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Seafood dishes with an Oriental slant.


If you are a seafood lover, but the catch you've been offering your family comes back with only a few nibbles, it's time to try a new slant. Go Oriental. Delicious salmon, snow crab, Alaskan king crab, cod, sole and halibut served Chinese style with tangy dips may be just the refreshing change of pace needed to get your family hooked on one of the most healthful sources of animal protein available.

Most of the following recipes come compliments of Evans/Pacific Kitchens, whose vested interest is to interest more Americans in eating seafood from Alaska. But seafood from anywhere will do, and of course, the fresher it is the better.

It's possible that a native Chinese wouldn't recognize these dishes since they are all westernized versions, but he'd probably like them if he tried them, and you will too. Remember, in China they consider fish lips and eyes to be delicacies. There are drawbacks to being too authentic.

Snow Crab-Cod Hot Pot (Makes 6 servings)

1 pound Alaska snow crab clusters king crab in the shell, thawed if necessary

1 pound Alaska cod, thawed if necessary

2 cups each mushrooms, halved, and spinach leaves

1 cup celery, diagonally sliced


2 cans (14 oz. each) chicken broth

1/2 cup dry white wine

1 California-Arizona lemon, unpeeled, cut in cartwheels

Lemon-Soy Dipping Sauce (below)

Creamy Orange Dipping Sauce (below) Rinse crab under cool water. Cut crab into serving-sized pieces; score backs of leg sections. (Use large, heavy knife or slit with kitchen shears.) Cut cod into bite-sized pieces. Arrange crab, cod and vegetables on platter. Add water to chicken broth to equal 4 cups. Add wine and lemon cartwheel slices to broth; bring to boil. Transfer boiling mixture to chafing dish or large fondue or hot pot; maintain mixture at a simmer. Cook seafood and vegetables in stock until desired degree of doneness is reached. Serve with dipping sauces (below).

Lemon-Soy Dipping Sauce (Makes about 1/3 cup)

Combine 1/4 cup low-salt soy sauce, grated peel and juice of 1/2 fresh lemon and 1/8 teaspoon bottled hot-pepper sauce; mix well.

Citrus-Dressing Orientale (Makes about 1/2 cup dressing)

Combine 1/4 cup safflower oil, juice of I fresh lemon, I tablespoon chopped green onion, grated peel of 1/2 fresh lemon, 1/4 teaspoon hot dry mustard; mix well.

Salmon-Grapefruit Salad (Makes 6 servings)

1 ounce uncooked rice sticks (maifun)

Safflower cooking oil

1 can (15 1/2 oz.) salmon

1 quart salad greens, torn

1 California-Arizona grapefruit, peeled, cut in half-cartwheels

Citrus Dressing Orientale (below)

Break rice sticks into 3- or 4-inch lengths. Heat safflower oil to 375|F.; fry rice sticks until white and fluffy. Turn once to fry pieces evenly. (Entire process takes less than 30 seconds.) Drain on paper towels. Drain salmon; break into chunks. In shallow salad bowl, arrange salad greens, fried rice sticks, grapefruit half-cartwheel slices and salmon. Serve with Citrus-Dressing Orientale (opposite); toss just before serving.

Orange-Baked Salmon Steaks (Makes 4 servings)

3 tablespoons law-salt margarine, melted

Grated peel and juice of 1/2 fresh orange

Dash pepper

4 (6-8 oz.) fresh/frozen Alaska salmon steaks, thawed if necessary

Orange half-cartwheel slices

Combine margarine, orange peel and juice, then pepper. Brush both sides of salmon steaks with margarine mixture. Bake at 450|F. Allow 10 minutes per inch of thickness measured at its thickest part, or until salmon easily flakes when tested with a fork at thickest part. Serve with Sesame Orange Rice (next column). Garnish with unpeeled orange half-cartwheel slices, if desired.

Oriental Halibut Saute (Makes 4 servigns)

1 pound Alaska halibut, thawed if necessary and cut into 1-inch cubes


3 tablespoons oil, divided

1 cup each thinly sliced carrots, sliced green pepper, diagonally sliced green onions and broccoli florets

1/4 cup water

2 teaspoons cornstarch

Grated peel and juice of 1/2 fresh lemon

1/4 teaspoon ginger root, grated

Season halibut with pepper. Saute halibut in 2 tablespoons oil until barely cooked; remove halibut from skillet. Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet. Combine water, cornstarch, lemon peel, juice and ginger. Add to fish mixture. Cook and stir until thickened. Garnish with additional grated lemon peel, if desired.

