Seafood & Bbq Combo Recipe

Make the marinade

In a bowl whisk together soy sauce, brown sugar, pineapple juice, minced garlic, minced ginger, rice vinegar and sesame oil until sugar dissolves.

Marinate protein

Place chosen protein (1 lb) in a shallow dish or zip-top bag. Pour half of the marinade (reserve half for basting/cooking) over the meat, turning to coat. Marinate at least 30 minutes at room temperature or up to 4 hours refrigerated. If using short ribs, marinate at least 2 hours.

Cook the BBQ protein

Heat a grill or large skillet over medium-high heat and brush with 1 tablespoon oil. For thinly sliced beef or chicken, cook 2–3 minutes per side until caramelized and cooked through. For flanken-style short ribs, grill 3–4 minutes per side until nicely charred and cooked to desired doneness. During the last minute, brush with reserved marinade and let it sizzle to glaze. Transfer to a cutting board, rest 3 minutes, then slice thinly if needed. Garnish with sliced green onions and sesame seeds.

Prepare dredging stations

Set up three shallow bowls: one with 1 cup flour seasoned with 0.5 tsp garlic powder and 0.25 tsp salt, second with 2 beaten eggs, third with 1.25 cups panko mixed with 0.25 tsp black pepper and 0.25 tsp salt.

Bread the shrimp

Pat shrimp dry. One at a time, toss in seasoned flour, shake off excess, dip into beaten eggs, then press into panko to coat fully. Place on a tray while you heat oil.

Fry the shrimp

Heat 1 cup vegetable oil in a wide skillet over medium-high until it reaches 350°F (if using thermometer) or a bread cube sizzles on contact. Fry shrimp in batches for 1.5–2 minutes per side until golden brown and cooked through. Remove to a wire rack or paper towel-lined plate. Season immediately with a light sprinkle (about 0.25 tsp) of salt if desired. Keep warm in a 200°F oven while finishing other batches.

Season and dredge fillets

Pat fish fillets dry and season both sides with 0.5 tsp salt and 0.25 tsp pepper (included in flour/panko seasoning). Set up three shallow stations: 0.75 cup flour with paprika, beaten egg, and 1 cup panko. Dredge each fillet in flour, dip into egg, then press into panko until evenly coated.

Pan-fry fish

Heat 0.5 cup oil in a large nonstick skillet over medium heat. When shimmering, add fillets and cook 3–4 minutes per side (depending on thickness) until crust is golden and fish flakes easily (internal temp 145°F). Transfer to a plate lined with paper towel or a wire rack. Keep warm.

Prepare rice and sides

Cook 2 cups steamed white rice according to package or rice cooker instructions. Portion 1 cup cooked rice per plate (adjust serving). Prepare 1 cup mixed green salad or scoop macaroni salad. Place 0.25 cup tartar sauce or spicy mayo in a small ramekin.

Assemble the combo plate

On each plate arrange: 1 cup steamed rice, 1 cup salad or macaroni salad, 2 breaded fish fillets (or 1 large fillet split), 12 breaded shrimp, and 6–8 oz of sliced Hawaiian BBQ protein. Add lemon wedges and a ramekin of tartar/spicy mayo. Garnish BBQ protein with sliced green onions and sesame seeds.