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Pacific Rim Geoduck Carpaccio

This recipe creates an elegant Pacific Rim Geoduck Carpaccio, featuring delicate, pounded geoduck siphon served over a bed of lightly dressed spinach. It's accompanied by a vibrant dipping sauce made with Asian barbecue, hoisin, and hot bean sauces, balanced with aromatic shallots, garlic, and fresh green onions. This sophisticated appetizer highlights fresh seafood with complex, layered flavors.
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Total Time 34 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 429.2 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 2 Mixing Bowls One for spinach, one for dipping sauce
  • 1 Meat Mallet or Pounder For tenderizing geoduck siphon
  • 1 Whisk For combining dipping sauce ingredients

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 spinach: Remove stems, wash thoroughly, and dry completely.
  • In a mixing bowl, toss the dried spinach with 1 tablespoon toasted sesame oil, 1 tablespoon rice wine vinegar, and 1/4 teaspoon sea salt. Set aside.
  • Prepare the geoduck: Ensure geoduck siphon pieces are thinly sliced. Gently pound each slice to a very thin, translucent consistency.
  • Prepare the Dipping Sauce: In another bowl, combine thinly sliced green onions, sliced pickled ginger, chopped shallots, minced garlic, Asian barbecue sauce, hot bean sauce, hoisin sauce, Chinese Shoaxing wine (or dry Sherry), soy sauce, chicken stock, and sugar. Whisk until well combined.
  • Taste the dipping sauce and adjust seasonings if necessary to achieve a balanced flavor profile.
  • To assemble, divide the dressed spinach among serving plates, forming a small bed.
  • Arrange the pounded geoduck siphon slices artfully over the spinach on each plate, fanning them out like carpaccio.
  • Garnish the geoduck with a sprinkle of 1 tablespoon toasted sesame seeds.
  • Serve the geoduck carpaccio immediately with the prepared Dipping Sauce on the side for guests to drizzle or dip.

Notes

For the geoduck, ensure it is impeccably fresh and sliced wafer-thin. Pound gently to tenderize without compromising its delicate texture; aim for translucent slices. After washing, thoroughly dry the spinach to prevent watering down the dressing. The dipping sauce is the heart of this dish; taste and adjust the balance of sweet, savory, spicy, and acidic elements. Freshly minced garlic and shallots will provide a brighter flavor profile. When arranging, focus on creating an appealing visual display, fanning out the geoduck slices over the dressed spinach. A light hand with the sesame oil is advised as its flavor can be potent.