Sesame Orange Rice (Makes 4 to 6 servings)

2 tablespoons sesame seeds

2 tablespoons safflower oil, divided

1 cup raw regular rice

1 medium onion, chopped

2 cups hot water

2 chicken bouillon cubes*

Grated peel of 1/2 fresh orange

1 California-Arizona orange, peeled, cut in bite-sized pieces

2 tablespoons parsley, chopped

Saute sesame seeds in 1 tablespoon oil. Remove from pan; drain on paper towel. Saute rice and opinion in remaining oil 2 or 3 minutes or until rice is golden. Add hot water and bouillon cubes. Bring to boil; reduce and simmer, covered, 20 minutes or until rice is cooked. Gently stir in orange peel and pieces, toasted sesame seeds and parsley.

*Two teaspoons chicken bouillon granules may be substituted.

Fresh Sole a la Herbs (Makes 3-4 servings)

1 pound fresh sole fillets

1/4 cup margarine, melted

Juice of 1 small lemon

1/2 cup Kretschmer Regular Wheat Germ

1/4 cup fresh parsley, chopped

1/4 teaspoon marjoram leaves, crushed

1/4 teaspoon thyme leaves, crushed

Rinse fillets and pat dry with paper towels. Combine melted butter and lemon juice. Dip fillets in lemon butter. Place on foil-lined broiler pan. Broil 6-8 inches from heat for 7 minutes or until fish easily flakes with a fork. Combine wheat germ, parsley and herbs with remaining lemon butter. Sprinkle mixture evenly over fillets. Return to over and broil for 1-2 minutes longer or until lightly browned. Serve immediately.

Piquant Dipping Sauce (Makes 1/2 cup)

1/4 cup honey

1/4 cup salt-free catsup

1 tablespoon vinegar

1/4 teaspoon dry mustard

3-4 drops red-hot pepper sauce

In a small bowl, combine honey, nosalt-added catsup, vinegar, dry mustard and red-hot pepper sauce.

String Bean and Water Chestnut Stir-Fry (Makes 4 servings)

2 tablespoons safflower cooking oil

1 pound string beans, trimmed

1/2 teaspoon fresh ginger, minced

1 tablespoon sherry

1/4 cup cold water

1 teaspoon cornstarch

1 teaspoon Mrs. Dash salt-free 14 herbs-and-spices blend

12 water chestnuts, quartered

Heat oil in a medium skillet until hot. Stir-fry string beans and ginger for 3 minutes. Add sherry; cover and cook 1 minute. Meanwhile, in a small bowl, blend water, cornstarch and Mrs. Dash herbs-and-spices blend. Pour half of the cornstarch mixture over string beans. Toss until thickened. Remove to serving dish. Add water chestnuts and remaining cornstarch mixture to skillet. Toss until thickened. Arrange decoratively around string beans.

Shrimp Cantonese with Rice (Makes 6 servings)

3 cups cooked rice

12 ounces deveined raw shrimp, peeled, sliced in half lengthwise

2 tablespoons low-salt margarine

2 cups celery, diagonally sliced

2 cups onions, sliced

1 quart (8 oz.) fresh spinach leaves

1 package frozen mixed Chinese vegetables

1/2 teaspoon ground black pepper

1/4 cup low-salt soy sauce

1 1/4 cups chicken broth

2 tablespoons cornstarch

While rice is cooking, cook shrimp in margarine. Use a large skillet for one minute or until shrimp turn pink. Add celery and onions, cook, stirring, one minute. Add spinach and Chinese vegetables, which have been rinsed and drained. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into shrimp-vegetable mixture. Cook, stirring, until sauce is clear and thickened (about 2 minutes). Serve over bed of fluffy rice.

Photo: Seafood lovers will welcome the Oriental experience of Orange-Baked Salmon Steaks, Halibut Saute and Snow Crab-Cod Clusters, dipped in Lemon-Soy Sauce.
COPYRIGHT 1985 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Fleet, Randal
Publication:Saturday Evening Post
Date:Jan 1, 1985
Previous Article:Hand upon the waters.
Next Article:Highlights of Hong Kong.

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