Giant Halibut!

@ the Lonsdale Quay: You know it is halibut season when you pass by a fish market and see something like this: 

Like you can try and hide…!

About 30 minutes later, went back and they had already cut up HALF of this baby. Hmmmmm!



Lonsdale Quay

123 Carrie Cates Court
North Vancouver



Asparagus dressed with Sole

Pretty, pretty. I love asparagus. I love Spring.

This is pretty simple. Bought some fresh sole fillets, wrap asparagus along with some sliced white mushrooms inside. S and P. Bake. Yummy.

Green Tea Halibut with Edamame and Okra

The inspiration for this dish came actually from a batch of beautiful fresh okra, and a curiosity about cooking with tea.


I’ve always wanted to try the various ways you can use tea to cook fish (poaching, crusting, smoking). So my first attempt was to marinate halibut with green tea. The marinade also had a bit of miso, wine, and fresh ginger. The fish was then baked, along with edamame beans and whole okra pods. I liked it (and I didn’t expect you can just bake edamame straight and have it kinda crunchy like that and still edible without pre-cooking it first). The tea wasn’t as strong as I thought it would be, there is only a slight hint of it, so next time I will try some stronger stuff- maybe that expensive container of Dragon Well black tea.

Green Tea Halibut


Recipe follows…

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White bass steamed with umeboshi (pickled plum) and garlic

White bass is a fresh water bass, and kind of a fishy fish. If you find tilapia fishy (I don’t), this may be a bit fishier than tilapia for you. But the meat is also slightly fattier and juicier, plus it is cheaper than the market tilapia. It’s actually not fishy when cooked with some stronger but still simple ingredients – here it was simply steamed with umeboshi plums and fresh garlic slices, mixed in with some miso sauce, which went very nicely with the umeboshi.


Before: It is a good idea to sit the fish on a little bit of something (in this case it was stalks of green onion), to let the steam circulate:

After: Steam for about 20 minutes (depending on the size of the fish, this one was a little over a pound), then drizzle with a bit of veg oil, and soy sauce. Garnish with chopped cilantro – as typical in pretty much all Chinese steamed fish dishes! 😀
ume and garlic white bass


Delish. Sweet, sour, and savoury – all in one. Made it again simple Cantonese style – just steaming with ginger (minus the umeboshi and miso) – and that tasted fishier (but it was still good for me). If I were to cook white bass again (and I would), I would go with the umeboshi and garlic.



Mushroom-Stuffed Ocean Perch


I bought a huge bag of mushrooms last week.  It’s a good thing that there is so much you can do with these fungi, and they taste so good. Or else sitting there and brushing all the crap off them would not have been worth it.

What did I do with these mushrooms? Chopped them up with some celery and stuffed them into a big fish. (And I only used half a bag. I should have stuffed two.) This turned out pretty nicely, because the tastier flavor of the stuffing really accents the fish (if you happen to find fish a little bland, I don’t really, but sometimes it also depends on the fish). Next time I think I’ll try a spicy stuffing.


To stuff a fish, you need a large, whole fish (2lbs or more) with medium-firm to firm flesh. To me for some reason that usually means something that is red … like a red snapper. Fish with delicate flesh like cod or tilapia are probably not be the best choices. These fresh, red ocean perches were on sale at T&T, so I bought one that was a little over 2 lbs. Now, if you or people you are feeding are finicky about whole fish (*sigh* Why), go ahead and buy thick fillets. But the effect isn’t quite the same, is it? Anyway, buy whole fish, and have your fish monger clean, scale, gut and cut it.  

 Recipe follows…

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Steamed Tilapia on the Fish Plate

Steamed Tilapia

One of my favorite fish dishes- Steamed tilapia, Chinese-style: Buy fresh tilapia. Put fish on plate. Drizzle soy sauce, vegetable oil. Steam 15-20 minutes. Throw in generous amounts of scallions, ginger, garlic, cilantro. (There was umeboshi paste in this one but that was an experiment and optional. Tasted great though.) Moist, soft, delicious fish. Now how simple is that?!

(And now you see why I bought the fish plate? :-D)