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Aug 1, 2010
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Teppanyaki Seafood

By: Kimito Katagiri


Teppanyaki Seafood

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.

Serves
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.

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.

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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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