Seafood Items & Cooking Instructions

 

Honey Ginger Glazed Salmon: 12 x 4 oz portions 

Reheat Salmon at 350 for 5-8 min. Salmon is already glazed and cooked. Just a reheat, do not over cook:)

 

Dungeness Crab Cakes: 24 x 1 oz Crab cakes already seared golden brown

Reheat on a baking sheet at 350 for 12-15 min or until sizzling. Let cool and top with aioli.

 

Tuna Tataki: 24+ slices of seared tuna loin

Slice and shingle on service plate. Top with ginger ponzu sauce, sesame seeds & green onion.

 

Chili Lime Sauteed Prawns: 48 prawns cleaned and ready to sautee

Bring large frying pan to hot with 1/4 cup of butter. Add prawns when hot and sautee & stir until cooked (pink and firm). Add chili and lime sauce when prawns are 80% cooked and finish cooking.

 

Thai Green Curry Mussels: 3 lbs cleaned and ready to cook

Use a pot that will comfortably fit all of the mussels so you can fit a lid on top. Bring pot to high heat, add 1/4 cup canola oil & diced vegetables. Cook for 30-45 seconds stiring. Add mussels, 1 cup of white wine and green curry sauce and put lid on firmly. Steam mussels with lid on for about 2-2.5 min or until all of the mussels have opened up. Pour mussels into a bowl with sauce for service. 

 

Coconut Rice: 1 large foil container ready for reheat

Reheat rice at 350 for about 30 min stiring once.

 

Steamed Green Vegetables: 1 large foil container ready for reheat

Reheat veg for 15-20 min at 350, or until hot.

 

Sesame Soy Egg Noodles: 1 large foil container: Serve cold or room temp

Garnish with green onion, cilantro, sesame seeds & spicy mayo

 

Herb Focaccia

Slice and warm in the oven

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