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Hippy Gourmet Sustainable Vancouver Tour With Chef Tojo

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In this segment taken from episode #116 of the Hippy Gourmet - we visit with Chef Tojo of Tojo's Restaurant in beautiful Vancouver, British Columbia! Chef Tojo shows us how to prepare a mouthwatering, Deep Ocean Wild Sablefish, baked to perfection with lovely organic ingredients! Yum! Tune into our continuing series on Vancouver and other exciting Hippy Gourmet world tours at http://www.HippyGourmet.com
Ingredients
  Sablefish 1 Pound, smoked
  Asparagus 20 Gram
  Mango 20 Gram
  Thai mushroom 20 Gram
  Bamboo shoot 20 Gram
  Rhubarb 20 Gram
Directions

GETTING READY
1. Preheat the oven to 375°F.
2. Cut mango and asparagus into finger slices.
3. Skin, slice and butterfly two fish fillets to make broad strips.

MAKING
4. Arrange 2 slices each of mango, asparagus, mushrooms, bamboo shoots and rhubarb along each fish fillet.
5. Roll over the fillets to enclose all the ingredients and wrap each roll, origamy style in a sheet of parchment paper.
6. Place the wraps on a baking tray and bake at 375F for 10 to 12 minutes.

SERVING
7. Place the fish wraps on individual plates and serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Occasion: 
Wedding
Ingredient: 
Fish
Drink: 
Wine
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
12 Minutes
Ready In: 
27 Minutes
Servings: 
2
Tojo is an award winning restaurant In Vancouver and if you have ever heard of this restaurant or ever been there, you would sure want to know a lot about its dishes. Chef Gourmet is in Vancouver and he gets master chef Tojo to show us their sable Fish recipe. It’s fun watching Chef Tojo putting up the dish together with home in house ingredients, the most interesting part is the packing of the fish before smoking and the way it’s served. This is what is called gourmet.

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