Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box
Asiatopia Box

Asiatopia Box

Regular price $149.99
Unit price  per 

This box includes ingredients to make 4 tasty, simple-to-cook seafood dishes! Each dish has been carefully prepared by Campbell River Chef Thai Nguyen of Asiatopia in collaboration with Chef Brandon Pirie. The sauces, spice rubs and hand-wrapped wontons are made right here on Quadra Island and in Campbell River.

  1. Spot Prawn & Pork Wontons with Satay sauce
  2. Petrale Sole with Tomato Sauce
  3. Lemongrass Lingcod
  4. Black Bean Halibut

    Prep Guide:

    If you add the recommended garnishes, the chefs have designed this to feed 8.

    The details:

    Spot Prawn & Pork Wontons – 260g

    Ingredients: Ground Pork, Ground Spot Prawn tails, Wonton wrapper (wheat, eggs, water), Water chestnuts, Salt, Sugar, Black Pepper, Garlic Powder, Fish Sauce (anchovy, sea salt), Sesame Oil

    Allergens:  Contains Seafood (Spot Prawns, Anchovy), Wheat, Egg, Sulphites

    Satay Sauce  - 86g

    Ingredients: Fish sauce (anchovy, sea salt), Crushed Chili Peppers, Garlic, Onions, Lemongrass, Sugar, Canola Oil

    Allergens:  Fish, Sulphites

    Bring included satay sauce to room temperature.
    Remove wontons from freezer and place directly
    into hard-boiling water for exactly 5 minutes.
    Stir gently and occaisionally for duration of boil.

    Remove one wonton with a slotted spoon and cut
    it in half. Make sure it is cooked, but not overdone.
    Gently remove the remaining dumplings with your
    slotted spoon. Do not overcook.

    Place 5-6 wontons in a shallow bowl. Drizzle a small amount of
    the satay sauce over each wonton and onto the plate.
    Squeeze a quarter lime onto each plate. This adds important
    zest to the dish!

    Petrale Sole Fillets – 454g

    Wild-caught BC Petrale Sole.

    Tomato Sauce - 188g

    Ingredients:  Tomatoes, Tomato sauce (crushed tomatoes), Canola Oil, Soy Sauce (Soybeans, salt, fermenting agent), Fried Garlic, Fried Onions, Sugar, Fish Sauce (anchovy, sea salt).

    Allergens:  Fish, Sulphites

    Heat tomato sauce on medium in a small saucepan until bubbling hot.
    Season fish lightly with salt and sear in a frying pan until golden-brown.
    Sear nice-side down first and see reverse side for suggested times.

    Lemongrass Lingcod - 454g lingcod, 30g lemongrass marinade

    Ingredients:  Wild BC Lingcod, Lemongrass, Turmeric, Crushed Red Chili Peppers, Salt, Sugar

    Allergens:  Fish (Lingcod)

    Thaw in fridge overnight.

    Heat a thin film of vegetable oil on medium-high heat in a frying pan.
    Whenever you fry fish, make sure there is space between each piece.
    Place the spice-coated fish into the hot oil and turn the fish over if it
    starts to smoke or every 1 1/2-2 minutes thereafter. For thicker pieces,
    you may need to turn the fish 3 times. The colour should be golden-
    brown and the texture should be crispy. The fish should remain moist on
    the inside.

    Black Bean Halibut - 454g halibut, 50g black bean marinade

    Ingredients:  Wild BC Halibut, Vegetable Oil, Preserved Black Beans, Ginger, Star Anise, Dried Orange Peel, Sugar

    Allergens:  Fish (Halibut), Sulphites

    Thaw in fridge overnight.

    On a plate in a covered pan with water. You
    can DIY your own steamer, see the online
    prep guide for tips. 
    8-10 minutes at gentle steam is usually ideal.
    Check to see that the fish is no longer
    translucent in the middle.

    Please note: this box is exempt from further discounts.  No substitutions.  While supplies last.

    Full info: