Fish

Question 1

Cantonese Steamed Sole

Answer 1

2 lbs grey sole deboned and seasoned with ginger, scallions, and soy atop baby bok choy.

Question 2

Glazed Alaskan Black Cod

Answer 2

7 oz Alaskan miso glazed black cod (sablefish) slightly caramelized. Topped with a fresh black bean salsa with cucumber and jicama, accompanied by spicy eggplant.

Question 3

Sweet and Crispy Jumbo Shrimp

Answer 3

GLUTEN FREE! 5 U12 jumbo shrimp, marinated in a pineapple mayo and tempura fried. Accompanied by a citrus radish salad, candied walnuts, and red finger chilis.

Question 4

Hot and Sour Scallops

Answer 4

6 oz seared diver scallops in a hot and sour broth with tofu, black fungus mushrooms, and fresh corn. Topped with corn shoots and pea shoots.

Question 5

Kung Pao Monkfish

Answer 5

Three 3 oz pieces of fried monkfish in a szechuan sauce with thai bird chilis, peanuts, water chestnuts, chinese celery. Topped with a celery leaf and bean sprout salad.

Question 6

Ginger Lobster

Answer 6

GLUTEN FREE! The tail and claws of a 2 lb lobster cooked in a ginger chili glaze (honey, sambal), topped with crispy ginger and dill.

Question 7

Shrimp and Lobster Chow Fun

Answer 7

Chow fun noodles with 3 U12 shrimp and meat of a 1 lb lobster, wok roasted in XO sauce with red finger chilis, red onion, bok choy, and scallions.

Question 8

King Crab Hot Pot

Answer 8

Cracked king crab legs and diver scallops in a seafood broth, with bok choy, king oyster mushrooms, and bamboo, accompanied by shrimp crackers, aromatic herbs, and white rice.

Question 9

Singapore Chili King Crab

Answer 9

9 oz king crab legs wok tossed in a spicy chili sauce with lemongrass, ginger, shallots, and soy. Accompanied with fresh lime and cilantro.