Toss fish, shrimp, and scallops in a pan, add a simple sauce, and voilà! An easy, authentic Japanese dish in no time. Wakame, a dried seaweed prized for its flavor, infuses the dish with an exotic tang.
Prep Time 20 minutes
Cooking Time 10 minutes
1 piece king prawn, cleaned
1 gindara fillet (about 40 grams)
1 salmon fillet (about 40 grams)
1 sea bass fillet (about 40 grams)
5 pieces scallops
1 tablespoon corn oil
2 teaspoons finely chopped garlic
2 tablespoons finely chopped onion
pinch of salt and pepper
4 tablespoons unsalted butter
2 teaspoons soy sauce
1 cup (2 to 3 grams) wakame
1 Sauté all seafood in a pan with garlic and onion, then add salt and pepper.
2 In a separate bowl, mix together butter and soy sauce.
3 Fry seaweed in butter-soy sauce until it softens then arrange on plate to serve as a bedding to the seafood.
4 Dip seafood in the remaining butter-soy sauce then arrange on top of the seaweed on the plate.
Shopping tip: Find wakame and other Japanese ingredients at Konbini Store, located at Connecticut St., Greenhills, San Juan.
Photography by David Hanson │ Food Preparation by Chef Kimito Katagiri of Inagiku │ Styling by Paulynn Chang Afable │ Art Direction by Jonathan Roxas
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