RECIPES

Alaskan Tempura Fillet Teriyaki

Ingredients:
3 fillets Pacific West Alaskan Tempura Fillet

Sauce: 
1cup soy sauce
1/2cup brown sugar
3tsp ginger, chopped
2tsp garlic, minced
2tbsp honey
7tbsp mirin
2tsp sesame oil
1tbsp sesame seeds

Slurry:
1/2cup water
6tbsp cornstarch

Procedure:
- Heat oil in a deep pan and deep fry the tempura fillet until golden brown

For the Sauce:
- Combine all sauce ingredients and simmer for about 3 mins
- Thicken with slurry and cook for about 2 mins more
- Serve with the Pacific West Tempura Fillet

 

CARAMEL SHRIMP POPCORN

Ingredients:
200g Popcorn shrimps
100g brown sugar
1tbsp water
2cups coconut milk
1tbsp fish sauce
2tbsp rice vinegar
3 cloves garlic, minced
1 whole red onion, sliced
1tsp white pepper
3tsp bird’s eye chili

Procedure:
- Heat oil in a deep pan
- Deep fry the shrimps until golden brown
- Set aside

For the sauce:
- Place the sugar and water in a pan and cook until the sugar turns into amber in color
- Add in the red onions, garlic, bird’s eye chili, rice vinegar, white pepper, fish sauce , and coconut milk

Assembly:
- Put the popcorn shrimps into a bowl and toss together with the caramel sauce
- Serve

Cheesy Tempura with Calamansi Cilantro Cream Sauce

Ingredients:
2 whole Pacific West Cheesy tempura fillets
12pcs calamansi juice
3tbsp butter, unsalted
1whole white onion
7 cloves garlic, minced
3tbsp all-purpose cream
125ml water
2tbps cilantro, roughly chopped
TT salt
TT pepper
1/2tbsp butter, unsalted for finishing
Vegetable oil, for frying

Procedure:
- Heat oil in a deep sauce pot
- Deep fry the Cheesy tempura fillets until golden brown
- Set aside

Sauce:
- Heat butter in a saute pan and saute the onion and garlic until aromatic
- Add the all-purpose flour in and mix well to make a roux
- Pour the water in and whisk well to get rid of lumps
- Add the chopped cilantro in and mix well. Allow to simmer for about 3 mins
- Pour the calamansi juice and all purpose cream in
- Season with salt and pepper
- Finish with butter
- Serve on top of fish fillet or on the side

 

Salted Egg Squid

Ingredients:
250g Pacific West Dusted Baby Squid Calamari
7pcs salted duck egg, yolks
5tbsp butter, unsalted
5cloves garlic, minced
125ml all-purpose cream
1tsp white sugar
1tsp salt
1tsp chili powder
10pcs fresh curry leaves


Procedure:
- Heat oil in a deep pot and deep fry the squid until golden brown
For the sauce:
- Mash the yolk and set aside
- Place a deep pot over low to medium heat, toss the butter in and melt stirring occasionally
- Add the yolks into the pot and mix well
- Add the cream, sugar, chili powder, and salt in
- Allow to simmer for about 1 min
- Blend the mixture until smooth
- Bring back to the pan and toss the curry leaves in
- Adjust seasoning as needed
- Toss with the squid
- Serve
 

Taiwanese Style Squid

Ingredients:
200g Pacific West Lemon Pepper Squid Chunks
Dusting powder
1tbsp white pepper
1/2tsp brown sugar
3tsp salt
1/2tsp five spice powder
10pcs fresh basil
Vegetable oil; for frying

Procedure:
- Combine all dusting powder ingredients in a pan and cook over low heat until aromatic
- Set aside
- Heat oil in a deep pot and deep fry the lemon squid until golden brown
- Deep fry the basil leaves briefly
- Toss everything in a bowl, make sure the squid pcs are fully coated
- Serve