Fish

Question 1

Cantonese Steamed Sole

Answer 1

Steamed grey sole topped with ginger, scallion, and chilies, served over bok choy and finished with soy, hot scallion oil, and ginger.

Question 2

Glazed Alaskan Black Cod

Answer 2

7 oz Miso glazed black cod topped with a cucumber, jicama, and black bean relish and accompanied by a spicy eggplant relish.

Question 3

Sweet and Crispy Jumbo Shrimp

Answer 3

Marinated crispy shrimp tossed in a pineapple aioli, topped with a citrus radish salad accompanied by candied walnuts and sliced red finger chilies.

Question 4

Hot and Sour Scallops

Answer 4

Pan seared diver scallops served in a hot and sour broth with Chinese sausage, black wood ear mushrooms, and tofu, garnished with micro snow pea shoots and corn shoots.

Question 5

Kung Pao Monk Fish

Answer 5

3 3oz portions of monkfish marinated and fried, served in a traditional kung pao sauce (dried Thai bird chilies, peanuts, scallions, carrots, celery, water chestnuts, and the Szechuan-Chili sauce), topped with bean sprouts and celery leaf.

Question 6

Ginger Glazed Lobster

Answer 6

Tail and claws of a 2lb lobster are cooked in a sauce of finger chilies, sambal, honey, ginger juice, and butter. Garnished with crispy ginger, African blue basil, and dill.

Question 7

Shrimp and Lobster Chow Fun

Answer 7

Three jumbo shrimp and the meat of a 1lb lobster served over a chow fun noodle with tomatoes and carrots in a traditional XO sauce (Chinese sauce made with scallops and dried shrimp).

Question 8

King Crab Hot Pot

Answer 8

King crab, scallops, king oyster mushrooms, mini bok choy, and bamboo shoots are cooked together in a rich crab and shrimp broth. Cilantro, basil, and scallions (aromatic herbs) are served on the side along with white rice and crispy shrimp crackers.

Question 9

Singapore Chili King Crab

Answer 9

Crab legs dusted in potato starch, flash fried and tossed in the wok with a traditional Singapore chili sauce garnished with fresh lime and cilantro.