition in China

A Canadian Seafood Cooking Competition was hosted in five major Chinese cities (Beijing, Shanghai, Guangzhou, Chongqing and Hong Kong) in 2007 by the Canadian Embassy and Consulates, with major sponsors such as Agriculture and Agri-food Canada, and the Underwater Harvesters Association.

Leading chefs from each region were invited to participate and create dishes featuring one of following premium Canadian seafood products: geoduck, Atlantic lobster, snow crab, sablefish and scallops. Special events were hosted in each of the five cities where the participating chefs presented their dishes and the distinguished guests including media and food experts casted their votes for the best dishes. The winning recipes and chefs were featured in a special recipe booklet.

The Government of Canada is pleased to share the award winning recipes created with Geoduck from Canada.

CHEF PENG JUN

CHEF PENG JUN
Shanghai, China

 

A Duo of Canadian Geoduck
and Sea Cucumber

A Duo of Canadian Geoduck
and Sea Cucumber

MAIN INGREDIENT

400 g Geoduck from Canada, siphon meat

SECONDARY INGREDIENTS

80 g dried baby sea cucumber
120 g asparagus

SEASONING

400 g soy sauce

Remove the shell of the geoduck. Remove the skin and wash thoroughly. Slice geoduck into thin slices.

Prepare sea cucumber by soaking in cold water until tender then blanching briefly in boiling water. Slice thinly.

Blanch asparagus briefly in boiling salted water. Transfer to a large bowl of ice water, chill thoroughly. Cut into 5 cm/2 inches lengths then thinly slice lengthwise. Arrange attractively onto the rim of a serving platter.

Arrange geoduck slices onto middle of platter and top with sea cucumber.

Sprinkle with soy sauce and some hot oil and serve.

Chef’s Notes:

A colourful presentation that preserves the special qualities of the ingredients.

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