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    • Inspired by the flavors of Asia
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Seafood

Home » Recipes (by style) » Seafood » Page 2
paprika-salmon-spinach-hummus

Paprika crusted salmon on spinach hummus

Salmon’s versatility invites experimentation. This paprika, citrus, and honey crust complements the succulent and creamy baked salmon, resulting in a complex symphony of flavour and texture that sits well on the spinach hummus.  

Read morePaprika crusted salmon on spinach hummus
seafood-pie

Seafood pie

There is something both decadent and comforting about pie. Here, scallops, white fish, and hot smoked salmon are encased in crisp, flaky pastry and topped with fish roe—a deeply satisfying seafood pie experience.

Read moreSeafood pie

Fish and dill spring rolls

The first thing on the menu of a Highway 4 restaurant in Hanoi are the Fish Spring Rolls. So simple, yet so good. I haven’t tried to recreate that dish, but be inspired by it.

Read moreFish and dill spring rolls

Salmon confit with tomato consommé, zucchini, and charred asparagus

Melt-in-your-mouth salmon confit is topped with those explode-in-your-mouth salmon eggs. The clean tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.

Read moreSalmon confit with tomato consommé, zucchini, and charred asparagus
red miso soup

Sake steamed seafood in red miso soup

This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.

Read moreSake steamed seafood in red miso soup

Kimchi and scallop okonomiyaki

The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation.

Read moreKimchi and scallop okonomiyaki

Tribute to Bourdain – Portuguese Seafood Stew

In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.

Read moreTribute to Bourdain – Portuguese Seafood Stew
lasagna-noodle-with-scallop-pickled-seaweed-caviar-carrot-and-dashi-foam

Seafood lasagna with scallop, pickled seaweed, caviar, and dashi foam

Something of an ocean theme here. This mini seafood lasagna looked great, and tasted even better. And it did what an appetiser is supposed to do – excite the palate – and appetite – ready for the next course.

Read moreSeafood lasagna with scallop, pickled seaweed, caviar, and dashi foam

Herb crumbed fillet on grilled parmesan polenta. Strawberry relish.

There is a journey here, from the sweet and sour strawberry relish, to the umami packed herb crumbed fillet, and landing on the crispy yet creamy polenta base.

Read moreHerb crumbed fillet on grilled parmesan polenta. Strawberry relish.

Mussel fritters. Potato salad with broccolini and a ginger miso dressing.

Mussel fritters and potato salad are two quintessential dishes of New Zealand and Australia. This dish reimagines those classics in an Asian context.

Read moreMussel fritters. Potato salad with broccolini and a ginger miso dressing.

Leeks, baby carrots, and salmon poached in a shiitake miso dashi

Simple to prepare, yet tastes so incredibly good. The star is the shiitake miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by the shiitake mushrooms and miso.

Read moreLeeks, baby carrots, and salmon poached in a shiitake miso dashi

Scallops on a kimchi fritter with sesame mayo

Synchronicity. The three components of this dish, scallops, kimchi fritter, and sesame mayo, complemented each other so well. The combination was so delicious, my guests wanted seconds. I had to remind them it was just the appetizer.

Read moreScallops on a kimchi fritter with sesame mayo

Scallops poached in sauvignon blanc on udon noodles and a salmon head broth

Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provides a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.

Read moreScallops poached in sauvignon blanc on udon noodles and a salmon head broth

Beetroot cured salmon. Potato pancake. Cucumber fennel and gin sorbet.

With gradients of temperature, colour, and texture, eating this dish is truly a multi-sensory experience. The potato pancake provides a nice foundation to the richness of the beetroot cured salmon, and the brightness of the  sorbet.

Read moreBeetroot cured salmon. Potato pancake. Cucumber fennel and gin sorbet.
seared-scallops-on-mash-spiked-with-black-pudding-roast-garlic-sauce

Seared scallops with roasted garlic sauce on mash spiked with black pudding

An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish certainly had people hungry for more. Seared scallops are great any time any where. The black pudding spiked mash – delectable! And the roasted garlic sauce – more please!

Read moreSeared scallops with roasted garlic sauce on mash spiked with black pudding
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steve-paris

It’s all about the food.
But you can learn a little more about me here…

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”

— Wolfgang Puck

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