Vancouver Fried Rice
Flavorful fried rice with crab, scallops, large prawns and cod. Serves 6.

Ingredients:

4 Tbsp. vegetable oil
4 oz. Dungeness crabmeat
4 oz. scallops, finely diced
4 oz. large prawns, peeled and deveined, finely diced
4 oz. rock cod fillet, finely diced
1/3 cup finely diced carrots
1 small onion, finely diced
1/3 cup finely diced Chinese broccoli stem
2 eggs, beaten
3 1/2 cups cooked long-grain white rice (1 cup or 5 oz. uncooked)
1 tsp. soy sauce
Salt and freshly ground pepper to taste

Place a wok or heavy skillet over high heat for 30 second. Add 2 tablespoons of the oil and heat for 30 seconds. Add the crabmeat, scallops, prawns, cod, carrots, onion and broccoli, and stir-fry for 2 minutes. Remove the seafood and vegetables from the wok with a slotted spoon and pour out the oil.

Add the remaining 2 tablespoons of oil to the pan, heat 30 seconds, and pour in the eggs.

Reduce the heat to medium-high and add the rice. Using a spoon, toss the rice to keep it loose and free of lumps. Add the seafood, vegetables and soy sauce, and stir-fry until heated through. Season to taste with salt and pepper. Serve hot.

Broiled Miso-Marinated Halibut
Serves four.

Ingredients:

1/4 cup white miso paste
1/4 cup sake or dry white wine
1/4 cup mirin
2 tsp. soy sauce
1/4 tsp. Asian sesame oil
Four 6-oz skinless halibut fillets

In a large bowl, whisk the miso, sake, mirin, soy sauce, and sesame oil until combined. Add the halibut, turn to coat with the marinade, cover, and refrigerate for 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a heavy-duty rimmed baking sheet with foil and set a flat metal rack in (or over) the pan. Remove the fish from the marinade and arrange it on the rack, skinned side up. With a brush, generously dab and drizzle some of the marinade over the fish. Broil the fish until it's brown in spots, 3 to 4 minutes. Gently flip it with a spatula and dab most or all of the remaining marinade on the second side. Broil until the fish is browned in spots, flaky, moist, and just cooked through, 3 to 5 minutes more.

Great with a vegetable stir-fry.



Hong Kong Salmon Cakes with Baby Bok Choy
Serves 2-4

Ingredients:

Salmon Cakes:
• 1/4 cup peanut oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tablespoon grated fresh ginger
• 1 to 2 red or green chiles, minced
• 1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
• 1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons mayonnaise
• 1 lemon, juiced
• 1 large egg white
• Sea salt and freshly ground black pepper
• 2 tablespoons peanut oils
Bok Choy:
• 2 tablespoons peanut oil
• 2-inch piece fresh ginger
• 2 heads baby bok choy, halved lengthwise
• 1/4 cup water
• 3 tablespoons low-sodium soy sauce
• 1/4 cup oyster sauce
• 1/2 lemon, juiced
• 1 tablespoon brown sugar
• Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

Directions:
To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly. In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.