Marinating in tsuyu, fresh wasabi, and ginger further enhances the bold flavour of these succulent New Zealand green-lipped mussels. Add fresh herbs and sweet roasted peppers, and you will have a spectacular taste experience.
Recipes using any sort of fresh or salt water life including fish, shellfish, and seaweed.
The brightness of the pickled vegetables with the herbaceous shiso and gentle heat from the gochujang sauce combine with the silken charred tataki salmon belly to create quite an unusual taste and texture adventure. The sort of adventure that really compels you to go in for more.
Simply pan-fried, this orange roughy fish has a delectable sweetness enhanced further by the mustard and miso butter sauce.
These smoky tea and soy-marinated eggs bring to mind smoky campfires and South-East Asian spices. Add the spring flavours of asparagus and the velvety decadence of smoked salmon, and you have a three-piece that punches well above its weight.
A crisp layer of breadcrumbs encases delicate pieces of white fish in these Panko fish tacos. Layered underneath is a velvety avocado yoghurt sauce and, on top, a vibrant roasted red pepper salsa.
A rich and hearty soup, chowder comes in many variations. The magic of miso adds a layer of deliciousness to this clam chowder, making it quite distinctive. It has that hearty seaside character, but with an extra special something.
Unagi is braised freshwater eel, a fatty fish with a satisfyingly firm texture, making it a perfect filling for dumplings. A clear fish broth made from simmering salmon bones in ichiban dashi complements these tasty morsels.
Radiatori pasta, coated in a simple but elegant extra virgin olive oil-based sauce, is tossed together with flakes of succulent tequila glazed salmon.
This spicy kani salad recipe combines fresh julienned vegetables with crab sticks and the unique tobiko crunch experience. It is an easy and fast salad that is a meal in itself.
Canned seafood is considered a delicacy on the Iberian Peninsula. While the spicy roasted cauliflower visually dominates this dish, the canned mackerel in aioli adds great depth and balance.
A variation on oyakodon, this tanindon or donburi (rice bowl) recipe, tops the rice with salmon and green onion lightly poached in seasoned dashi stock. A raw egg yolk tops off the delectable combination.
The star of this dish is the cauliflower purée. While the teriyaki salmon and pickled vegetables are truly delicious in their own right, it is the cauliflower puree that harmonizes these diverse flavours into a dish worthy of a special occasion.