japanese

Vietnamese Style Ceviche | Cá Tái Chanh

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This recipe was made in partnership with

Four Star Seafood been providing seafood and specialty products to some of the best restaurants in San Francisco since 2015. The founders started our careers in the kitchen, as chefs. After traveling to coastal towns around the world, they became frustrated to return home to seafood that was less sweet and less pristine, despite our location right on the Pacific Coast. They wanted to do things a little differently and started Four Star Seafood.

Vietnamese Style Ceviche | Cá Tái Chanh
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Inactive time
20 Min
Total time
40 Min

Vietnamese Style Ceviche | Cá Tái Chanh

My parents were pescatarians up until the age of 19 or 20; until they immigrated to the United States. Before that, our family, both maternal and paternal, thrived in a coastal community for generations as free divers. Specifically on Phu Quoc, a South Vietnamese Island. Naturally, fish is often the prize ingredient of heritage dishes in our region; Cá Tái Chanh is one of those staple dishes. If you like ceviche or poke, you'll love this recipe.

Ingredients

Ingredients
Garnish

Instructions

Marinte The Fish
  1. Place a medium-sized stainless steel bowl in the refrigerator for 30 minutes to keep cold.
  2. In the chilled stainless steel bowl, add 1 lb. of the diced Wild Aomori Yellowtail, 1 tsp. of Lemon Juice, 1 tsp. of Rice Vinegar, 1 tsp. of Minced Ginger, 1 tbsp. of Son Fish Sauce, 1/4 tsp. of Organic Sugar, 1/4 cup of Sliced Scallions, 1 tsp. of Small Diced Serrano, and a pinch of Kosher Salt.
  3. Mix gently to incorporate all the ingredients.
  4. Cover and refrigerate for about 20 minutes.
  5. Take the mixture out of the refrigerator, remove the cover and add 1/8 tsp. of Sesame Oil, and 1 tbsp. of Sesame Seeds.
  6. Mix gently to incorporate all the ingredients.
Serve
  1. Just before serving, stir in the garnishes [mint, dill, cilantro, chive] gently.
  2. For serving, set out the Cá Tái Chanh mixture onto a large plate off-center.
  3. Place the Grilled Rice Paper adjacent to the Cá Tái Chanh.
  4. Serve and eat immediately.

Notes

Grilled Rice Paper

  1. Place a piece of dried rice paper over an open flame, dragging it back and forth (1-2 minutes) until the rice paper puffs into a chip.
  2. Repeat on the other side.

Recommended Products:

Aged Son Fish Sauce
Farmed Kampachi from Panama (Sushi-grade)

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https://cheftu.com/recipelibrary/cataichanh
TDP Enterprises, LLC
tartare, tartar, fish, ceviche, sushi, rice paper, seafood,
Appetizer, Salad
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #

Iced Matcha Lemonade Soda Recipe

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Iced Matcha Lemonade
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Iced Matcha Lemonade

Interested in a natural way to guard yourself against the blazing sun this summer? Drink matcha! Coincidentally, matcha is the best (and highest) natural source of EGCG; a powerful plant compound found in matcha, that helps the skin become more resistant to UV’s from the Sun. And my favorite recipe to wash it down is Matcha Lemonade. The addition of carbonated water, and lemon makes this drink extremely refreshing!

Ingredients

Ingredients
Equipment

Instructions

Matcha
  1. In a small bowl add 1 tbsp., of matcha powder
  2. Add 4oz., of warm water
  3. Dissolve the matcha powder and water with the matcha whisk
Assemble the Matcha Lemonade
  1. Add 1 tbsp. of honey into the rock glass.
  2. Add 1 tbsp. of organic lemon juice.
  3. Use any aero latte to dissolve the honey into the lemon juice.
  4. Fill the glass with ice.
  5. Pour 4 oz. of carbonated water into the glass.
  6. Add the matcha mixture to the glass.
  7. Stir vigorously, before drinking

Recommended Products:

Ippodo Matcha
Aero Latte
Matcha Ceremony Kit

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Coconut Matcha Latte

Cà Phê Matcha [Vietnamese Matcha Coffee]

Iced Honey Matcha Latte

https://cheftu.com/recipelibrary/matchalemonade
TDP Enterprises, LLC
drink, beverage, summer, matcha, soda, honey, tea, iced tea
beverage, tea
Japanese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Iced Honey Matcha Latte

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Iced Honey Matcha
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Iced Honey Matcha

This is my absolute favorite way to enjoy matcha. It pairs extremely well with honey. And is extremely refreshing. I've found great joy in having a few times a week; to give myself a break from coffee.

