broiled citrus miso sablefish + my january pantry highlights
broiled citrus miso sablefish + my january pantry highlights
'of rice & yams' no.6
Hello, new subscribers! Thank you for joining me here 🥰
I got the sweetest message last week, and it gave me fuel for what I do.
Your recipes sound amazing! And yet achievable. Recent diagnosis of celiac disease has thrown me for a loop. Learned to cook, bake, everything with wheat flour. And your recipes give me hope that I can find a new way to eat interesting, delicious food again.
I cannot WAIT to bring my book into the world with the goal of creating more room at the table for everyone. It features over 90 playful Asian-inspired recipes, all gluten-free, accompanied by adaptable dietary options and a curated playlist to jam to while you’re cooking! In the meantime, I’ll be posting recipes and insights here, and on @mybfisgf. If you have any questions about navigating gluten-free livin’ at all, don’t hesitate to reach out.
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If there’s one thing writing a cookbook has taught me, it’s the art of being present. 2024 is all about embracing the calm before the whirlwind of my 2025 book launch and the changes that come with it. Lately, this has looked like deep dives into cookbook edits, picking up steady copywriting projects, and finding new connections and collabs for the year ahead (really trying to make some sort of pop-up dinner happen!). It’s shaping up to be a fun mix of work gigs, making time for playful hobbies, and nurturing relationships, both old and new. I’m dropping the shoulds in favour of more feel-goods this year, and things already feel like they’re aligning quite nicely!
In the midst of all this, my kitchen experiments have become more spontaneous, relying heavily on these top 5 gluten-free essentials in my pantry. Here are my January favourites:
PANTRY HIGHLIGHTS
Masienda’s Masa Harina – Our top choice for masa harina when it comes to making corn tortillas. They source beautiful heirloom corn directly from small-scale farms in Mexico and provide fantastic recipes and videos on all things masa. This cochinita pibil will be on rotation forever.
Yellowbird’s Sriracha – This delicious, organic alternative offers a flavourful solution to the whole Sriracha debacle.
Holy Duck’s Chili Oil – Vancouver-made chili oil in duck fat?! Need I say more? For an indulgent twist, try their version with salted egg yolk. And for my plant-based peeps, they have an equally savoury version made with mushrooms.
Luv the Grub’s Chutneys – I’m not usually a chutney girl, but I do LUV the Grub. We’ve been quickly going through a jar of their Blueberry Sage Chutney, mostly on Breton gluten-free crackers and cheese.
New York Shuk’s Preserved Lemon Paste – This convenient paste is a game-changer for adding bold flavour to soups and stews. I sometimes use it interchangeably with yuzu paste (see recipe below), since I love all things citrus.
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WINGIN’ IT IN THE KITCH
We’ve recently discovered Skipper Otto, the seafood equivalent of a CSA. With this service, you support independent, small-scale fisheries and receive fresh catch-of-the-day flash-frozen seafood. I love that they also include stories of their fishers on the packaging. We’ve been savouring their sablefish (black cod), which has the best texture among white fishes IMO — it’s moist, flakey, and holds up to high-heat cooking.
Give this broiled citrus miso sablefish a try, paired with your favourite grains and roasted veggies. Once you find preserved lemon or yuzu paste, they’ll become go-to pantry items, adding brightness and sharpness to soups, stews, salad dressings, and sauces.
Broiled Citrus Miso Sablefish
Serves 3 to 4
Ingredients
2 tbsp (gluten-free) miso paste
1 tbsp (gluten-free) cooking wine or sake*
2 tsp maple syrup
2 tsp (gluten-free) soy sauce or tamari
1 tsp yuzu paste, preserved lemon paste, or chopped preserved lemons
1.5 lb sablefish fillet
*If you can’t find (gluten-free) cooking wine or sake, you can use 1 tablespoon of mirin and omit the maple syrup.
Instructions
Heat the oven to high broil. Line a baking sheet with aluminum foil.
In a small bowl, whisk together the miso paste, cooking wine, maple syrup, soy sauce, and citrus paste until uniform in consistency.
Lay out the sablefish on the prepared baking sheet and rub the mixture over the fish, covering the entire surface area.
Broil for 10 to 15 minutes on the top rack, until charred, moist, and flakey.
Serve with your favourite (gluten-free) grains and roasted veggies!
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MUSIC SOUNDS BETTER WITH YOU
Just like the powerful way food evokes memories, music has always been essential in marking moments of my life as well 🎵
Check out my latest playlist, perfect for cozying up with a cup of tea or having friends over for dinner. It’s funky and soulful, and very much reflective of my mood these days. Let me know if you enjoy it!
✌🏼 Peace, love, and good food,
Jannell