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Soba Dashi Sable Fish with Gingered Yams and Heirloom Veggies

Sable fish is one of the most fool proof types of fish there are when it comes to making a “wow-factor” meal with little effort. We love to support fresh, sustainable sea food and these beautiful fillets come from The Fish Counter in Vancouver on Main St and 22nd.   They also make all of their own stocks. Mike, one of the owners, suggested the Soba Dashi stock for the Sable Fish. It is a traditional Japanese stock with an Umami, sweet flavor. If you aren’t close to Vancouver, you can head to your local Asian market, or check the Asian isle in your grocery store for Soba Dashi.

Serves 4 people.

*Preheat Oven to 400 degrees F

Ingredients

SABLE FISH

  • 4 fillets of fresh Sable fish, skin on (Ocean Wise and/or locally caught is best)
  • ½ jar of The Fish Counter’s house made Soba Dashi Stock (or ¾ cups store bought Soba Dashi)
  • 1/3 cup Three Farmers Original Camelina Oil
  • A dozen baby heirloom carrots (or fresh baby carrots)
  • 2 large bunches of baby turnips (about 6-7 turnips per serving)
  • 1 cup broccoli fleurettes
  • Salt and pepper to taste

GINGERED YAMS

  • 2 large yams, sliced ¼ inch thick rounds and parboiled
  • ¼ cup brown sugar
  • 2 tbsp. honey
  • 1 tbsp. fresh, chopped ginger
  • 1 clove fresh garlic
  • 1 tbsp. gluten free Tamari (or soy sauce)
  • ½ jar of The Fish Counter’s house made Soba Dashi Stock (or ¾ cups store bought Soba Dashi)
  • 2 tbsp. Three Farmers Original Camelina Oil

 

Method

***Brining your fish is optional but is a great way to keep it moist and buttery. All you need is about a litre of water, a tablespoon of salt and a teaspoon of sugar. Dissolve the salt and sugar and place your fillets in the brine. Refrigerate for about 15-20 minutes while you are preparing the rest of the dish.

YAMS:

In a large frying pan, heat your camelina oil on medium and add your parboiled yam rounds to the pan. Sprinkle your sugar, ginger and garlic over the yams and pour in the tamari, honey and Soba Dashi. Cover with a lid and allow the yams to simmer, creating an Asian inspired syrup. Once they are browned and the syrup has thickened, turn the heat on low and allow to simmer while the fish cooks.

FISH:

Add your Camelina oil to a frying pan or skillet, and heat your camelina oil. Allow it to get quite hot and test the temperature by adding a drop of water to the pan. If it jumps, the pan is ready. Place the fillets skin side down in the pan and allow them to sear until the skin is a golden brown. Remove from the pan and place in an over safe dish, skin side up. Place all of your veggies around the fish and pour half of the Soba Dashi over them. Place it in your oven uncovered for about 15-20 minutes. If you get busy chatting over a glass of wine, don’t worry! Sable fish actually gets better the longer it cooks.

Once the skin has a nice crunch to it and your veggies and starting to brown, remove from the oven and serve, pouring the rest of the Soba Dashi over the veggies. Do not pour the broth over the skin as it will make it go soggy and you want a nice, crispy skin.

This is a beautifully buttery fish and goes very well with Chardonnay such as the Sandhill Chardonnay from Kelowna, BC.

 

 

 

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