Ingredients

Equipment

Instructions

Matcha
  1. In a small bowl add 1 tbsp., of matcha powder
  2. Add 4oz., of warm water
  3. Dissolve the matcha powder and water with the matcha whisk
Assemble the Honey Matcha Latte
  1. Add 1 tbsp., of honey into the rock glass.
  2. Add 1/4 cup of oat milk into the glass with honey
  3. Use any aero latte to dissolve the honey into the oat milk.
  4. Add ice to the glass
  5. Pour the matcha over the oat milk and honey mixture; into the glass
  6. Stir vigorously, before drinking

Recommended Products:

Aero Latte (Milk Frother)
Ippodo Matcha
Matcha Ceremony Kit

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Cà Phê Matcha [Vietnamese Matcha Coffee]

Coconut Matcha Latte

TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
2 H & 45 M

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

A Mayak egg is a soft-boiled Korean egg marinated in a combination of soy sauce, scallions, sesame seeds, Thai chili, and sugar (or another sweetener). The literal translation of 'Mayak Gyeran' means “drug egg” due to its delicious, addictive umami flavor.

Ingredients

Instructions

Soft Boil Eggs
  1. Allow eggs to sit at ambient temperature for 15 minutes before cooking.
  2. Bring a medium-sized pot of water to a boil.
  3. Add a pinch of salt. And a splash of vinegar.
  4. Gently lower the eggs into the water.
  5. Cook for 7 minutes.
  6. Remove the eggs from the pot and place them into an Ice bath.
  7. Crack the eggs and gently peel the eggs with a spoon.
Mayak Marinade
  1. In a small mixing bowl add 1 cup of Soy Sauce, 1/2 cup of water, and1/2 cup of Honey.
  2. Dissolve the honey into the marinade with a spoon.
  3. Then add 1 tbsp. of Minced Garlic, 1 cup of Sliced Green Onions, and 1 each of minced Jalapeno. and 1 tbsp. of Toasted Sesame Seeds
  4. Gently place the peeled, soft-boiled eggs into the marinade.
  5. Then cover the eggs with 12 leaves of Sliced Sesame Leaves.
  6. Allow the eggs to marinate for 2 hours (refrigerated) prior to serving.
Assemble
  1. In a small rice bowl, place 1/2 cup of cooked rice on the bottom of the bowl.
  2. Create a nest with the cooked rice.
  3. Gently nest a Mayak eggs onto the rice.
  4. Garnish the egg with the aromatics from the marinade.
  5. Use a sharp knife to cut the soft boil egg in half.
  6. Dress the rice with the Mayak Marinade.
  7. Then garnish the egg yolk with gochugaru.

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eggs, breakfast, soft boil, egg yolk, runny, egg, rice, mayak, korean
lunch, snack, breakfast
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Ikura & Gold Don Buri

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Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.

Ikura Rice Bowl (Golden Pearl Trout Caviar)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Ikura Rice Bowl (Golden Pearl Trout Caviar)

This is my favorite way to eat rice; covered with Ikura (aka Pearl Trout Roe). Especially when it’s executed correctly, this dish results in beautiful alchemy of warm, fragrant rice; slightly chewy in texture, and perfectly seasoned with rice vinegar that is subtle sweet yet still savory; paired with the alluring saline, umami, and earthy flavors of delectable trout caviar. The addition of 24k gold makes this dish a little extra fancy, if you are trying to impress a guest. However, it's optional. *Disclaimer: this is not a traditional recipe.* Recipe li

Ingredients

Sushi Rice
Ikura Marinade
Garnishes

Instructions

Cook Sushi Rice
  1. Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.
  2. Bring to a full hard boil.
  3. Reduce heat to low and simmer covered for 20 minutes.
  4. Remove from heat and let stand covered for 10 minutes.
  5. Fluff with fork or rice paddle.
  6. Remove rice from the pot, and place in a separate mixing bowl to season
Season Sushi Rice
  1. In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.
  2. Mix the vinegar solution until the sugar and salt is completely dissolved.
  3. Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.
  4. Then season the rice with 2 tsp. of toasted sesame oil.
  5. Again, gently and thoroughly, fluff the rice.
  6. Divide the rice into 4 portions.
Season Ikura
  1. In a medium-sized mixing bowl, add 8 oz. of Ikura, 1/4 cup of small diced jalapeno, 2 tsp. of Organic Shoyu, 1/4 cup of Small Diced Jalapeno, 1/8 tsp. of Grated Ginger, and 1/4 tsp. of Fresh Lemon Juice.
  2. Gently fold the mixture with a spatula to incorporate the ingredients.
  3. Allow Ikura to marinate for 30 minutes.
  4. Drain the Ikura through a fine-mesh strainer prior to serving.
Assemble
  1. In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.
  2. Gently spoon 4 oz. of the seasoned Ikura over the rice.
  3. Garnish the Ikura with toasted sesame seeds and sliced scallions.

Recommended Products:

Koda Farms Kokuho Rose Heirloom Japanese Style Rice
Gold Pearl Trout Caviar [8.8 oz Tin]
lio Jozo Artisan Japanese Rice Vinegar

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https://cheftu.com/recipelibrary/ikuraricebowl
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Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cá Kho Tộ [w/ SakanaBlue Wild Aomori Yellowtail]

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SakanaBlue

Wild Aomori Yellowtail

FISH FACTS

The wild yellowtail amberjack population is considered to be high and stable with no overfishing currently occurring. 

