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and simmer until warmed through. Season with salt and pepper to taste.
To serve, remove chicken from poaching liquid and save chicken stock for
another use. Slice each chicken breast on a diagonal. Divide vegetables among
serving plates and top with chicken. Drizzle Lemon Chimichurri over chicken.
PAIRS wITH
See yA LATeR RAnCH jImmy my PAL
BCVQA $15.99 433268
COnO SUR ORgAnIC CHARDOnnAy
Chile $14.49 471367
SAKe KASU SABLeFISH WITH gIngeReD BC TOmATOeS
AnD SWeeT mISO SAUCe
Serves 1
SABLE FISH
4 oz (125 g) sable fish
2 tbsp (30 ml) light soy sauce
½ cup (125 ml) sake kasu ***
⅓ cup (75 ml) honey
*** available at Osake Artisan Sake maker, granville Island, Vancouver
140 www.bcliquorstores.com
2 tbsp (30 ml) miso paste
½ cup (125 ml) water
mix ingredients and marinade sable fish for 4 hours. Broil until brown.
GINGERED BC TOMATOES
7 cherry tomatoes
1 tbsp (15 ml) fresh ginger
1 tbsp (15 ml) pickled ginger
2 tbsp (30 ml) vegetable oil
salt and cracked pepper
Blanch tomatoes for 5 seconds and shock in ice water. Peel tomatoes. Sauté
pickled ginger and fresh ginger in oil. Add tomatoes and warm in pan. Lightly
season with salt and pepper.
SwEET MISO SAUCE
1 garlic clove
2 tbsp (30 ml) light soy sauce
¾ cup (175 ml) dashi broth (recipe follows)
3 tbsp (45 ml) sweet miso paste
2 tbsp (30 ml) butter
chopped scallions
Add dashi, soy sauce and garlic and reduce by half over medium heat. Add miso
and butter and stir until melted. Finish with scallions. Toss tomatoes in sauce.
DASHI BROTH
2 tsp (10 ml) kombu (kelp) leaves
1½ (21 ml) bonito (tuna) flakes
4 cups (1 L) water
Wipe kombu with damp cloth. Add kombu to cold water and bring to boil. Turn
off heat and steep for 10 minutes. Remove kombu and add bonito. Steep for 30
minutes and drain.
CHEF’S NOTE Served over japanese rice in bowl, or with Asian vegetables:
baby bok choy, gai lan, snap peas and enoki mushrooms mixed with dash of
sweet miso sauce.