Wild B.C. Seafood Festival offers some delicious bargains
There’s something fishy about Steveston – but in a good way. The second annual Wild BC Seafood Fest takes place this Saturday at the Steveston Harbour Authority Fisherman’s Park (12138 Fourth Ave.). It’s free, it’s outdoors and there will be salmon, sablefish and sardine dishes to sample and to buy, as well as family entertainment and fun.
Guest chefs Quang Dang and Robert Clark of C restaurant, Alessandra and Jean-Francis Quaglia of the duo of Provence restaurants, and food writer Stephen Wong will be cooking with these local fish and offering small samplers plus meal-sized dishes for $5 (B.C. pink salmon soft tacos; sablefish with fig vinaigrette on a fig leaf; salmon or albacore tuna burgers).
Event coordinator Sandra Merk says the expanded festival also features a market area with local value-added products such as smoked fish, preserves and breads. The event takes place from 11 a.m. to 4 p.m.
Cookbook author and food consultant Stephen Wong will serve this at the Wild BC Seafood Fest. SakeKasu, which is called for in the marinade, can be found at Artisan Sake on Granville Island. SakeKasu or Kasu is the lees that remain after the fermented rice mash (moromi) has been pressed during the sake-making process. The Japanese use it to marinate fish and meat and to pickle vegetables.
Kasu Miso Wild B. C. Sablefish with Oyster Mushrooms Stir-fry
1 pound wild B.C. sablefish fillets, skin on
1/4 cup Artisan SakeKasu
1/4 cup white miso
1/4 cup water
1 tablespoon mirin, or to taste
1 tablespoon minced ginger
2 tablespoons Japanese soy sauce
1 tablespoon Chinese dark soy sauce
1 teaspoon chilli flakes
1 teaspoon lemon zest
1 tablespoon each, butter and olive oil
1 cup thinly sliced leeks
1/2 pound oyster mushrooms, torn into bite-sized pieces
Salt and freshly ground black pepper, to taste
Cut sablefish fillets, on a bias, into 8 slices. Pat dry with paper towels and place in a shallow dish.
Combine all marinade ingredients in a blender and blend until smooth. Pour marinade over sablefish, and mix to coat well. Cover dish and marinate overnight.
Preheat broiler to medium. Brush excess marinade off sablefish and place on non-stick cookie sheet or large heavy oven-proof skillet. Place fish under broiler and broil until golden, about 3 minutes on each side.
Meanwhile, in a skillet over medium-high heat, heat butter and olive oil. Add leeks and stir-fry for 1 minute until lightly wilted. Add oyster mushrooms and sauté until the edges are golden, about 2 minutes. Season with salt and pepper to taste.
When fish is cooked, transfer to warm serving platter, top with mushrooms and serve family-style.
Makes 4 servings.
[via Vancouver Sun]