Set net fishing methods have a low impact on the seafloor habitat and are not a concern for causing ecosystem impacts. This stationary gear type only makes contact with the seafloor with sandbags that are used to hold the nets in place. The set nets are used in a sandy/pebble habitat, which is not a major conservation concern.

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]

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SakanaBlue

Farmed Aomori Steelhead Salmon

FISH HIGHLIGHTS

Consistently monitored water conditions to maintain the high water quality for fish health and minimal ecosystem impacts.

The farm has a proven track record of a low frequency of escapes.

Farming of steelhead trout begins in a flow-through system that is fed by fresh river water until juveniles are ready to move to marine net pens. 

Monitoring undertaken by the farm indicates that effluent and habitat concerns are minimal, and reports of disease occurrence and wildlife interaction are low.

Juveniles are 100% sourced from a biosecure hatchery, so there are no impacts on wild steelhead juvenile populations.

Improvement plans are in place to work towards less reliance on fishmeal in feed.

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]

Pan-roasting is a PERFECT cooking technique for flat, wide, or thin filets of fish. If executed properly, it will result in a juiciest, succulent fish filet, with a golden crispy crust.  As fish cooks, its cell structure dissolves in heat; at lower temperatures than meats. Once the fish’s cell structure is completely dissolved, the natural juices of the fish will start to evaporate-resulting in dried, over-cooked fish. In conclusion, pan-roasting fish is the ideal cooking method for fish; crispy, golden crust as a result of intense heat, accompanied with diminutive cooking times to retain the fish’ natural juices.

Ingredients

Instructions

  1. Pat dry the fish filets with a paper towel; xcess moisture lowers the temperature of the oil and “causes the oil to burn.
  2. Lightly season the fish filets on both sides.
  3. Preheat a large castiron frying pan on medium high heat for 2 minutes.
  4. Add 3 tbsp., of Avocado Oil.
  5. Heat the oil in frying pan for 1 minute, or until the oil is glossy and shimmering.
  6. Tilt that pan away from your body. Then gentle lay the salmon filets, flesh-side down.
  7. Immediately add Minced Ginger, Minced Lemongrass, and 2 tbsp., of Unsalted Butter.
  8. Use a large spoon to baste/bathe the fish filets with the melted butter in the pan. Do this for 3-4 minutes.
  9. Gently flip the fish filets over with a spatula.
  10. Cook the fish for 1 minute.
  11. Take the fish out of the frying onto a plate lined with paper towels.
  12. Garnish the fish Sliced Chives and Toasted Sesame Seeds.
  13. Serve with starch and salad side.

Notes

—COOKING TIPS—

  • As a general rule of thumb, default to the ’80/20 rule’, [cook the fish on the initial side for 80% of the total cook time. Then finish cooking the other side for the remaining 20%]. 
  • Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and “causes the oil to become more agitated, which leads to burns
  • Once you pour oil into the pan, it should cover one-third of the thickness of the fish so the meat doesn’t absorb too much oil while frying.
  • Salmon & Steelhead is best-served medium-rare [120-125 F.] 

Recommended Products:

Farmed Aomori Steelhead Salmon
Hestan - NanoBond - Stainless Steel Titanium Skillet

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Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

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Cá Tái Chanh - Vietnamese Style Ceviche [w/ SakanaBlue Aomori Wild Yellowtail]

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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #cookingwithcheftu

Soondubu Jjigae (Spicy Korean Seafood and Tofu Stew)

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Cá Tái Chanh - Vietnamese Style Ceviche [w/ SakanaBlue Wild Aomori Yellowtail]

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NAVIGATION
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2.png
5.png
Family Reunion Potluck Recipes Blog Graphic (2).png

SakanaBlue

Wild Aomori Yellowtail

FISH HIGHLIGHTS

The wild yellowtail amberjack population is considered to be high and stable with no overfishing currently occurring. 

Set net fishing methods have a low impact on the seafloor habitat and are not a concern for causing ecosystem impacts. This stationary gear type only makes contact with the seafloor with sandbags that are used to hold the nets in place. The set nets are used in a sandy/pebble habitat, which is not a major conservation concern.

Mapo Tofu Pudding

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Cá Kho Tộ [w/ SakanaBlue Farmed Kagoshima Yellowtail]

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Family Reunion Potluck Recipes Blog Graphic (2).png

SakanaBlue

Farmed Kagoshima Yellowtail

FISH FACTS

Kagoshima is in Southern Japan

Farmed Kagoshima Yellowtail has a good amount of fat. And is reminiscent (to me) of pork belly. You can braise, grill, and/or sear and it will result in a succulent, juicy, and tender piece of fish.

Their sustainability is far above average compared to conventional Yellow Tail Farms

This Farm operates beside an active volcano that erupts more than 100 times per day

How To Cook Rice

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