Pike Place Chowder Co.

http://www.pikeplacechowder.com/

1530 Post Alley

Seattle WA 98101

Seared Scallop Chowder

Smoked Salmon Chowder

GO Fish Ocean Emporium

1505 West 1st Avenue, 
Vancouver, BC V6J 1E8
http://www.urbanspoon.com/r/14/180709/restaurant/Fairview/Go-Fish-Ocean-Emporium-Vancouver

Located  near Granville Island, this little fish n chips joint is a hidden gem!  Most people would head straight into Granville Island and get their fish n chips, but this joint is tucked away and has a cute charm to it.  There are some outdoor sitting with wooden benches around, it would be lovely to go in the summer time.  We went, however, during the Christmas, and were freezing by the ocean.  Great fish and chips though! Next time I would definitely also try their sandwiches.

1 piece of cod fish and chips ($7.50)

2 pieces of salmon and chips ($11)

Ivar's Acres of Clams

1001 Alaskan Way Pier 54

Seattle, WA 98104

http://www.ivars.com/

Crab Pot Restaurant

1301 Alaskan Way
Seattle, WA 98101, United States
http://www.thecrabpotseattle.com/

Awesome delicious seafood all on the table - called the Seafest.  We ordered the "Westport" for $29.50 per person which includesdungeness crab, snow crab, shrimp in the shell, steamed clams & Pacific mussels, andouille sausage, corn on the cob & red potatoes in their jackets

Steam Egg Whites with Seafood

Ingredients:
4 egg whites
2 cups of water (cooled boiled water, or chicken broth)
5 shrimps, thaw, peeled, and chopped
3 sticks of imitation crab meat, thaw and chopped
chopped green onions for garnish

Procedure:
1.  First, set up a wok with cold tap water with a metal lifter.  Place a large round glass dish on top of the metal lifter to check the water level.  The water level should reach to above half the height of the glass dish.
2.  Turn on the stove to medium-high heat.
3.  Beat 4 egg whites in a bowl and pour into a measuring cup.  Measure the volume of the egg whites.
4.  If the egg whites volume is 150 mL, add (1.5 times the volume, 1.5 x 150 mL = 225 mL) 225 mL of water and beat well.
*note the water should be cooled boiled water.  you may substitute with chicken broth for more flavour*
5.  When the water in the wok is boiling, add the beaten egg white mixture on to the round glass dish through a strainer.  Add your chopped shrimp and crab meat and green onions.  Cover.
6.  After 2 minutes, turn off the heat and cover to steam for another 20 minutes.
7.  The egg whites are done when you lightly shake the plate, and they should firm up like a jello and not liquidy.
8.  Serve like that or with a little bit of sweet soya sauce.

**a variation of this can be separately stir fry some marinated chicken strips and then add it on top of the steamed egg whites after step 6.**

Adapted from 吾淑吾食.

Braised Atlantic Salmon Steak

This dish was inspired by the absolutely delicious black cod I had at Iron Chef Morimoto's restaurant in New York City. I had ordered the bento lunch box which includes: salad, miso soup, 3 pieces of nigiri, 3 pieces of maki, 3 pieces of tempura in a cheese sauce, a choice of braised black cod or grilled wagyu beef, and seasonal fruit panna cotta (mango with fresh berries was our flavour) for $24US dollars. My bf had the wagyu beef and I had the black cod. After he tried a bit of my black cod, he keeps asking for seconds! So we decide to look up the recipe and try making it ourselves. However, it was difficult to find fresh nice black cod in Canada. So we tried it with Atlantic salmon steaks and it works just as beautifully! Here it is!

Ingredients

• 0.5 cups sake
• 2 slices of fresh ginger
• 2 Atlantic salmon steak with skin on
• 0.4 cups sugar
• 0.25 cup soy sauce
• 0.25 teaspoons tamari (we bought the kikkoman brand ones)
• 1 tablespoons mirin (we bought the kikkoman brand ones)

Preparation

1. Grill the ginger and fish steak skin side down in a large, deep skillet. After a minute, rotate the fish to grill all sides a minute each. Pour in the sake and  cover and cook over high heat for 3 minutes. Add the sugar and cook over medium-high heat for three more minutes.

