Canton holds seafood in high ‘e-steam’Columns What's Cooking?
August 3, 2014
Story By: Rachel Breit | Photos by: Rachel Breit
The specialists at Canton Seafood Restaurant know a thing or two when it comes to cooking protein of the aquatic persuasion. That’s why they employ a specialized steam oven for the task. The 3,000 year-old method of steaming lends itself well to preparing delicate seafood. It prevents over-cooking and burning, requires no oil and keeps nutrients locked in. With such optimal preparation, seafood needs little more than simple seasonings and aromatics.
Sea Bass Filet with Ginger and Green Onion ($9.99, special) “is a simple dish,” affirms server Ken Wu, who grew up eating the traditional meal. The dish features steamed, thin slices of the white fish, which are drenched in soy sauce, doused with hot oil, then piled with matchstick slices of ginger and green onion. Wu’s favorite part? Spooning the savory sauce over rice.
Instead of rice, look funn noodles soak up the shoyu-based sauce of Steamed Prawn with Garlic and Funn ($11.99, special). Prawns are kept in their shells during cooking, for maximum flavor, and topped with crunchy garlic bits that cling to each bite.
Also on the list of steamed seafood is prawn’s larger cousin, Lobster ($11.99 with the purchase of another entree). The crustacean delicacy is best enjoyed dipped into garlic butter, served on the side. It also can be prepared wok-fried with other toppings, including black bean sauce.
If you need more convincing that steaming is the way to go when it comes to seafood, visit the eatery before the end of August to test the waters and enjoy these dishes’ discounted prices.
Canton Seafood Restaurant
923 Keeaumoku St., Honolulu
Daily, 10 a.m.-11:30 p.m.