Seafood gets spicy: Try these three Asian-influenced dishes
A fresh burst of cilantro amps up the flavour of this Curried Shrimp dish.
Miles of shoreline and easy access to the ocean mean that many Asian cuisines abound with amazing seafood dishes, with a boost of divine local spices and flavourful ingredients.
Here we have three Asian-influenced ways of serving seafood. Our Curried Shrimp has a southeast Asian-inspired coconut-milk base and a combination of spices, ginger and a fresh burst of cilantro. Serve with jasmine rice to soak up the sauce.
Teriyaki is a Japanese marinade that suits nearly any protein that it touches. Here we season some tuna steaks with a slightly spicier version than the traditional, with the addition of Worcestershire and ginger. Cook short-grain rice as a side. Overcooking is seafood’s worst enemy, so it makes sense to stir-fry it with some fresh veggies. Lobster and asparagus are bound together with a simple Cantonese sauce, letting the natural flavour of the ingredients speak for themselves. Long-grain rice is best with stir-fries.
1 pkg (340 g) frozen raw shrimp, thawed
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) finely chopped onion
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) curry powder
1 can (14 oz/398 mL) coconut milk
2 tbsp (30 mL) chopped fresh cilantro
1/4 tsp (1 mL) salt
1. Peel and devein shrimp, leaving tails intact. Pat dry with paper towels; set aside.
2. Heat oil in a frying pan over medium heat. Add onion and sauté for 3 to 4 minutes. Stir in ginger and curry powder; sauté for 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and simmer for 5 minutes. Add shrimp and cook until shrimp are pink, about 3 to 4 minutes. Do not overcook. Stir in cilantro and salt. Serve immediately.
Makes: 3 or 4 servings
TERIYAKI TUNA STEAKS
1/2 cup (125 mL) soy sauce
2 tbsp (30 mL) dry sherry
2 tbsp (30 mL) chopped green onion
2 tsp (10 mL) grated fresh ginger
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Worcestershire sauce
2 cloves garlic, finely chopped
2 lb (907 g) tuna steaks, 1 inch (2.5 cm) thick
1. To prepare marinade, combine all ingredients except tuna in a heavy zip-lock plastic bag. Add tuna and squeeze bag to coat tuna with marinade; seal bag and place on a plate.
2. Refrigerate, turning bag occasionally, for at least 1 hour or up to 2 hours. Remove tuna from marinade; discard marinade.
3. Grill tuna on an oiled grid over medium heat on natural gas barbecue for 4 to 5 minutes per side. Tuna will be medium-rare.
Makes: 6 servings
4 frozen lobster tails, thawed (8 oz/226 g each)
1/3 cup (80 mL) peanut oil
1 tbsp (15 mL) julienned peeled fresh ginger
1 clove garlic, finely chopped
1 tsp (5 mL) freshly ground pepper
1/2 tsp (2.5 mL) salt
2 cups (500 mL) sliced asparagus (1 inch/2.5 cm)
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) chicken broth
2 cups (500 mL) thinly sliced romaine lettuce
1/4 cup (60 mL) diagonally sliced green onion
Hot cooked rice
1. Using kitchen shears, remove lobster meat from shells; discard shells. Cut lobster meat into 1-inch (2.5-cm) chunks.
2. Heat oil in a large non-stick frying pan over high heat. Add lobster and cook, stirring frequently, for 2 minutes.
3. Add ginger, garlic, pepper and salt, stirring to combine. Stir in asparagus, diced onion and broth; cook, covered, for 2 minutes. Add lettuce and sliced green onion; cook, uncovered, stirring until lettuce begins to wilt. Serve immediately over cooked rice.
Makes: 4 to 6 servings