Family dinners are a big part of Lunar New Year traditions and specific dishes are served to ring in the new year.
A whole fish is a staple at the dinner table to symbolize prosperity and bring good luck to the family for an entire year.
For Will Lew, executive chef at Versante Hotel, the meaning of a fish recipe goes beyond bringing good fortune to families, but also to our ocean.
This year, Lew suggests sablefish as a dish to prepare for the Lunar New Year, citing it as a species that is "highly sustainable," specifically farmed sablefish.
"That symbolism of fish is not just within the cultural realm, but also the sustainability realm," said Lew, adding it's important to not only have good quality fish while being sustainably responsible.
"When there's so much effort put into farming them, it is also important for us to pick the right location to catch them that doesn't minimize the effect on other species and the natural environment it would be growing in the first place."
When asked why sablefish is a good choice for those who are familiar with cooking fish, Lew explained it is a versatile fish to cook.
"The thing about sablefish is you can roast it and never overcook it because it's so fatty," he said.
"It's one of those fish you don't have to really worry about and will gain more flavour the more you cook it."
It can be seared, steamed, braised or poached with green onions, scallions, ginger and hot oil poured on top for flavour.
"It really is a fish we undervalue here because we see it all the time."
Lew, who had the opportunity to travel to Golden Eagle Sablefish, in the waters of Kyuquot Sound northeast of Salt Spring Island, said the hatchery focuses on harvesting sustainable fish for food on the Kyuquot-Checleseht First Nations land.
Lew added the farm only employs Indigenous peoples within the Kyuquot-Checleseht First Nations.
"We're in a very multicultural and inclusive world and we're celebrating people of all cultures and not just Chinese people."
Recipe for Lew's Golden Eagle Sablefish with Dungeness Crab XO Crust:
Ingredients:
- Sablefish Fillet 1 fillet
- Fresh Dungeness Crab Meat 100g
- Trout Caviar 2 tbsp (optional)
Scallion Ginger Marinade
- Cilantro 1 bunch
- Scallions 100g
- Shallots 60g
- Garlic 30g
- Ginger 60g
- Serano Chilies 30g
- Lemon zest + juice 1 lemon
- Chinese Red Wine Vinegar 100g
- Canola Oil 125ml
- Soy Sauce 100 ml
- Sugar 2 tbsp
- Salt & Pepper To taste
1. Blanch cilantro and green onions.
2. Blend all the ingredients in a blender until smooth, slowly add the oil while still blitzing the mixture to emulsify.
XO Aioli
- XO Sauce (Favorite Family Recipe or Store Bought) 5 tbsp/ or to preferred spicy level
- Fish Sauce 2 tsp
- Mayonnaise 250ml
- Lemon Juice and Zest 1 Lemon
1. Whisk all the ingredients in a mixing bowl until incorporated.
Cooking and plating
- Marinade Sablefish generously with the Scallion Ginger Marinade by rubbing the marinade over all over the fillet for at least 5 hours.
- Preheat the convection oven to 400 degrees Fahrenheit
- Place the marinated fillet covered with the Scallion Ginger Marinade on a sheet tray lined with parchment paper. If sablefish has skin place the fish skin side up when baking
- Spread a generous layer of XO Aioli over top of the fish after it is placed on the parchment
- Sprinkle the fresh Dungeness crab meat over the top of the XO aioli
- Bake the fish for about 25 minutes or until the fish is fully cooked
- Remove from oven and slide the sablefish from the parchment onto a large platter
- Use a torch to caramelize the XO Motoyaki until golden brown
- Garnish the fish with a sprinkle of the Trout Caviar (optional) and sprigs of fresh cilantro
- Drizzle additional XO sauce and XO oil over the entire dish
Got an opinion on this story or any others in Richmond? Send us a letter or email your thoughts or story tips to [email protected].
