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.
1 Geoduck from Canada siphon
Assorted coloured sweet peppers
Fresh sansho peppers
Remove the shell of the geoduck. Remove the skin and wash thoroughly. Slice geoduck into very thin slices.
In a wok or large saucepan, heat water to 65°C /150°F. Add geoduck slices and blanch briefly. Transfer with slotted spoon to a large bowl of ice water, chill thoroughly and set aside until ready to use.
Infuse olive oil with fresh sansho peppers to make sansho pepper oil.
Cut coloured peppers into thin strips and season with salt. Add sansho pepper oil and toss to mix. Transfer to serving platter.
Remove geoduck from ice water and drain well. Add a dash of Japanese soy sauce and heated sansho pepper oil and toss to mix. Transfer to serving platter. Garnish with sansho pepper and serve.