Recipe

Soy-Sake Marinade

Step 1: In a small saucepan, bring all ingredients to a boil on high heat.

Step 2: Reduce the heat to medium-high and simmer until sugar is dissolved and alcohol has evaporated, about 2 minutes.

Step 3: Remove from the heat, allow the mixture to cool, then refrigerate until well chilled.

Orange-Tamarind Sauce

Step 1: In a large saucepan, heat olive oil on medium heat.

Step 2: Add carrot, celery, onion, garlic, jalapeño and ginger and sweat for 5-10 minutes until fragrant.

Step 3: Add mustard seeds, peppercorns, thyme, bay leaf, vinegar, orange juice, tamarind paste and chicken stock and cook until liquid has reduced by two-thirds, 20-30 minutes.

Step 4: Strain the sauce through a fine-mesh sieve into a clean bowl, then season with salt and pepper.

Step 5: Add kumquats. Will keep refrigerated in an airtight container for up to 7 days.

Caramelized Sable Fish

Step 1: Combine sable fish and Soy-Sake Marinade in a resealable plastic zip-top bag and refrigerate overnight.

Step 2: Heat a medium pot of salted water to a boil.

Step 3: Add beans and blanch for 2-3 minutes.

Step 4: Transfer the beans to a bowl and toss in butter. Season with salt and pepper.

Step 5: Heat canola oil in a deep fryer or a deep pot to 300°F.

Step 6: Mix flour and cayenne in a bowl.

Step 7: Toss shallot slices in this seasoned flour to dredge, then fry them in the oil until golden and crisp, about 30 seconds.

Step 8: Remove the shallot slices from the oil and allow to drain on paper towels.

Step 9: Remove the sable fish fillets from the refrigerator and allow them to warm to room temperature.

Step 10: Turn the broiler on. Transfer the sable fish, skin-side down, to a cast-iron pan and place it on the lowest rack under the broiler for 5-10 minutes until deeply caramelized. (The cooking time will depend upon the thickness of the fillets.)

Step 11: To serve, arrange a quarter of the green beans in the centre of each of 4 plates. Using a metal spatula, lift each fillet from its skin and place the fish on the beans. Sprinkle each dish with a quarter of the fried shallots and finish with a quarter of the Orange-Tamarind Sauce and some orange zest.

Reprinted with permission from Blue Water Cafe Seafood Cookbook by Frank Pabst (2009 Douglas & McIntyre).