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BRITISH COLUMBIA

Diverse, fresh and unique are all words that most accurately describe British Columbia’s (BC) cuisine. Vancouver experienced a flood of immigrants from Hong Kong in the 1990’s, which turned the area into a mecca for Asian food lovers. The Asian influences have since fused with local produce and seafood as well as traditional European cooking styles to help create a truly memorable culinary experience.

Chef George Kulai’s recipe draws from all of BC’s influences, combining rice, grilled halibut and fresh vegetables with an Asian twist.

“Rice is a wonderful and healthy alternative to more traditional starches. I love cooking with rice because its versatility allows me to create many exciting dishes.” ~ Chef George Kulai
 
Roasted Pepper & Rice Sandwich with Grilled Halibut, Oyster Mushrooms & Orange Szechwan Vinaigrette

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Vinaigrette:  
1 minced garlic clove 1
1 tsp minced ginger 5 mL
2 tsp orange zest 10 mL
2 tbsp orange juice 30 mL
2 tbsp soy sauce 30 mL
2 tbsp rice wine vinegar 30 mL
1 tsp sesame oil 5 mL
1 tsp each, salt and pepper 5 mL
     
Halibut and Rice:  
1lb halibut fillets, cut into 4 oz (125 g) portions 500 g
1 tsp each, salt and pepper 5 mL
1 nori sheet (dried seaweed) 1
2 each, roasted red and yellow peppers 2
1-1/2 cup cooked USA sushi rice, cooled to room temperature 375 mL
1 tsp toasted sesame seeds 5 mL
2 tsp olive oil 10 mL
12 asparagus spears, cut 4-inch (10 cm) lengths 12
1 tbsp butter 15 mL
1/2 cup minced shallots 125 mL
1 minced garlic clove 1
2 cups oyster or chanterelle mushrooms, quartered 500 mL
2 tbsp chopped fresh thyme, tarragon, basil combined 30 mL
 

Whisk together garlic, ginger, orange zest, orange juice, soy sauce, vinegar, oil, salt and pepper. Set aside.

Sprinkle halibut with salt and pepper. Refrigerate until ready to use.

Using a 3-inch (7.5 cm) round cookie cutter cut 4 circles each from the nori sheet and red and yellow peppers. Wrap a plate in plastic wrap and place a greased cookie cutter on plate. Press a 1/2-inch (1 cm) thick layer of rice into the bottom of the ring - press down firmly. Follow with a layer of nori, then red pepper, then yellow pepper. Top with a layer of rice, pack down firmly and sprinkle with toasted sesame seeds. Lift cookie cutter from sandwich. Repeat three times. Sandwiches can be served at room temperature or warmed slightly in a microwave.

In large skillet, heat olive oil over medium high heat, add halibut and sauté until golden and cooked through, turning once, about 4 minutes each side.

Steam asparagus until tender crisp, about 2 minutes. Set aside.

In same skillet, melt butter over medium high heat. Add shallots and garlic, stirring until tender, about 3 minutes. Stir in mushrooms and cook until golden, about 7 minutes. Sprinkle with herbs.

Plating:
Cut rice sandwich in half. Place sandwich in centre of plate with round edges touching and straight edges forming a wide ‘V’. Spoon a 1/4 of the mushrooms to form a cascade from the hollow of the ‘V’. Top with 3 asparagus spears and one piece of halibut. Drizzle with vinaigrette. Assemble remaining plates in similar fashion, serve immediately.

Makes 4 servings.
 

CHEF BIO: Chef George Kulai turned his passion for food into a passion for cooking when he enrolled in the Culinary Arts Program at Malaspina University-College in Nanaimo, British Columbia in 1985.  After finishing the program, George completed a 3-year apprenticeship at The Mahle House Restaurant in Cedar – one of Vancouver Islands’ best restaurants. What followed was a career that saw him working in some of the best hotels and resorts in BC and Portugal. His career came full circle when he accepted the position of Chef Instructor at his alma mater in 2004.

COLLEGE BIO: Malaspina University-College’s world-recognized 12-month Culinary Arts (Professional Cook Training) program provides men and women with the skills and expertise to enter the field of professional cooking — one of the most dynamic career choices in the world today.