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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 ZHANG ZHAO HUI

CHEF ZHANG ZHI HUA
Macau, China

 

Blanched Canadian Geoduck in Szechuan-spiced Cilantro Dressing


Blanched Canadian Geoduck in Szechuan-spiced Cilantro Dressing

MAIN INGREDIENT

1 small Geoduck from Canada

SECONDARY INGREDIENTS

25 g cilantro
60 g green onions, sliced
1 slice fresh ginger root
1 sprig fresh dill
5 g Japanese crab roe or tobiko
1 large tomato, thinly sliced

SEASONING

2 g chicken stock powder
100 mL superior chicken stock
25 mL white vinegar
0.2 g ground Szechuan peppercorn
7.5 mL grapeseed oil
2.5 mL Szechuan pepper oil
1 g salt

Remove the shell and digestive sac of the geoduck. Remove the skin and wash thoroughly. Soak geoduck in cold water for about 15 minutes. Cut geoduck into very thin slices.

Add 2g chicken stock powder to about 1 cup of boiling water. Blanch 50g of green onions and cilantro in this liquid for 10 seconds. Transfer to ice water bath and chill thoroughly. Drain well and set aside.

In a blender, combine superior chicken stock and blanched green onions and cilantro. Blend until smooth. Add white vinegar, ground Szechuan peppercorn, grapeseed oil and Szechuan pepper oil and blend to liquefy. Refrigerate this sauce till well chilled [20°C - 50°C / 68°F – 122°F].

To a wok of boiling water, add 10g green onions, salt and sliced ginger and bring to boil. Turn off heat. Let water cool to 75°C / 167°F. Add geoduck and steep for 10 seconds to warm through. Transfer to ice water bath and cool thoroughly. Drain well and refrigerate until ready to use.

To plate, arrange tomato slices attractively on a plate, top with geoduck slices, drizzle with sauce and garnish with fresh dill and crab roe or tobiko and serve.

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