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.
|2 cups (500 mL)||[1 dry pint box] Grape Tomato Confit|
|1 dry pint box||grape tomatoes|
|1 ½ cups (375 mL)||extra virgin olive oil|
|2 cloves||garlic, smashed|
|2 sprigs each||fresh rosemary and thyme
salt and coarsely ground black pepper
|12 oz (350 g)||sablefish fillets, skin-on, cut into 3-oz/90 grams portions|
|salt to taste|
|1 Tbsp (15 mL)||extra virgin olive oil|
|2 tsp (10 mL)||balsamic vinegar|
|5 or 6||fresh basil leaves, rolled and cut into thin strips|
|1 Tbsp (15 mL)||butter|
|4 oz (115 g)||Geoduck from Canada siphon meat, thinly sliced on a bias|
|pinch||bacon salt, optional|
Grape Tomato Confit:
Heat oven to 250°F/120°C. Put grape tomatoes in a skillet or a baking pan large enough to hold them in a single layer. Pour oil over the tomatoes to cover. Add garlic cloves and rosemary and thyme sprigs. Season with salt and a few coarsely ground black peppercorns. Roast, uncovered, until the skins on the tomatoes begin to wrinkle, about 1 ½ hours.
Remove the tomatoes from the oven and allow to cool. Discard garlic and herb sprigs. Transfer to a container, cover and refrigerate. Bring back to room temperature and strain to separate tomatoes from the oil before use. Retain the oil for further use.
Heat oven to 400°F/200°C. Season sablefish fillets with salt and let stand for 10 minutes. Rinse and pat dry with paper towels. Heat oil in a non-stick oven proof skillet over medium high heat. Sear sablefish fillets, skin-side down first, until golden, about 1 minute on each side. Place in oven to finish cooking, about 3 minutes. Transfer to warmed plates.
In a mixing bowl, toss together confit tomatoes, balsamic vinegar, basil and 1 Tbsp/15mL of the oil from the tomato confit. In another pan, over medium high heat, melt butter. Add geoduck slices and stir to cook quickly, about 30 seconds. Add tomato mixture and toss to warm briefly. Spoon mixture over sablefish and sprinkle each portion with a little bacon salt or good quality artisan salt. Serve with steamed rice and Japanese pickles on the side.
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