RECIPES
ROCKFISH
RECIPES
Rockfish Pico de Gallo
Yield: Makes about 1 pintINGREDIENTS
3 ripe roma tomatoes, diced small
½ white onion, diced small
1 serrano chili, sliced thin or diced
1” knob of ginger, peeled and microplaned
1 garlic clove, microplaned
About ⅓ cup chopped cilantro
1 tin Tiny Fish Co. Rockfish in Sweet Soy Sauce
Salt
Lime juice
HOW TO MAKE
Combine the diced tomatoes, onion and serrano chili in a large mixing bowl. Add in the garlic, ginger and cilantro. Flake the rockfish in the tin and then pour the entire contents into the mixing bowl. Mix well, then season as desired with salt and/or lime juice.
Rockfish & Pork Noodles
Yield: 1-2 Servings INGREDIENTS
2 Tbsp. cooking oil
2 ½ oz. ground pork
1 tin Tiny Fish Co. Rockfish in Sweet Soy Sauce
1 Cup bok choy leaves, chopped
½ Tsp red chili flake
1 Tsp. cornstarch
½ Cup water, stock, or dashi
3 ¾ oz dry ramen noodles
Green onions
Sesame oil
HOW TO MAKE
Boil the ramen noodles until al dente. Strain and rinse under cold water for 20 seconds and set aside.
In a small bowl, whisk together the cornstarch and water and set aside.
Heat a medium skillet and add the cooking oil and ground pork. Using a wooden spoon or heat-proof spatula, break apart the ground pork and cook on medium heat until cooked through.
Add a tin of rockfish, bok choy leaves, and red chili flake and cook for a few minutes, stirring continuously.
Add the cornstarch mixture and bring the sauce to a boil. Remove the skillet from the heat and toss in your ramen noodles.
Add a handful of sliced green onion tops and a drizzle of sesame oil and serve!
Spicy Rockfish &
Pork Dumplings
Yield: 16-20 dumplingsINGREDIENTS
1 tin Tiny Fish Co. Rockfish in Sweet Soy Sauce, drained, liquid reserved
4 ounce Pork, ground
0.5 tbsps Ginger, microplaned
1 clove Garlic, microplaned
2 each Green onions, sliced, greens and whites separated
1 each Egg, separated
0.25 tsps Black peppercorn, toasted, cracked
0.25 tsps White peppercorn, toasted, cracked
0.25 tsps Szechuan peppercorn, toasted, cracked
1 tsps Hon Dashi
4 tbsps Your favorite chili condiment
2 sprig Cilantro, picked
20 each Won ton wrappers
HOW TO MAKE
This recipe makes about 16-20 dumplings.
In a bowl, combine the rockfish, ground pork, ginger, garlic, whites of the green onions, egg yolk, peppercorns and hon dashi. Mix the dumpling filling together well.
Bring a large pot of water to a boil.
Dot each of the corners of the won ton wrappers with egg white to help seal the dumplings. Once the dumpling have been filled, boil for 4-6 minutes or until fully cooked.
While the dumplings are cooking, mix together the reserved Rockfish tin liquid, chili condiment and green onion tops. When the dumplings are fully cooked, remove them from the boiling water, shake dry and immediately place into the bowl of chili. Toss the dumplings until fully coated, garnish with cilantro and serve immediately.
Rockfish & Tofu Larbs
Yield: 2 Servings INGREDIENTS
¼ cup uncooked jasmine rice
¼ cup vegetable or grapeseed oil
3 shallots, sliced thin
½ block (4 oz.) firm tofu, drained and pat dry
1 tin Tiny Fish Co. Rockfish in Sweet Soy Sauce
2 Tbsp. fish sauce
Juice of 1 lime
1 thai bird or serrano chili
¼ cup scallions, chopped
¼ cup cilantro, chopped
½ cup mint, chopped
1-2 heads butter or bibb lettuce
HOW TO MAKE
Toast the jasmine rice on low heat until golden brown. Transfer to a spice grinder and blend until it is a coarse powder.
