Sockeye Salmon Tempura with Avocado Strips and Japanese Salsa Verde
Westview’s House Special Spicy Prawns
Scallops Stuffed with Chinese Ham
Sautéed Scallops and Chicken with Broccoli and Crispy Milk Fritters
Sea Urchin and Scallop Mousse with Umami Jelly and Watercress- Daikon Salad
Steamed Tilapia with Chinese Dried Olives and Preserved Black Bean Sauce
Seared Lingcod in a Ponzu and Dashi Broth with Shanghai Bok Choy
Pan-Grilled Salmon Steaks with Chili Bean Sauce and Chinese Wine Kasu
Steamed Eels and Turnip in Silver Sauce
Spicy Vietnamese Seafood Hot Pot (Lau Thai)
IN ASIA, when it comes to seafood, fresh means caught this morning or still swimming in the live seafood tank! Chefs and home cooks shop at the market very early each day, buying whatever catch has just arrived, then prepare it simply and with little seasoning.
Vancouver’s proximity to the Pacific Ocean means that its Asian restaurants can showcase local spot prawns, Dungeness crab and sockeye salmon when they’re in season. The city’s Chinese seafood restaurants were the first to popularize live seafood on the city’s menus, and Sun Sui Wah and Ken’s continue to draw crowds for their award-winning maritime dishes, including Steamed Tilapia with Chinese Dried Olives and Preserved Black Bean Sauce.
Vancouver is said to have the best sushi chefs outside Japan, and Tojo’s has cemented the city’s reputation for exquisitely prepared raw fish sushi and sashimi. And combining their seafood with chilies and curry, Indian and Southeast Asian restaurants turn out fiery but delicious dishes such as Singapore Chili Dungeness Crab. Try a straightforward but delicious Seared Lingcod in a Ponzu and Dashi Broth with Shanghai Bok Choy, or be adventurous and cook up the Steamed Eels and Turnip in Silver Sauce.