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FRYING is something we are all staying away from. Except if you’re using a healthy oil to fry with. But is that possible? The answer is yes: the secret is to use high burning point oils. (See chart in the Nutrition Information page). Today we can have healthy fried fish, chicken and even French fries. The oils and foods to stay away from are the ones containing trans fat oils. But we consume in great quantities every time we eat at popular fast-food places. Although small amounts of trans fats occur naturally in beef and dairy foods, most trans fat in Americans’ diet come from PHO (Partially Hydrogenated Oil) Once thought to be safer than saturated fat, trans fat is now known to have much more adverse effects on blood cholesterol levels. By raising LDL, or “bad” cholesterol, and lowering HDL, or “good” cholesterol, trans fat is responsible for tens of thousands of heart-attacks-deaths each year. In 2003, the National Academies’ Institute of Medicine concluded that people should consume as little of trans fat as possible. Rice Bran Oil, Liquid Canola or Soybean oil do not contain trans fat. Therefore we decided to flavor our Rice Bran Oil after a lengthy study of the flavors and types of oils.

When FRYING use a high burning point oil 450 - 490 degrees F., this allows food to be cooked quickly, less oil adhering to it – thus not tasting oily. But most importantly is to exercise extreme caution in not letting the oil burn. Otherwise, its healthy properties will burn along with the nutrients of the food being prepared.

Remember it’s most important to eat balanced meals daily, drink eight 6oz cups of water and walk at least a mile a day!

Neptune’s Golden Treasure*

(Fried Jumbo shrimp, scallops, squid, and sea bass, on a bed of saffron rice)

*Recipes call for organic ingredients.

Serves 4 adults

Ingredients:

TOFC GARLIC C AYENNE FLAVORED RICE BRAN OIL

TOFC GARLIC ORANGE FLAVORED RICE BRAN OIL

1-pound Jumbo shrimp (raw)

½ pound jumbo scallops

1 squid

1 filet of sea bass

1 cup of rice

1 pinch of saffron

1 cup of flower

1 cup (12oz) of clam juice (cold)

1 12oz chilled beer (or chilled water)

1 egg

Bell peppers, (green, red, yellow)

Parsley flakes

Salt to taste

Preparation:

Take the shell from the shrimp leaving the portion of the tail then butterfly the shrimp. Clean the squid and cut into one inch rings.

Place, shrimp, squid rings and scallops in a zip-lock bag, adding fennel, one teaspoon of salt, paprika, lemon-pepper, tarragon, onion flakes, one spoonful of TOFC GARLIC C AYENNE FLAVORED RICE BRAN OIL, and one 12oz chilled beer.

Leave in refrigerator for 3 hours.

Chop the bell peppers in small squares.

Prepare the batter.

Mix the flower with the chilled clam juice and the egg.

Cut the sea bass in four pieces

Steam the rice with the clam juice, saffron, bell peppers, salt and one spoonful of TOFC GARLIC ORANGE FLAVORED RICE BRAN OIL.

Place in a pan four tablespoons of TOFC GARLIC ORANGE FLAVORED RICE BRAN OIL and heat to 375 degrees.

Put the shrimp, squid rings, scallops, and sea bass in the batter removing excess. Put into heated pan and cook for 3 minutes or until golden brown.

Place the fried portions on a place with paper to absorb the excess oil.

Place the rice on a serving dish and add the shrimp, sea bass, scallops, and squid rings. Sprinkle the parsley flakes.

Bon appetite!!!

Enjoy with a chilled glass of Vim Juice!!!