Recipe: Twice Cured Smoked Sockeye
CHEF JOEL WATANABE’S TWICE CURED SMOKED SOCKEYE (WRAPPED IN BULL KELP) WITH HEIRLOOM TOMATO AND SEA ASPARAGUS:
Mix sugar + salt with zest of 1 lemon, lime + grapefruit +five pcs crushed star anise with 2 tbs each fennel + coriander seeds.
Cover 2 lbs fresh sockeye in mixture and refrigerate 12 hrs.
Rinse fish, place on rack, return to fridge 12 hrs Remove and cold smoke for 25 minutes.
Blanch sea asparagus for 10 seconds.
Placing thinly sliced fish between bull kelp sheets wiped with sake.
Cure 20 mins.
Whisk plum vinegar, olive oil, mustard and maple syrup and drizzle over sea asparagus salad.
Joël Watanabe is the Executive Chef at Bao Bei Chinese Brasserie in Vancouver.