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0:00
Hey everybody, I'm Chef Trevor, Chef de Partie of Benchmark Restaurants at the Canadian Food and Wine Institute
0:05
And today, on a special edition of Cooking with Trevor, we are in the heart of Kensington Market in Toronto
0:10
And I'm here with an extra special guest, dynamic young chef, Luke Hayes
0:14
Luke, why don't you tell me a little bit about yourself and what we're going to be doing here today. Yeah, of course. Great that you could be here. Really excited to see you
0:20
I'm Luke Hayes. I run Lust, which is Luke's Underground Supper Table, and it's one of the world's top underground supper clubs
0:26
A supper club. So that's not something somebody would be really familiar with on a normal basis. Yeah
0:31
What's different about a supper club than a regular restaurant? So many things. But probably the main thing is that it's going to be in an open kitchen
0:36
You're going to meet new people. So everybody's kind of seated together, having a great time
0:40
So it's more like an interactive dining experience. It is. It's social. And that's one of the things that keeps people coming back
0:45
Alright, Luke. So we've got a bunch of ingredients in front of us today. It looks like we're going a little bit Asian. So why don't you tell our guests what we'll be making today
0:51
Yeah, we're definitely going Asian. We're going to be going to Vietnam. We're going to have a Vietnamese fish salad with sawtooth garlic and chili
0:56
It's all going to happen with salmon. So let's get started cooking with Luke. So Luke, why don't you tell everyone what we've got in front of us today
1:21
Of course. First thing first, we've got some salmon right here. We've got some limes, fish sauce, chili garlic sauce, which I made instead of bought
1:29
But you can totally use a store-bought one. Some red onions and carrots, which I gave a quick pickling treatment to
1:34
Just a bit of white vinegar. Five or ten minutes. Then rinse it off. It kind of softens them and adds a little bit of brightness
1:39
Garlic, peanuts, mint, some sesame seeds, a little bit of the avocado oil, and some sawtooth herb
1:46
Luke, why don't you tell us what kind of profile sawtooth has and why it lends itself so well to this dish
1:51
Yeah, sawtooth herb is super popular in Vietnamese and Southeast Asian cooking in general
1:55
It's a lot like cilantro. Richer, maybe a little bit lemonier. I love it, but obviously sawtooth and cilantro are kind of divisive
2:01
So if you don't like it, you could put in basil. You could leave it out. You could just use extra mint and it's going to be good no matter what
2:07
Alright Luke, so let's get started with this salad today. Tell everyone how you're going to work with the salmon
2:11
First thing is to skin it and then we're going to cube it. Alright, and what type of salmon are we working with
2:17
We are working with wild caught salmon from the fishmongers next door
2:21
Oh, wonderful. It's all about local and beautiful. Well, we are in the heart of the Kensington Market, which is a wonderful place for fresh produce
2:28
In Toronto, you can find anything here. This is one of my favourite preparations for salmon because it's just so fresh
2:34
The flavours are really dynamic. They kind of explode in your mouth. And you have so many different textures and so many different ingredients kind of coming together
2:41
So that's why I love it so much. And I often find too with salmon, a lot of times people just overcomplicate the presentation of salmon
2:46
Salmon has such an awesome flavour all on its own. You never really want to do too much to it
2:51
I mean like the ingredients, if they're beautiful, if they're fresh, if they're full flavoured, just kind of enhance them
2:56
You don't need to make it into a show. So the preparation here, do we marinate this
3:00
Nothing at all. We get the garlic sauteing and then we can kind of add the fish to the pan and get that started
3:05
But the next step, we need these crushed. So how about you pop them into the mortar and pestle and do your thing
3:10
Sure. And are these just dry salted or roasted? Unsalted but roasted, yeah
3:14
Roasted, unsalted peanuts. I love the romanticism of doing it by hand
3:22
Really interesting too when you use the mortar and pestle because you really squish out the oils when you're cooking. Yeah
3:27
The fragrance is so much better. What's the next step? Well, I'm just squeezing some lime juice
3:31
And then if you want to throw in three tablespoons of this fish sauce
3:35
It's up to you. If you want to use three tablespoons in this dish, go right ahead. If you want to scale back the saltiness a little bit, just use two or one
3:42
And if you love that flavor, like that richness, the umami that it gives, you can always use a bit more too. Perfect
3:47
So it's totally customizable and that's another thing I love about recipes like this. If you like it really limey, feel free to add more lime juice
3:53
If you love the crunch of the peanuts, you know, definitely add more of them. It's really versatile depending on what you like to cook
3:59
One thing we should talk about because a lot of our guests might not be familiar with cross contamination specifically. Yeah
4:05
Is before we want to cut these herbs on our cutting board, we definitely want to take a second and wash and sanitize this cutting board
4:12
Because we got a little bit of fish on the one side and we really don't want any cross contamination
4:17
Especially because the rest of this dish won't be cooked. Exactly. Yeah
4:21
So our cutting board is clean and sanitized and we're ready for the next step. Perfect. And that is the cutting of our sawtooth
4:26
So what are we looking for picking out sawtooth from the grocer
4:30
It's like any herb. You want it to look fresh. You want it to look vibrantly green
4:34
You want it to look like it was just picked. And you can kind of tell sawtooth because it literally has little jagged edges along it. Right
4:41
