Pacific Rim Geoduck Carpaccio
This Pacific Rim Geoduck Carpaccio offers a delicate and refreshing culinary experience. Thinly sliced, gently pounded geoduck is elegantly arranged and paired with a crisp spinach salad, all complemented by a flavorful Asian-inspired dipping sauce. It's a sophisticated appetizer showcasing fresh seafood with vibrant, balanced flavors and textures.
Equipment
- 1 Sharp Knife For precise slicing of geoduck and aromatics
- 1 Cutting Board For safe slicing and pounding
- 1 Meat Mallet or Tenderizer For gently pounding geoduck siphons
- 1 Small Mixing Bowl For preparing the dipping sauce
- 1 Large Mixing Bowl For tossing the spinach salad
Ingredients
Main
- 1 bunch or 8 ounces spinach stems removed, washed and trimmed
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sea salt
- 1 tablespoon toasted sesame seeds
- 24 1/2 to 1 ounce thinly sliced pieces geoduck siphon, pounded
- Dipping Sauce recipe follows
- 2 green onions scallions, green part only, thinly sliced
- 2 tablespoons sliced pickled ginger
- 2 tablespoons chopped shallots
- 2 teaspoons minced garlic
- 1 tablespoon Asian barbecue sauce
- 2 teaspoons hot bean sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons Chinese Shoaxing wine or dry Sherry
- 2 tablespoons soy sauce
- 1/4 cup chicken stock
- 1 teaspoon sugar
Instructions
- Prepare the Dipping Sauce: In a small bowl, whisk together chopped shallots, minced garlic, Asian barbecue sauce, hot bean sauce, hoisin sauce, Chinese Shoaxing wine (or dry Sherry), soy sauce, chicken stock, and sugar until thoroughly combined. Set aside to allow flavors to meld.
- Prepare the Geoduck: Ensure geoduck siphons are impeccably cleaned. Using a very sharp, thin-bladed knife, carefully slice the geoduck across the grain into very thin, translucent 1/2 to 1-ounce pieces.
- Tenderize the Geoduck: Place each geoduck slice between two sheets of plastic wrap or parchment paper. Gently pound with the flat side of a meat mallet or a heavy pan until the slices are extremely thin and nearly translucent, being careful not to tear them.
- Prepare the Spinach Salad: In a separate mixing bowl, combine the washed and thoroughly dried spinach (stems removed) with toasted sesame oil, rice wine vinegar, and sea salt. Toss very gently to evenly coat the spinach leaves.
- Arrange the Carpaccio: On individual chilled serving plates or a large communal platter, artfully arrange the pounded geoduck slices in an overlapping, fanned pattern to create an elegant presentation.
- Garnish the Dish: Sprinkle the arranged geoduck generously with toasted sesame seeds, thinly sliced green onions (green part only), and the sliced pickled ginger for color and a tangy counterpoint.
- Final Plating: Place a small, neat mound of the dressed spinach salad alongside the geoduck carpaccio on each plate.
- Serve: Offer the prepared dipping sauce on the side for guests to use as desired, or drizzle a small amount directly over the geoduck just before serving. Serve immediately.
Notes
Freshness is paramount when dealing with raw geoduck. Always source from a reputable purveyor to ensure quality and safety. When pounding the geoduck, be gentle; the goal is to tenderize and flatten it to translucency without tearing the delicate tissue. The dipping sauce can be prepared in advance to allow flavors to meld and deepen. Dress the spinach salad just before serving to prevent wilting and maintain its crisp texture. For optimal presentation, arrange the geoduck slices artfully on chilled plates, fanned out to showcase their delicate nature. The vibrant greens and pickled ginger provide a striking visual and textural contrast.