Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.
Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.
With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.
|15||canned lychees, pitted|
|½ cup (125 mL)||syrup from canned lychees|
|3 Tbsp (45 mL)||freshly squeezed lime juice|
|½ tsp (2.5 mL)||grated lime zest|
|1 tsp (5 mL)||minced Serrano chilies, or to taste|
|½ tsp (2.5 mL)||salt|
|2||purple yams, baked, peeled and cubed|
|3||Japanese cucumbers, cut into ¼-inch/0.5-cm slices|
|salt to taste|
|2 cups (500 mL)||cubed (¼-inch/0.5-cm cubes) jicama|
|1 cup (250 mL)||freshly cooked corn kernels|
|2 Tbsp (30 mL)||grapeseed or olive oil|
|6 oz (170 g)||thinly sliced Geoduck from Canada siphon meat|
Combine all dressing ingredients in a blender or food processor and pulse until liquefied. Transfer to a clean glass jar and refrigerate.
Wrap the purple yams in foil and bake in a 375°F/190°C oven until you can pierce them easily with a fork, about 45 minutes to one hour. Allow to chill thoroughly in the refrigerator then peel and cut them into ¼-inch/0.5-cm cubes.
Ten minutes before serving, in a mixing bowl, sprinkle sliced cucumber and cubed jicama with a pinch of salt and let sit for about 5 minutes. Gently add corn and yam and toss together with a splash of oil. Divide salad onto small plates.
In a glass mixing bowl, add about ¼ cup/60 mL of the lychee-lime dressing to the sliced geoduck and mix well. Allow to stand for 5 minutes. Top each plated salad with a portion of ceviche and dressing. Spoon a bit more dressing onto each plate and serve.
Serves 4 to 6 as small appetizer
Copyright © 2001 - 2014 Underwater Harvesters Association