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Singapore Chili Crab


Serves 4


1 ½  tbl cornstarch

3 tbl water

1 egg

3 tbl peanut oil

½ cup shallots, minced

3 tbl ginger, minced

3 tbl garlic, minced

3 - 4 Thai chilis, de-seeded and minced

3 - 4 lb dungeness crab clusters, cooked 

2 cup chicken stock

1 cup canned tomatoes, pureed

3 tbl Thai sweet chili sauce

1 ½ tbl sesame oil

2 tbl ketchup

2 tbl soy sauce

½ tsp salt

¼ tsp white pepper 

1 tbl sambal oelek (optional)

2 tbl green onion, thinly sliced (used for garnish)

2 tbl cilantro, minced (used for garnish)


In a small bowl, combine cornstarch and water together, set aside.

Heat a wok or large saute pan over medium heat. Once the pan is hot, add the oil, shallots, garlic, ginger and chilis. Saute, stirring periodically allowing the vegetables to color slightly, roughly 6-7 minutes. Add crab to pan and toss to coat.

Add the chicken stock, Thai sweet chili sauce, ketchup, soy sauce, sesame oil, salt and white pepper. Bring to a boil, then reduce to a simmer, allowing crab to warm through in the developing sauce. Once the crab has been heated through, remove the crab to a platter and set aside. 

Turn heat up to medium-high and add half of the cornstarch-water mixture, making sure to stir while adding. Sauce should become noticeably thicker. Add the egg to the remaining cornstarch-water mixture and whisk until the egg is thoroughly combined. Lower the heat to medium-low and drizzle in the egg-cornstarch-water mixture. Do not stir for the first minute, allowing the egg to cook and take shape. Then stir the sauce and add the crab back to the pan again, tossing to coat.

Remove pan from heat and place crab on a serving platter. Taste sauce and adjust salt and pepper as needed. Add the sambal oelek now if extra heat is desired. Spoon sauce over plated crab. Garnish with green onions and cilantro.

Serve with steamed rice.

Smoked Sablefish and Apple Chowder

For the apple butter:

  • 565 grams tart apples such as Granny Smith, unpeeled, cored, and chopped
  • 1 cup apple juice
  • 1/4 cup honey or maple syrup
  • 1/4 cup white wine vinegar
  • 1 1/2 teaspoons sea salt

For the chowder:

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 1/2 bulb fennel, cored and diced
  • 2 cloves garlic, chopped
  • Sea salt and coarsely ground black pepper
  • 2 large Yukon gold potatoes, peeled and cut into 1 centimeter cubes
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 cup white wine or pale ale (not too hoppy)
  • 4 cups whole milk
  • 2 cups whipping cream
  • 455 grams golden smoked sablefish, skinned, deboned, and diced
  • 1 cup fresh or frozen corn kernels
  • 1 Granny Smith apple, unpeeled and shredded
  • 1/4 cup chopped fresh chives or scallions
  • 1 to 2 tablespoons Apple Butter (see above)
  • Extra-virgin olive oil, for drizzling


For the apple butter:

  1. Combine all the ingredients in a large pot, and bring to a boil. Reduce the heat to low and simmer for one hour or until the liquid is reduced by half and the fruit is tender. Transfer the mixture to a blender or food processor and blend until smooth. Press the mixture through a fine-mesh sieve to remove the skins. Transfer to an airtight container and refrigerate. (This recipe makes extra. Apple butter will keep for several weeks, or freeze for longer storage. Gently warm before serving on the fish.)

For the chowder:

  1. Heat the oil in a large pot over medium heat. Add the onions, celery, and fennel, and sauté for seven minutes or until vegetables are softened and translucent. Add the garlic, season with salt and pepper, and cook about one minute more or until fragrant. Add the potatoes and thyme and bay leaves, then pour in the wine (or beer), stirring to scrape up the browned bits.
  2. Stir in the milk. Bring to a simmer over medium-high heat, reduce to medium-low, and cook for 15 minutes. Add the cream, sablefish, and corn, and cook for another five minutes or until the potatoes are tender and fish is warmed through.
  3. Taste and adjust seasoning with more salt and pepper if desired.
  4. Ladle the soup into individual bowls, add a tablespoon or two of diced apples, and sprinkle with the chives (or scallions). Dot each bowl with a teaspoon or two of the apple butter, and drizzle with olive oil.

Chef’s notes: Try using fruit butters with roasted halibut, spot prawns, scallops, and even salmon ice cream! Create variations by replacing the pears with quince or stone fruits such as peaches, apricots, and nectarines.

Mediterranean Sablefish with Olive Tapenade and Parmesan-Chive Polenta

Mediterranean Sablefish with Olive Tapenade and Parmesan-Chive Polenta

Recipe developed by Natalie Janicka.

Yields 4 portions. 


Mediterranean Sablefish

4 sablefish portions, 6 oz each

1 tablespoon kosher salt

½ teaspoon black pepper

2 tablespoons olive oil

Olive Tapenade

¾ cup Kalamata olives, pitted

1 tablespoon sun-dried tomatoes, chopped

1 tablespoon capers, drained 

1 tablespoon sweet onion, diced

1 clove garlic, rough chop

½ lemon, zested + ½ tablespoon of juice

1 tablespoon olive oil

⅛ cup parsley, chopped

⅛ cup basil, chopped 

Parmesan-Chive Polenta

4 cups water

1 cup polenta

1 teaspoon salt

2 tablespoons chives, minced

½ cup grated Parmesan cheese

To make the sablefish:

Salt and pepper sablefish filets, set aside. Heat a large saute pan to medium-high. Once the pan is hot add oil, then sablefish, skin side up. Turn heat down to medium and allow fish to cook for 6-7 minutes. Flip fish filet and cook for another 4 minutes.

To make the tapenade:

Place all ingredients into a food processor, and pulse until the olives have become roughly chopped. Be careful not to over blend into a smooth paste.

This can be made several days in advance to allow the flavors to meld. If made in advance, allow the tapenade to come to room temperature before serving.

To make the polenta:

In a medium saucepan, bring water and salt to a boil. Slowly stir in the polenta. Adjust the temperature down to a low simmer. Cover and stir occasionally until the liquid has absorbed and the grains of corn are fully cooked, approximately 25 minutes. 

Once the polenta is cooked, take it off the heat and stir in the Parmesan and chives. Hold warm for service.

To assemble:

Place the polenta in the center of the plate, then put sablefish atop the polenta. Spoon ¼ cup of the tapenade on the sablefish filet and serve.