Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes ... Combine dashi, ponzu, sugar in saucepan and place over medium heat. Once the sugar has dissolved, add butter ...
This dish combines succulent seafood, white wine, and a creamy sauce over tender rice, all crowned with golden-brown melted ...
This version - with lobster and scallops - is a lot more ... lightly oiled aluminium foil. Bake the rice in the oven for about two hours, turning it over as necessary so it dries evenly.
Fish paste is sold by Chinese fresh seafood vendors, who make it from carp and whatever types of fish were left over from the day before. Put the short grain and long grain rice in a medium-sized ...
Toss the wok or gently turn the seafood over, then add the rice wine. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a ...