Bringing Asian flavors to every table
Bonito and Arctic Surf Clams
with Broccoli
Ingredients
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1 pound Jang bonito
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1 oz Royal Horse rice stick
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4 pcs Royal Horse pineapple chunks
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½ cup Tropical Sunshine coconut water
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3 pcs Clearwater arctic surf clams
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1/2 red bell pepper
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1/2 yellow bell pepper
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1 Kent mango
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1/2 tsp black pepper powder
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1 tsp salt
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1 pcs dill
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1/2 yellow lemon
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80 g broccoli
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4 cups Mulan vegetable oil for deep frying
Directions
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Cook the broccoli in boiling water for one minute. Set aside.
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Cook the arctic surf clams in hot water for 30 seconds. Set aside.
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Put the noodles on the stainless steel strainer, press it with a thinner stainless steel strainer. Deep-fry in hot oil to create nest.
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Marinate bonito with salt and black pepper for 30 minutes.
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Cube the mango, saving six pieces for garnish. Chop the remaining mango and pineapple into small pieces. Place fruit and ½ cup coconut water in a blender and puree.
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Heat 3 tablespoons of oil in a pan. Fry the bonito over medium-low heat until both sides are golden brown and fragrant (fry skin-side first).
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Plate and garnish with all cooked ingredients.