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Bonito and artic surf clams with broccoli


  • 1 pound Jang bonito  

  • 1 oz Royal Horse rice stick 

  • 4 pcs Royal Horse pineapple chunks  

  • ½ cup Tropical Sunshine coconut water  

  • 3 pcs Clearwater arctic surf clams  

  • 1/2 red bell pepper 

  • 1/2 yellow bell pepper 

  • 1 Kent mango 

  • 1/2 tsp black pepper powder 

  • 1 tsp salt 

  • 1 pcs dill  

  • 1/2 yellow lemon 

  • 80 g broccoli 

  • 4 cups Mulan vegetable oil for deep frying  

Follow Along


  • Cook the broccoli in boiling water for one minute. Set aside.

  • Cook the arctic surf clams in hot water for 30 seconds. Set aside. 

  • Put the noodles on the stainless steel strainer, press it with a thinner stainless steel strainer. Deep-fry in hot oil to create nest.

  • Marinate bonito with salt and black pepper for 30 minutes.

  • Cube the mango, saving six pieces for garnish. Chop the remaining mango and pineapple into small pieces. Place fruit and ½ cup coconut water in a blender and puree.   

  • Heat 3 tablespoons of oil in a pan. Fry the bonito over medium-low heat until both sides are golden brown and fragrant (fry skin-side first). 

  • Plate and garnish with all cooked ingredients. 

Eat and enjoy !

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