In the same pan, add the oil and ½ of the sliced shallots. Fry the shallots on low to medium heat and then remove from the pan and reserve. Using the oil from the shallots, fry the crumbled tofu for a few minutes to release any moisture. Once the tofu begins to stick to the bottom of the pan, add the tin of rockfish, including the juices, and continue to cook for another few minutes. Finally, add in
the last of the fresh shallots, scallions, chili and toasted rice powder. Cook the mixture until it begins to stick to the bottom of the pan. Add in the lime juice and fish sauce, then remove from the heat. Adjust the seasoning with more salt, fish sauce or lime juice as needed.
Serve the Rockfish & Tofu Larb with fresh lettuce cup, sliced cucumber, more chilis and plenty of fresh herbs.
Rockfish Kai Jeow
Serves 2-4 people INGREDIENTS
4 eggs
3 green onions, sliced into thin rings
8 sprigs cilantro, chopped coarsely
1 serrano chili, de-seeded and sliced
1 tin Tiny Fish Co. Rockfish in Sweet Soy Sauce
2 oz pork belly or bacon, thinly sliced
⅓ cup grapeseed or neutral cooking oil
HOW TO MAKE
Crack the eggs into a bowl and beat with a fork or chopsticks until homogenous. Add in the green onion, cilantro, and serrano chili. Open the tin of rockfish and gently flake the fish apart into smaller pieces. Add the entire contents of the tin, fish, and juice, to the egg mixture and combine with a fork or chopsticks.
Place the pork belly slices in a medium-sized saute pan and render on medium heat until the slices are crispy and have released most of their fat. Add in the oil. This will seem like way too much oil, but it is part of the magic of a Thai style omelet! Increase the heat until the oil and pork fat begin to smoke. Add the egg mixture to the pan all at once. The egg should bubble up immediately and begin to souffle. Lower the heat to medium and cook for about a minute or until the omelet loosens from the bottom of the pan. Turn the heat off and flip the omelet over, allowing the residual heat to cook the remaining egg for another minute or so. Kai Jeow is best enjoyed over steamed jasmine rice for breakfast, lunch, or dinner!
Rockfish Brandade
Yield: ~1/2 pintINGREDIENTS
1 Russet Potato, peeled and sliced into uniform chunks
1 Cup Milk
1 head of garlic, roasted*
¼ Chives, Chopped fine
1 tin Tiny Fish Co. Rockfish in Sweet Soy Sauce
⅓ Cup Greek Yogurt, Sour Cream or Creme Fraiche
2 Tbsp. Parmesan Cheese
HOW TO MAKE
*Roasted Garlic - Using a sharp knife, cut ¼-½ inch from the top of the clove so that the individual cloves of garlic are just exposed. Place the garlic on top of a sheet of aluminum foil and drizzle with olive oil. Wrap the entire clove of garlic in the foil and roast in the oven at 400F until soft and squishy, about 30-40 minutes. Remove from the oven, unwrap, cool and then squeeze the roasted garlic cloves out of the head.
Add the potato and milk to a small pot. Bring to a boil, then reduce the heat and cover. Cook until the potatoes are fork-tender. Strain the cooked potatoes through a sieve and transfer to another bowl.
Add the roasted garlic, chives, rockfish, and dairy to the cooked potatoes. Using a whisk, smash the ingredients together until the mixture has few lumps and is homogenous. Transfer the brandade to an oven-proof dish and sprinkle the parmesan on top. Broil the brandade on HI until the top is browned. Serve with crostinis, crackers, or a warm baguette!
GEODUCK
RECIPES
SMOKED GEODUCK & POTATO SHEET PAN PIZZA
Yield: 1/2 Sheet tray INGREDIENTS
For the dough:
2 tsp dry yeast
½ cup warm water
½ tsp honey
½ cup all-purpose flour
—
3 cups all-purpose flour
1 tsp salt
¼ cup olive oil
½ cup plus 2 Tbsp water
HOW TO MAKE
Whisk the yeast, warm water, honey and first measurement of flour together and set aside for 20-30 minutes.
Add in the rest of the ingredients and knead with your hands or in a stand mixer until the dough is smooth. This is a moist and pliable dough and will be slightly sticky. If the dough seems too wet and is hard to work with, knead in a pinch of flour at a time until the dough comes together.
Grease a large bowl, place the dough in the bowl and then wrap tightly with plastic wrap. Let the dough rise until doubled in size, about 1 ½ hours. Punch the dough down and shape into a ball. Let rest for 15 minutes.
For the pizza:
½ lb waxy potatoes, cooked, cooled, and sliced into ¼” thick round slices (red bliss, fingerling potato or medium-sized Yukon golds work great; russets are not the potato for this job)
1 bunch spinach, washed, trimmed, and blanched
½ red onion, sliced thin
2 tins Tiny Fish Co. Smoked Geoduck with Black Pepper
1 ½ cups creme fraiche or sour cream
2 Tbsp garlic, minced
1 cup parmesan cheese, grated
Good olive oil
Basil
Flaky salt
1-2 Tbsp cornmeal or semolina
Preheat your oven as high as it will go.
Roll out the dough to the size of the sheet tray. Sprinkle the cornmeal evenly on the sheet tray and place the dough on top. Stretch the dough to the edges of the tray. Press firmly down on the dough in the corners of the pan to help the dough stay in place and create a small lip that will be your crust. Once the dough is stretched, spread the creme fraiche and minced garlic evenly over the dough, mixing the garlic into the creme fraiche as you spread the cream out. Layer on your potatoes, spinach, red onion, and geoduck. Give the sheet pan pizza a healthy drizzle of olive oil, then finish with an even sprinkle of parmesan cheese. Bake for about 14-15 minutes or until golden brown. Finish your pie with more olive oil, fresh basil, and flakey salt.
Geoduck Carbonara
Yield: 2-3 servingsINGREDIENTS
½ lb. dried bucatini
½ cup reserved pasta water
1 whole egg
2 yolks
½ cup pecorino
2 garlic cloves
2 Tbsp olive oil
1 tin Tiny Fish Co. Smoked Geoduck
Salt
Freshly cracked black pepper
HOW TO MAKE
Mix together the whole egg, yolks and pecorino in a small bowl until there are no cheese clumps remaining.
Open a tin of smoked geoduck and remove the pieces of clam. Cut the geoduck into shapes that resemble lardons of bacon or pancetta. Reserve the liquid.
Boil the bucatini in a large pot of salted water for 8-10 minutes or until al dente.
Heat the olive oil in a medium saute pan. Microplane the garlic into the oil and let it toast quickly for 1 minute. Add in the sliced geoduck and cook for another minute. Add in the tin juices and reduce for 1 minute.
Add the pasta and reserved pasta water and reduce for a few minutes, while stirring continuously. Remove the pan from the heat and add the egg and cheese mixture. Toss or stir the pasta very rapidly until the cheese begins to melt and the egg thickens, but does not cook. Season with salt as desired and finish with freshly cracked black pepper.
Smoked Geoduck
& Corn Chowder
Yield: 2-3 servingsINGREDIENTS
1 quart corn or vegetable stock
2 Tbsp cooking oil
½ white or yellow onion, diced small
1 carrot, peeled and grated on a box grater
2 stalks celery, diced small
1 bell pepper, de-seeded and diced small
1 jalapeno, de-seeded and diced small
10-12 oz. marble potatoes, cut in half or quarters
Handful of basil leaves
Salt
Corn kernels from 2 cobs, divided
½ cup sour cream or creme fraiche
½ cup cream, half and half or full fat milk
1 tin Tiny Fish Co. Smoked Geoduck
HOW TO MAKE
Heat your oil in a medium sauce pot and add in the onion, celery, carrot and bell pepper. Cook until the vegetables have softened and are translucent, then add in 1 portion of the corn kernels, potatoes and the jalapeno. Cook the vegetables for a few more minutes and then stir in the basil, season with salt and add all of the corn stock. Bring the chowder to a simmer and let cook until about ⅓ of the liquid has evaporated and the potatoes are very tender. Add the second portion of corn to a blender with the cream and sour cream. Blend until smooth then stir into the warm chowder. Bring the mixture just up to a simmer, add in your tin of geoduck and serve!