So it's like this grassiness and it just looks fresh and beautiful. And we're just going to remove the stem here
4:46
About there. Yeah, we're just going to take that off. And I'll pick some of the mint here and we can do that afterwards
4:53
And remember everyone, it's not a race. It's about getting everything the same size
4:57
And leaving your fingers on. Yes, leaving your fingers intact. We always talk about proper knife skills and how important it is
5:04
Do you want to pop it into the bowl? Yes. And then you can chop up the mint. So I'm just giving this a rough small chop like you said
5:12
And it smells super fragrant. Very fresh. Like so many of the other things we got from Kensington this morning
5:17
So we've done all our chopping. All the prep is done. It's complete. So we're ready for the cooking phase
5:22
So what's the first step for cooking today? First step is we're going to saute the garlic for about 30 seconds or a minute
5:27
Then add in the salmon. Now I've noticed with the garlic today you haven't really cut this to a pulp or a puree
5:32
Which a lot of times on the show we do. I think today you've left a little bit bigger because we want the garlic crunch in this dish
5:38
You want the flavor? I mean garlic is a very strong flavor, right
5:43
So sometimes you want it to be more hidden in a dish. Sometimes you want it to be bigger like this
5:47
Sometimes you just slice the cloves and leave them really chunky. And sometimes you leave it raw
5:51
Like in a lot of Sichuan cuisine and a lot of Chinese food. Yeah, it's raw. Certain regional variances will give you raw garlic right in the mix at the last minute
5:58
And I love that flavor and that texture that it gives. Alright, so we're going in a non-stick pan with the salmon
6:02
Why would we use a non-stick pan as opposed to a regular pan? Because this is more like a gentle saute instead of a hardcore high heat sear. Perfect
6:10
So that totally works for this type of thing. Otherwise your salmon is going to stick like crazy
6:14
Yeah, we want to really maintain that fish. And you want it to look good
6:20
And keep the cubes nice. I hate when it flakes off and looks difficult
6:24
And sad. It looks sad. It looks so sad. It looks sad
6:28
So I just tossed in a bit of the avocado oil. Yep. Let the pan heat up for two seconds. You always want to hear that characteristic sizzle when you drop something in
6:34
It sounds sexy. What can I say? Now do we want to brown the garlic in this case
6:39
Not much. Or are we just trying to release the flavor of the garlic? Yeah, just release the flavor
6:43
Soften it up a bit. Get rid of that raw flavor and texture. But that's about it. So while this is kind of starting, how about you add the pickled veg. Okay
6:56
And you just said you just did this simple with white vinegar? Just a very quick pickle
7:00
50% white vinegar, 50% water. Leave it in for 10 to 15 minutes
7:04
And it's not really to pickle it. It's just kind of soften it and add a tiny, tiny bit of tang
7:09
Then rinse it off under cold water and it's good to go. Yeah, so the chili garlic sauce I made, it's just with dried chilies, some fresh Thai bird's eye chilies
7:15
bit of garlic, a little bit of soy. So it's rich, really spicy, a little bit of smoky
7:20
But not everybody's going to make it. So you can totally feel free to just go out and buy a jar of like a good Vietnamese chili garlic sauce
7:25
It's going to do the job equally well. And I think it's so important to kind of just try out the different flavors
7:30
If you're not used to them, see what you like, see what you don't like. And just kind of like have fun in the kitchen
7:34
And that's what I love about so many of these different cultures. I mean, I love Southeast Asian, regional Asian flavors, like village by village type of thing
7:41
Because everything is different. It's all about just punching above its weight. You have a few different ingredients kind of coming together
7:46
Like this, you know, it's carrots, it's onion, it's salmon, it's garlic. But by the time you put it onto a plate and take a bite, it's like, holy shit
7:53
I kind of saw all of those things match together. Yeah. Like personally, I'd be good with it about there because it's going to have a bit of carry over cooking
8:00
If you want to toss that into the bowl. And we just want all the liquid and moisture from the garlic in there
8:08
I've got the sesame seeds right here. All right. Throw in a couple of spoonfuls of those
8:13
Then if you want to add the fish sauce lime mix. Then I will put in a bit of the mint
8:23
A bit of the sawtooth. All right. Maybe the same amount. We can always add more if we need to
8:27
All right. So about there. Yeah, that looks good. Perfect. And we just gently toss it all together
8:32
Very gently toss it all together. I think that is absolutely delicious
8:43
And I love that you can taste the characteristics of your chili sauce
8:47
It really comes through that there's something special about it. Thank you so much
8:54
Thank you. There you have it. So it's the Vietnamese fish salad with the sawtooth herb, the chili, garlic, and a bunch of other amazing exotic ingredients
9:07
And it really has this characteristic awesome spice to it from that homemade chili and garlic sauce
9:11
You really get the characteristic flavor from that sawtooth in there. That very lemony, herbaceous flavor
9:16
So bright, right? And it really livens everything up. Even the quick pickling on those vegetables is superb
9:21
And the crunch and the sourness with the heat and the sweetness from the mint
9:25
Luke, I really appreciate all you've done today on the show for us. Yeah, thank you so much
9:29
And your Supper Club sounds exciting. I'd really love to come try it out sometime
9:33
It's a date. Wonderful. Well, everybody, that's all we have for you today on Cooking with Trevor
9:37
Thank you for joining us on our very special episode here in the heart of Kensington Market with Lust Supper Club superstar, Luke Hayes
9:44
Thanks, everybody. Bye
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