Red Fish + Blue Fish = Best Fish
January 5, 2010 by Hedonista · Leave a Comment
Victoria’s red fish, blue fish on Wharf street is, quite frankly, da bomb.
Simon and Kunal greet customers from the pickup portal in their sea cargo container of a restaurant.
Since August 3, 2007, this place – located, rather appropriately, in a sea cargo container – has offered sustainable, 100% Ocean Wise seafood (Ocean Wise being a Vancouver Aquarium conservation program launched to help restaurants and their customers make environmentally-smart seafood choices.) They don’t serve nuts, dairy, or meats. They make everything from scratch (save the soda pops and mayo). They also have a very comprehensive reuse and recycle system, complete with biodegradable (i.e., made from potato starch) dishware, utensils and napkins … even the vegetable oil they fry with powers their company automobile!
Now, aside from the good karma from Mother Nature and King Neptune, this place arguably has the best fish ‘n’ chips in town. “We’re not a “chippy” – we’re slow, sustainable fast food,” Simon says (just couldn’t resist).
Agreed; the best part by far is their foodie fare – from their curried ketchup to the deep-fried dill pickle, this comfort food is lovely.
“I’m tired of bad fish ‘n’ chips,” says owner Simon Sobolewski. Simon, along with chef Kunal Ghose (who is, according to Simon, “the soul of this place”), open at 11:30 a.m. and close at 5:00 p.m. on good weather days and 3:00 p.m. on bad weather days; during the long, summer days, expect 30- to 45-minute waiting lines. Sound to be a bit much? Once you read the tasting notes that follow, you’ll understand:
(Dairy-free) Pacific Rim Chowder – made with coconut milk, this soup is loaded with sweet corn, garlic and pacific white fish confit; absolutely to die for. The recipe is immediately below – in both U.S. and Canadian measurements, thank you very much (many thanks, Simon)!
PACIFIC RIM CHOWDER
Fish 'n' chips 'n' tacones 'n' ... a deep-fried dill. Mmmmmm!
INGREDIENTS:
- 1 oz (28 mL) mixture of olive oil and canola oil
- 1 can corn
- 1½ cups (375 mL) each: diced onion, carrot, celery and par boiled potatoes
- 2 tbsp (30 mL) each: toasted ground cumin and coriander seed
- 2 tbsp (30 mL) sea salt and black pepper mix
- 1 bunch cilantro stalk minced
- 2 oz (57 mL) crushed garlic
- 4 oz (114 mL) sweet-chili sauce
- 2 oz (57 mL) chipotle puree
- 2 cans coconut milk
- 1 oz (28 mL) hot sauce
- 1 oz (28 mL) Worcestershire sauce
- Garnish with cilantro leaves and green onion
- Optional: fish or seafood
DIRECTIONS:
1. Saute all dry ingredients until veggies are soft, then add wet ingredients (chili sauce, chipotle puree, coconut milk, hot sauce and Worcestershire). Simmer for 15 minutes.
2. Kunal Ghose makes a confit of the seafood (Pacific white fish: cod and halibut) and adds some to each bowl at the last minute. But home cooks may use sustainably harvested fish or seafood, such as prawns, scallops or lobster. Cut seafood into small pieces, then simmer it in the chowder for a few minutes before serving (serves 6).
Wild Pacific Fish + Chips – From halibut to salmon to cod, they batter their fish in tempura and serve it up with homemade, creamy-yet-spiced coleslaw, hand-cut and twice fried Kennebec chips, and perhaps the best tartar sauce I’ve ever tasted (dill, parsley, garlic, horseradish, and dijon).
Fish Tacones – these “taco cones” are offered with such tasty seafood treats like salmon, albacore tuna, oysters, scallops, cod, and shrimp – even edamame tacones (the vegetarian option).
Sammies, salads and BBQ are also on the menu.
Convinced? Maybe wanna fly to Victoria right now? Sorry, my dear hedonists – for red fish, blue fish is closed for the Winter; they reopen February 1st.
P.S. – They also have a cart at the Cook Street Village. It’s name? Why, one fish, two fish of course! (Hmmm … I wonder if Dr. Seuss loved seafood….)
