Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Douglas Ell, Sous Chef from Heritage Asian Eatery: Doug entered the culinary scene 3 years ago and currently serves as Sous Chef at Heritage Asian Eatery. He first found his calling in cooking because he was (and still is) hungry all the time. Douglas’s favourite dish to cook is rice, which he cooks in bounty.

Prep Time: 45 Min

Serving Size: Serves Two Adults

Skill Level: Moderate

Ingredients

  • 1 tbsp. of sugar
  • Zest from 5 large lemons
  • 1 tsp. lime juice
  • ⅓ cup + 2 tsp. of instant dashi stock powder
  • 1½ tbsp. of Khao Khua (toasted raw rice blended)
  • 2 birds eye chilies
  • 3 tbsp. of vegetable oil
  • 20 cilantro stems
  • 2 large shallots
  • 5 garlic cloves
  • 350g troll-caught BC albacore tuna loin

Instructions

Thai BBQ Sauce (Nam Jim Jaew)

  1. Toast 1⅓  tbsp. of raw rice grains in an oil-free pan on high heat until fragrant.
  2. Remove from heat and crush the grains until fine.
  3. Combine 2 tsp. of instant dashi stock powder, 1 tbsp. of sugar, 1 tsp. of lime juice, 2 pinches of chili, 2⅓  tbsp. of vegetable oil in a blender.
  4. Mince 20 cilantro stems and 2 shallots, and mix into blender with 5 garlic cloves.
  5. Blend the ingredients together and set aside.

BC Albacore Tuna

  1. Season a 350g albacore tuna loin with 1½ cup of lemon zest and 1⅓ cup of instant dashi powder. Let it sit for 30 minutes.
  2. Wipe excess cure from the tuna.
  3. Using an oil-free pan on high heat, sear the tuna on each side for 30 seconds.
  4. Remove from heat and set aside.

Assembly

  1. Thinly slice any dense vegetable of your choice (such as carrot) and plate at the center of the dish.
  2. Plate the tuna on top of the vegetables and dress both with ingredients with Thai BBQ Sauce. Serve alongside a bowl of rice.

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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