Feast Tofino is well underway, and we have the third and last recipe from our local chef community to share with you.  Chef Nick Nutting has called Tofino home for over ten years and can often be seen fishing and foraging foods not too far away from his kitchen at Wolf In the Fog. This recipe is named after the tiny community of Bamfield, located south of Tofino and of Ucluelet in Barkley Sound.

 

Bamfield Seaweed Salad

Serves four people as an appetizer

INGREDIENTS:

• 50g dried seaweed (macro and bull kelp)
• 500 ml chopped shiitake mushrooms (stems removed)
• 200 ml canola oil
• 250 ml rice wine vinegar
• 5 cloves garlic (minced)
• 1 thumb sized piece of ginger (minced)
• 1 tablespoon sambal
• 1 teaspoon sesame oil
• 1 bunch of scallions (finely chopped)
• 250 ml daikon radish (diced)
• 250 ml puffed wild rice

Method:

Rehydrate the dried seaweed by soaking in cold water for about 20 minutes. Julienne the seaweed and blanch in boiling water for 2 minutes. Rinse in cold water thoroughly and hang in a strainer to dry.

In a sauté pan over medium heat, add canola oil, garlic and ginger and sauté until golden. Add mushrooms and vinegar and simmer until cooked. Season with sambal and sesame oil. Cool and combine with seaweed and scallions. Garnish with diced daikon radish and puffed wild rice.

Bulletin

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