2. Pour the soy sauce and tamari over the fish fillets. Cook over medium-high heat, covered, for five minutes. Add the mirin and cook for three minutes longer. Be careful not to burn the fish; glaze the fillets by repeatedly pouring the thickened sauce over them while cooking.

3. With a slotted spatula, carefully transfer the black cod fillets to a platter. Check the fish to make sure it has no residual bones hidden in it.

4. If the braising liquid is not thick enough, keep cooking it over high heat until it becomes caramelized.

5. Garnish the cod with the julienned scallion and ginger and sprigs of kinome, and drizzle with the braising liquid.

Source: Modified from Iron Chef Morimoto's Braised Black Cod recipe in The New Art of Japanese Cooking

Bubba Gump Shrimp Co.

Bubba Gump Shrimp Co.
1501 Broadway
New York, NY 10036
http://www.bubbagump.com/

People always say Bubba Gump is one of those expensive themed restaurants that doesn't taste that good.  But I think otherwise.  I really like their food.  After the first try in Chicago, I have been thinking about Bubba Gump for a long time.  Their coconut shrimp is amazing!  The best deal is to get the Shrimp Sampler with shrimp four different ways.  And the seafood pot was amazing too!  Now that we know Bubba Gump is also in NYC Times Square, we are back for another visit!

Strawberry Lemonade

Bubba’s Far Out Dip ($9.29)
Spinach, Roasted Red Peppers, Artichokes and Monterey Jack Cheese with homemade Tortilla Chips.

Bourbon Street Mahi Mahi ($19.79)
Charbroiled Cajun spiced Mahi Mahi with Bourbon Sauce and grilled Shrimp, served over Mashed Potatoes.

Shrimper's Net Catch (2/3lb $12.99)
Our best Peel‘n’Eat Shrimp steamed in Beer. Choice of Bubba’s Garlic Spice or Secret Recipe Cajun Spice.  We got a half and half mix!! This way is the best!

Buster's Sea Cove (St. Lawrence Market)

We have wanted to come to St. Lawrence market for a few times.  Finally we decide to come to get some fish n' chips for lunch.  After shopping around in St. Lawrence market, we found the line at Buster's Sea Cove is getting real long even it is only 11:15am!   They only take cash.  A guy actually come and asks your order while you are in line to speed up the process.  Charles ordered the classic Fish n' Chips and I overheard someone talking about crab cakes and ordered that.  Personally I like the fish n' chips more, because I find the crab cakes really heavy.  Buster's Sea Cove serve the freshest seafood from the market, and cooked as your order.  They have many seafood choices you can think of- haddock, cod, salmon, halibut... grilled or fried, served in a bun, with fries or with a salad!  They also have large tiger shrimp, octopus, calamaris, as well as clam chowder and lobster roll.  I have heard raging reviews on Buster's Sea Cove's lobster roll.  They have a huge bottle of tartar sauce, vinegar and ketchup for you.  The portion of fries is unbelievably huuuuge.  You will definitely be very full and satisfied at the end.  Although you may have difficulty finding a seat there because it is CRAZY busy.

Buster's Sea Cove
93 Front St East 
Toronto, ON
M5E 1C3
http://bustersseacove.ca/

Fish n Chips (haddock) ($11?)

Crab Cakes with Fries ($12?)

 

Brazilian Shrimp Soup

Brazilian Shrimp Soup


Ingredients:
2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

Directions: 
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot.  Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender.

Stir in the coconut milk.  Return the mixture to a simmer, then stir in the shrimp.

Simmer just until the shrimp cooked through, about 3-5 minutes.  Stir in the pepper, lemon juice and cilantro.  Serve immediately.

Source: adapted from Liz’s Cooking Blog, Annie's Eats