Seafood a la King With Tilapia, Shrimp, and Crab
3 tablespoons butter1 cup chopped onion3 tablespoons all-purpose flour2 cups milk1/2 teaspoon salt1/4 teaspoon white pepper1/8 teaspoon ground nutmegOptional: Pinch of cayenne pepper12 ounces tilapia fillets (cut into 2-inch pieces)6 to 8-ounces peeled and deveined cooked shrimp (medium to extra large are best)4 ounces imitation crab1 cup (or more) frozen baby peas
Hastings-Style Shrimp
4 tablespoons unsalted butter3 shallots, minced (1/2 cup)1 pound large shrimp, preferably head-on, shelled and deveinedSalt2 tablespoons minced parsley1/4 cup dry white wine1 bunch watercress—thick stems discarded, the rest coarsely chopped (2 cups)
Chicken Bahn Mi with Apple-Kale Slaw
3 tablespoons rice vinegar3 tablespoons fish sauce1 apple, cut into matchsticks1 carrot, cut into matchsticks1 1/2 cups thinly sliced kale1/3 cup almond butter1/3 cup mayonnaise2 tablespoons Sriracha (Asian chile sauce)4 skinless, boneless chicken breasts (about 11/2 pounds)1 tablespoon vegetable oil1 teaspoon soy sauceKosher salt4 hero rolls, split and toastedTorn fresh basil and mint, for topping
Fish Balls
1 pound white fish fillets2 tablespoons olive oilsalt and ground black pepper to taste2.5 cups mashed potatoes0.5 cup chopped green onions1 large egg, well beaten2 tablespoons all-purpose flour1 pinch Creole seasoning, or to taste1 cup panko bread crumbs, or as needed1 cup vegetable oil for frying, or as needed
Soy and Ginger Steamed Fish
2 6–8-oz. skinless black bass filletsKosher salt1 4x3" piece dried kombu (optional)2 Tbsp. sake2 Tbsp. soy sauce1 Tbsp. mirin (sweet Japanese rice wine)¼ large or ½ medium head of Napa cabbage, stems thinly sliced crosswise, leaves torn if large (about 5 cups)4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces1 2" piece ginger, peeled, cut into thin matchsticks1 Tbsp. toasted sesame oil2 scallions, thinly slicedCooked rice (for serving)
Macau-Style Portuguese Chicken Rice
For the chicken and rice1 pound boneless chicken, cut into bite-sized pieces1 tablespoon cornstarch1 tablespoon soy sauce1 tablespoon rice wine4 tablespoons vegetable oil, divided2-3 eggs, beaten3 cups day-old cooked rice, refrigerated1/2 cup chopped scallions1 dash Kosher salt and white pepper, to tasteFor the curry sauce2 tablespoons vegetable oil1 shallot, peeled and coarsely chopped3 cloves garlic, peeled and coarsely chopped1 teaspoon fresh ginger, grated1 tablespoon unsalted butter1 tablespoon curry powder1 tablespoon onion powder2 tablespoons finely shredded unsweetened coconut1 tablespoon all-purpose flour13.5 ounces can of full-fat coconut milk1/2 cup water1 1/2 cups mix of shredded mozzarella and provolone, divided