Haida Gwaii Sablefish Recipe
Lemongrass chili nage, eggplant, cauliflower, king oyster mushroom
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Ingredients
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Fish
Nage Sauce
Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Heat olive oil in a pan over medium heat. Add the diced eggplant and sauté for 5 minutes until softened. Add cauliflower florets and king oyster mushrooms; cook for another 5-7 minutes until all vegetables are tender. Season with salt and set aside.
- 2
Make the Nage Sauce
In a saucepan, combine chopped lemongrass, chili paste, fish stock, coconut milk, lime juice, and salt. Bring to a simmer over medium heat and let it cook for about 10-15 minutes until slightly thickened. Strain the sauce to remove lemongrass pieces and keep warm.
Cooking the Fish
- 3
Cook the Sablefish
Preheat the grill or a non-stick pan over medium heat. Season the sablefish fillets with salt. Cook the fillets skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes or until the fish is cooked through and flakes easily.
Serving
- 4
Plate the Dish
On a serving plate, arrange the sautéed vegetables. Place the cooked sablefish on top and drizzle with the lemongrass chili nage. Serve immediately.
