A duo of Canadian Geoduck and sea cucumber

Recipe created by Peng Jun
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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.

Main Ingredient

400g Geoduck from Canada, siphon meat

Secondary Ingredients

80g Dried baby sea cucumber

120g Asparagus


400g Soy Sauce

Preparation method:
Remove the shell of the geoduck. Blanch the geoduck siphon for 30 second, 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.

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