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 2  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 wakame (2 to 3 grams)

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.

Photography by David Hanson │ Food Preparation by Chef Kimito Katagiri of Inagiku │ Styling by Paulynn Chang Afable │ Art Direction by Jonatha