Shanghai Seafood Sampler Recipe
steamed scallops, salmon, shrimp, ponzu, ginger, spinach, sticky rice
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Ingredients
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Seafood
Sauce
Vegetables
Rice
Method
Seafood Preparation
- 1
Prepare the seafood
Clean and rinse the scallops, shrimp, and salmon fillet under cold water. Pat them dry with a paper towel.
- 2
Steam the seafood
Place the scallops and shrimp in a steamer basket. Steam for about 6-8 minutes or until the shrimp turn pink and the scallops are opaque. In a separate steamer, steam the salmon fillet for about 10 minutes or until cooked through.
Rice Preparation
- 3
Cook the sticky rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain and transfer to a rice cooker or pot, adding 250ml of water. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for about 20 minutes.
Vegetable Preparation
- 4
Sauté the spinach
In a pan, add a splash of water and the fresh spinach. Sauté over medium heat for about 3-4 minutes until wilted. Season lightly with salt if desired.
Sauce Preparation
- 5
Prepare the ponzu sauce with ginger
In a small bowl, mix the ponzu sauce with grated fresh ginger to enhance the flavor.
Plating
- 6
Assemble the dish
On a large serving platter, place a portion of sticky rice, followed by the steamed seafood, and sautéed spinach. Drizzle the ponzu sauce with ginger over the seafood and serve immediately.
