July 24, 2013 at 12:18 PM
Mutual Fish Market owner HarryYoshimura dishes up tasty crab rice
Harry Yoshimura, owner of the Mutual Fish Company on Rainier Avenue in Seattle is one of three generations in the Yoshimura family who’ve run the retail/wholesale seafood market since 1947.
The Yoshimura family knows all about the freshest seafood around, and with the Dungeness crab sport fishing season in full swing here is a tasty recipe with an Asian flair that we had to bring back as our “Recipe of the Week” once again.
Seattle chef and restaurateur Tom Douglas and outdoor cooking expert and author Tiffany Haugen will also contribute some tasty cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.
Chinese Crab Rice
2 green onions, chopped
1 piece fresh ginger, 2-3 cm, grated
4 tablespoon of dry sherry
3 tablespoon of light soy sauce
400 grams glutinous rice
1 tablespoon of soy sauce
1 tablespoon of oil
1 teaspoon of sugar
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger. Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice.
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