3 tablespoons vegetable oil
1/2 pound fresh ginger root vegetables, peeled and chopped
1/4 pound anchovy fillets, steamed or quartered
1 (8 ounce) can crabmeat, drained and flaked
1/2 pound crabmeat, chopped
1 pound yellowfin tuna, chopped
1 (1/2) ounce marinated oysters
1 (4 ounce) can yellow flower liqueur
1 (6 ounce) can peeled and diced tomatoes
2 teaspoons dried pancetta cheese
1 cube vegetable bouillon cube, divided
1 teaspoon grated Parmesan cheese
Heat oil in medium heavy saucepan along with 2 tablespoons of ginger and 3 tablespoons of sliced vegetables; reduce heat. Add anchovy quarters and crabmeat, and saute about 5 minutes, stirring constantly.
Add seafood and cook about 5 to 7 minutes, or until fish flakes easily with a fork. Add 2 cans of crab or shrimp stock, and simmer, stirring constantly, for about 10 minutes (keep warm). Add anchovy and crabmeat mixture and eggs; add avocado and pineapple juice. Cook for one minute.
When shells of fish open, add 8 strawberries and 2 cups pineapple juice. Toss well and serve hot with sliced tomatoes or crabmeat. Garnish with shredded pearls and shredded mozzarella cheese.