It is almost as if the bountiful supply of raw materials is just waiting to be transformed into culinary delights, for cooked or otherwise, seafood offers a variety of tempting delicacies. And when spiced up with the diverse flavours of the Orient, it becomes a foodie's dream.

The subtle sashimi (not to be confused with the popular sushi) is a favourite in many kitchens, Japanese, Chinese, Thai and even Korean. It is often draped over a garnish and served with simple sauces. What gives this Oriental food from the depths of the sea its distinctive character is a harmony of tastes. Freshly ground herbs and subtle spices combine seamlessly to make the meals lighter and healthier…. While some concoctions are easy on the palate, others can drive away fevers and colds. So you can savour your sashimi on ice without the fear of disturbing your digestion…. Or even pick up crispy slivers of pomfret without counting the calories…. These East-meets-West experimental combos woo your taste buds with an eye on the health-o-meter....

Well-known culinary expert and food critic, Rashmi Uday Singh, says, Sashimi is my favourite cuisine. It focusses on the freshness of the ingredients. Its classical minimalism is art on the plate and seduction on the palate. Very Zen like. However, you must ensure that the sashimi is very fresh. And food done on the trepan grill is not only drama which I love but it's also flavoursome and healthy. A truly unbeatable combination."

Sashimi Mix On Ice
Ingredients: Tobiko (wasabi), 20 gms; Tobiko (orange), 20 gms; Yaki nori, 1 gm; Sushi rice, 40 gms; Cucumber, 5 gms; Wasabi, 7 gms; Soya sauce, 25 ml; Gari, 25 gms. Method: Divide the sushi rice into two equal portions and mould into rectangular borders and cover the sides with a strip of yaki nori. Fill each one with wasabi tobiko and orange tobiko respectively. Garnish with a cucumber fan and a small ball of wasabi and serve accompanied with gari, wasabi and soya sauce.

Mix Teppanyaki Seafood
Ingredients: Scampi (100gms/piece), 1 unit; Calamari (100gms/piece), 1 unit; Salmon (100gms/piece), 1 unit; Button mushrooms, 2 units; Asparagus green, 20 gms; Assorted coloured capsicum, 10 gms.
FOR THE SAUCE
Ingredients: White onion, 20 gms; Water, 15 ml; Soya, 15 ml; Tongarashi, 5 gms.
Method: Mix all the ingredients on a pan and process in a blender. Heat up the teppanyaki table and sauté garlic on a minimal amount of oil and butter - set aside. Put the scampi, salmon and calamari on the hot plate and cook until just right. Season with white wine/sake and then with white pepper powder and a little of salt. Cook the vegetables next. Arrange all items on the desired plate and pour the sauce before serving.

Pla Rad Na Prik (Crispy Pomfret Fillet In Sweet Basil Sauce)
Ingredients: White pomfret fillet, 300 gms; Oil, 20 ml; Fresh red chillies, 10 gms; Chopped garlic, 5 gms; Sugar, 10 gms; Dark soya, 3 ml; Fish sauce 10 ml; Basil, 5 gms; Macroot leaves, 2 gms; Stock; Corn flour.
Method: Coat the fillet of pomfret in corn flour and deep fry in hot oil till crisp. Arrange in the desired plate and set aside. Heat some oil in a wok, add in the garlic, chilli, sugar, fish sauce and dark soya sauce. Add in corn flour to thicken the sauce. Pour the sauce over the fried pomfret and garnish with crispy basil leaves.