OCTOPUS
RECIPES
TAKOYAKI WAFFLE
Yield: 2 Waffles
For the filling:
1 tin Tiny Fish Co. Octopus with Lemon & Dill
Pickled red ginger
Sliced green onions
For the topping:
Takoyaki sauce
Kewpie mayonnaise
Bonito flake
Sliced green onions
INGREDIENTS
For the batter:
1 egg
1 ¼ Cup of water
1 tsp Hon Dashi
¾ Cup cake flour
¼ tsp salt
PREPARATION
For the batter:
Whisk together all the ingredients until just combined. Set aside for 20 minutes.
For the filling:
Remove the octopus from the tin and cut it into smaller pieces, approx. ¼”-½” in size. Reserve the tin juice.
To make the waffle:
Place your waffle maker on the highest setting. Generously oil both sides of the waffle maker using a silicone brush or with spray oil. Add a ½ cup of batter to the waffle maker. Quickly sprinkle a small handful of pickled red ginger and sliced green onions evenly on top of the cooking batter. Scatter half the tin of octopus on the waffle followed by half of the tin juice. Pour another ¼ cup of batter on top of the fillings and cook for 8-10 minutes or until golden brown and crispy on both sides.
Remove the waffle and go wild with the toppings!
Octopus, Gigante Bean
& Tomato Salad
Yield: 2-3 servingsINGREDIENTS
1 tin Tiny Fish Co. Octopus with Lemon & Dill
2 each Ripe tomatoes
0.5 each Cucumber
0.25 each Red onion
1 cups Lupini or gigante beans, or chickpeas, cooked
3 tbsps Olive oil
1 tbsps Red wine vinegar
1 pinch Sea Salt
1 pinch Black pepper
3 ounce Feta
3 sprig Parsley
HOW TO MAKE
Cut the tomatoes into bite-sized pieces and place in a medium sized bowl. Cut the cucumber and add it into the bowl with the tomatoes. Drizzle in the olive oil and season with salt and pepper.
Warm the beans and octopus together very quickly and then add the mixture to the bowl with tomatoes and cucumber. Slice the red onion into very thin ¼ moon shapes and toss with the tomato and bean mixture. Let stand for 10 minutes or up to 2 hours.
Taste the salad and season as desired with red wine vinegar, more sea salt and black pepper. Toss in torn parsley and top with feta.
MUSSEL
RECIPES
SMOKED MUSSEL DIP
Yield: 1 pintINGREDIENTS
8 oz silken tofu, drained
1 tin Tiny Fish Co. Smoked Mussels en Escabeche, reserve the spiced oil at the bottom of the tin
⅓ Cup Greek Yogurt
2 tsp Tahini
Juice of 1 lime
½ tsp Salt
Sliced green onions
HOW TO MAKE
Place all of the ingredients into a food processor and process until smooth.
Garnish the dip with sliced green onions and the reserved spices at the bottom of the tin.
DEVILED EGGS WITH SMOKED MUSSELS en escabeche
Yield: 12 Deviled EggsINGREDIENTS
6 eggs
¼ cup sour cream
1 tsp dijon mustard
Pinch of salt
1 tin Tiny Fish Co. Smoked Mussels en Escabeche, chopped coarsely
Chopped chives
HOW TO MAKE
Place the eggs into boiling water for 10 minutes. Immediately remove and place into a bowl of ice water. After the eggs have cooled down, lightly tap each egg to crack the shell, then peel. Cut the egg in half lengthwise. Separate the boiled egg yolks from the whites.
In the bowl of a stand mixer, add the boiled egg yolks, sour cream, dijon mustard, salt and chopped mussels. Using the whisk attachment, combine the mixture until it becomes creamy. Place the mixture into a piping bag.
To assemble the deviled eggs, arrange the boiled egg whites on a plate with the cut side up. Pipe about 1 Tbsp. of filling into each divot in the egg white. Finish the eggs with whole mussels topped with chopped chives.
Now you can Bring everyone’s favorite appetizer to the party!
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