with hot sauce and pepper, adding more
lime juice or soy sauce, to taste. Serve
with fresh blue crab claws that have been
tossed with lime juice, parsley, olive oil, salt
and pepper.
*To make ginger juice, peel and grate 4-oz.
piece fresh ginger. Press grated ginger in
small strainer to express juice.
Origami Sea Bass with Shiitake
Mushrooms
Chicken of the Sea
Chris Yeo, Chef/Owner
Straits
San Francisco
Yield: 1 serving
1 ( 6 oz.) Chilean sea bass
6 pieces red bell pepper, julienne
6 pieces green bell pepper, julienne
3 shiitake mushrooms, julienne
12 pieces ginger, julienne
9 pieces dried longan
12 pieces wolfberry
Dash white pepper
2 oz. Origami Sauce (recipe follows)
½ t. sesame oil
Method: Place sea bass in a pre-
assembled parchment-paper box. Place
peppers, mushrooms, ginger, longan,
wolfberry and white pepper directly
on top of sea bass, in that order. Pour
origami sauce directly on top of fish;
drizzle sesame oil around fish. Put top of
parchment box back on; microwave on
high 4 minutes.
Pink Salmon Shepherd’s Pie
Peter Robson, Chef
Mesa College
San Diego
Yield: 28 ( 6 oz.) servings
3 T. olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onions
1 cup dry white wine
1 ( 40 oz.) pouch Chicken of the Sea®
Boneless Skinless Pink Salmon
1 lb. shredded Swiss cheese
4 lbs. cooked sweet potatoes
1 cup whipping cream
1 cup salted butter
Origami Sauce
3 liters Shao Win cooking wine
24 oz. Three Crabs fish sauce
24 oz. water
2 cups granulated sugar
Method: Combine cooking wine, fish
sauce, water and sugar; blend thoroughly.
Method: Heat olive oil in sauté pan until
hot. Add carrots; sauté 1 minute. Add
celery; sauté 1 minute. Add onions; sauté
until onions are translucent ( 3-5 minutes).
Deglaze with white wine; reduce by half.
Add salmon; put in bottom of ½ steam
table pan. Top salmon with Swiss cheese.
Whip sweet potatoes with cream and
