Photo by Leslie KellyChris Keff and Jeff Schellenbarger in the new Flying Fish kitchen.When Chris Keff opened Flying Fish in Belltown 15 years ago, she rode a delicious new wave, adding Asian influences in unexpected places. That trend is long gone, but those flavors have become mainstays on many menus, including the new Fish. Why? Because we like them. Read more about how one of Seattle’s most respected chefs is now spending a lot more time in the front of the house in part one and part two of this week’s Grillaxin.Shrimp and Lotus Root Salad1 pound medium sized shrimp, peeled and deveined2 qt. water1/2 c. white wine1/4 c. rice vinegar1 t. salt1 stalk lemongrass2-inch piece of ginger2 cloves garlic1/2 small onion, choppedCrush the garlic, slice the onion, finely slice the lemongrass and ginger on the bias. Place all ingredients in a soup pot and simmer for five to ten minutes. Add the shrimp, remove from the heat, stir gently. Remove from the poaching liquid after 3 minutes. Cover with ice and let cool.Dressing3/4 c. coconut milk1/4 c. lime juice1/2 c. fish sauce (Vietnamese)1 ounce rice vinegar2 tablespoons sugar2-4 Thai chilies1 clove garlicFinely cut the Thai chilies, chop the garlic and mix with the remaining ingredients. Set aside.

For the salad1 c. lotus stems (available from Asian specialty stores, usually in brine)1 bunch Vietnamese mint1 bunch Thai Basil1 red bell pepper1 bunch cilantro1 small package of shrimp crackersCut the ends off the red bell pepper then cut the pepper in half and carefully cut any white membrane from the inside. Slice (julienne) the pepper into fine strips. Pick the leaves from the herbs.Rinse the brine from lotus stems and cut them into 2″ pieces on a slight bias.Toss the herb leaves and red pepper with the shrimp, using just enough dressing to coat. Divide and arrange the salad on the center of the plate piled up high. Garnish with the shrimp crackers. Use the rest of the dressing to drizzle on the plate. Serves 4-6 as an appetizer.