Edible Vancouver Island Jan/Feb 2023

A glass of beer at Whistle Buoy Brewing in Victoria. Photo by Christian Tisdale. A ight of beers and a pretzel at Small Gods Brewing in Sidney.Photo by Joe Wiebe.

• INGREDIENTS • DASHI POACHED SABLEFISH NOODLE SOUP Serves 2

2x 150g pieces Wild BC Sablefish 3 cups dashi broth (or other flavourful stock)

2 cups sliced shitake mushrooms 1/3 pack enoki mushrooms, cut from base 1 Tbsp sesame oil ½ tsp kosher salt 4 green onions, thinly sliced 125g soba noodles

1 Tbsp miso paste 1 Tbsp soy sauce

1 Tbsp honey 1 Tbsp sambal 1 Tbsp + 1 tsp minced ginger 1 tsp minced garlic

Finest at Sea Shichimi Togarashi, to garnish

• METHOD • Put a medium sauce pot of heavily salted water on to boil for the soba. In another small sauce pot, heat dashi broth over medium heat. Add miso paste, soy sauce, honey, sambal, 1 Tbsp minced ginger and bring to a gentle simmer. Place sablefish in the broth and allow to poach at a gentle simmer for 12-15 minutes (depending on the thickness). While the fish is poaching, sautee shitakes, sesame oil, garlic and remaining ginger in a pan with ½ tsp salt. Set aside when mushrooms are tender. Cook soba noodles in boiling water as per package instructions (usually about 7 minutes). Divide cooked noodles into 2 deep bowls, top with the sablefish and pour broth over top. Garnish with sautéed shitakes, raw enokis, green onions and a sprinkle of togarashi. Enjoy hot with someone you love.

WILD • SUSTAINABLE • WEST COAST

f inestatsea.com VICTORIA Seafood Market 250.383.7760 VANCOUVER Seafood Market Grocer + Deli 604.266.1904 • V I S I T U S •

42 JAN/FEB 2023 EDIBLE VANCOUVER ISLAND