A West Coast bowl that will knock your Hawks o
On a recent trip to Vancouver I had lunch at Hawksworth, the No. 1 rated restaurant in the city. I don’t usually pay attention to ratings but our meal was delicious in every way from Yuzu Pomegranate Lemonade to Crème Catalana and everything in between. N
HAWKSWORTH’S SABLEFISH RICE BOWL
This is no ordinary rice bowl. It seems like there are many steps but it is really three delicious main recipes in one that you can use over and over again in many ways. The sablefish and marinade is a great fish dish on its own with a salad or noodles; the dressing is sensational on any Asian vegetable salad or cold noodle dish, and the sushi style brown rice can be used in any rice bowl, wraps, or in your own sushi. The garnishes are also great techniques to know.
After a little tweaking of the original recipe, this is pretty straightforward to cook at home. The big change was to use soft-cooked eggs instead of breading and deep-frying frozen egg yolks for one of the garnishes they served at the restaurant.
sablefish and marinade:
❚ 1/2 cup soy sauce
❚ 1/2 cup water
❚ 11/2 tbsp sake or mirin
❚ 2 tsp brown sugar
❚ small piece of Thai chili, coarsely chopped, optional
❚ few sprigs of fresh cilantro, coarsely chopped
❚ 1-inch chunk fresh ginger, peeled and cut into a few slices
❚ 1 clove garlic, peeled and cut into a few slices
❚ 4 boneless, skinless sablefish fillets, about 5 oz each
charred scallion vinaigrette:
❚ ½ cup chopped green onions (scallions)
❚ 2-inch piece fresh ginger, peeled and finely diced
❚ 2 tbsp finely diced red onion
❚ 2/3 cup canola oil
❚ 1/3 cup soy sauce ❚ 1/4 cup brown sugar
❚ 1/4 cup rice vinegar
❚ 1/4 cup lime juice
❚ 1 tbsp fish sauce
❚ 11/2 tsp hoisin sauce
❚ 11/2 tsp roasted Asian sesame oil
❚ 11/2 tsp sriracha
brown sushi rice:
❚ 2 cups brown sushi rice or short grain brown rice
❚ 23/4 cups cold water
❚ 1 tsp salt
❚ 2 tbsp sugar
❚ 2 tbsp mirin
❚ 2 tbsp rice vinegar
❚ 1 oz piece kombu, optional soft cooked eggs:
❚ 4 eggs
kimchi carrots:
❚ 2 large carrots, shredded or cut into julienne
❚ 2 tbsp kimchi base or 1 to 2 tsp sriracha to taste
pickled red cabbage:
❚ 1 cup white wine vinegar
❚ 1/4 cup water
❚ 1/4 cup sugar
❚ 1/4 cup apple juice
❚ 2 cups thinly sliced red cabbage
garnish:
❚ 1 cup bean sprouts, trimmed
❚ 1 ripe avocado, cut into slices just before serving
❚ chopped fresh cilantro or microgreens
1. Place soy sauce, water, sake, brown sugar, chili, cilantro, ginger and garlic in a small saucepan and heat just until sugar dissolves, about one minute. Cool. Place in a shallow baking dish and add sablefish. Marinate in the refrigerator a few hours, turning occasionally. To cook, pat fish dry and broil a few minutes per side or place on a baking sheet and roast in a preheated 450F oven about 7 to 10 minutes or until fish just barely begins to flake.
2. For vinaigrette, place green onions, ginger and red onion in a deep saucepan. Heat canola oil in another saucepan and when it is almost smoking pour oil over seasonings. Whisk in soy sauce, brown sugar, vinegar, lime juice, fish sauce, hoisin, sesame oil and sriracha. This will be more dressing than you need but it keeps a few days in the refrigerator.
3. For rice, rinse brown rice in cold water until water runs clear. Cook in a rice cooker according to machine directions or place rice in a medium saucepan with 23/4 cups cold water and salt. Bring to a boil. Cover tightly, reduce heat and cook 30 minutes until water has been absorbed and rice is tender. Meanwhile heat sugar, mirin and vinegar just until sugar dissolves. Add kombu if using. When rice is ready transfer to a large bowl. Slowly drizzle vinegar mixture over rice, folding it in as you drizzle.
4. Cook eggs in boiling water 6 to 7 minutes. Cool in cold water and peel gently. Cut in half.
5. For carrots, combine shredded carrots with kimchi base or Sriracha.
6. For red cabbage, dissolve sugar in the vinegar and water. Warm the apple juice, add to vinegar mixture and combine with red cabbage. Marinate at least 10 minutes.
7. To assemble, place 1 to 11/2 cups rice in the centre of four individual bowls. Sprinkle each with 3 to 4 tbsp dressing. Top with fish in the centre and carrots, red cabbage, bean sprouts, avocado and egg around the sides. Sprinkle with cilantro or microgreens. makes 4 servings