Tuna, tofu and more
Seaduction offers Chinese seafood spread with a wide bouquet of wines
If you thought Chinese cuisine was all about finding yin and yang in dimsum and noodles, a spread that features tuna, clams and salmons tossed in tangy sauces and stir fried can make you reconsider your take on this delectable culinary tradition.
Pan fried squid chilly oyster, stir-fried sea lobster with asparagus Hong Kong style and Braised mud crab x.o. sauce are some of the delicacies from various provinces of China that Chef Hung Fung Ng. of Taj Krishna lines up for Seaduction, the sea food fest at Golden Dragon. This is not just about Mapo lobster on bed of silken tofu - there is Pinot Noir to go with it as well. The seafood is paired with Chardonnay, Chablis, Sauvignon Blanc and more wines. "Overall, the spread for the festival is mildly spicy. Back in China, seafood is steamed. But people like it stir and pan-fried here, that's what we are offering for the festival," says Chef Hung.
SEA SPREAD Tuck into exotic Chinese dishes
Seafood and rice noodles bouillon - a bowl of clear soup with generous chunks of prawns, fish and broccoli can help you get started on that spicy note. Follow it up with a mildly spicy Wok fried tuna steaks. And for the mussel buffs there is Wok tossed mussels that would just be perfect with some Sauvignon Blanc.
Another USP of the fare is the fusion element Whole spicy fried kane, a fish popular as a delicacy in Karnataka that is here tossed with Chinese spices as also local fruit flavoured Stir fried prawn with mango. Chef Hung recommends Fried red snapper fillet fresh chilly ginger garlic. And you could add you pick of fried rice and soft noodles to it. Apart from a generous haul, a healthful Omega 3 Fatty Acid helping is what the festival offers. Bon appetit.
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