Learn How to Make Soya and Mirin Sable Fish with a Pan Pacific Chef!

Every few weeks on the blog, I like to feature what’s new around the kitchen at the Cafe Pacifica Restaurant. Sometimes I’ll do a feature on a chef or just go around the kitchen snapping some cool photos.

For this month’s installment, I thought I’d do something a little more interactive and have one our pro-chefs create a dish and show readers exactly how to make it. For our recipe, I figured why not do something healthy, West Coast and extremely appetizing. And to make it all happen…I knew just the guy for the job.

Cooking with Chef Derrick Teramura

Chef Derrick has been with Pan Pacific for over 4 years and has a very diverse culinary background. He’s trained in French food and has an origin of Japanese and Chinese descent…a little of which he added to this meal.

Today I’m going to teach you guys how to make a Sable Fish that’s quick, healthy and fun to learn. This meal is very high in protein and low in carbs. We’ve also added Quinoa for some extra flavour, not to mention its numerous health benefits.

So first, let’s get started with the ingredients, marinate and preparation. Then on video I’ll walk you through the whole process for a closer look.

Soya and Mirin Sable Fish with oven Dried Tomato and Shiso Leaf

To get you started your going to need the following:


½ cup sake
½ cup soya
½ cup mirin
½ cup water
¾ cup brown sugar
1 tablespoon yuzu
4 pieces Sable fish – 6oz each

2 Roma tomatoes
2 chopped garlic cloves
2 tablespoon extra virgin olive oil
2 sprigs fresh thyme
Pinch sea salt

1 cup quinoa
1 cup dashi (Available at Asian stores)

7 shisho leaves (Available at Asian stores)
24 pcs of French Beans blanched

½ cup Japanese mayo
1 teaspoon Sriracha sauce


1) Marinade

Put sake in pan and bring to a boil. Flambe to burn off alcohol then add soya sauce, mirin, ½ of water, brown sugar and yuzu. Once brown sugar dissolves let the marinade cool down. Place the fish and marinade in zip lock bag and refrigerate overnight.

2) Oven Dried Tomato

Blanch and peel 2 Roma tomatoes. Cut each tomato into quarters and cut away seeds. In a bowl toss the 8 leaf shaped tomato quarters along with extra virgin olive oil, garlic, thyme and sea salt. Place on a baking tray and bake in a convection oven at 200F for 50 minutes or until dry but still moist in the center

3) Quinoa

Combine quinoa and dashi to cook in rice cooker or as you would cook regular rice. Keep warm.

4) Siracha chilli ailoli

Whisk Japanese mayo and siracha chilli sauce (put it in squeeze bottle if possible)
Pre heat oven to broil and cook fish on bottom rack for 8-10 min or fully cooked. Once fish is cooked, slice oven dried tomato and 3 shisho leaves into thin strips and combine with quioa

5) Plating

Place the fragrant quinoa mixture int the center of the plate. Put dots of aioli around the quinoa and alternate with blanched French beans. Gently place the baked sable fish on top of the quinoa mixture and garnish with shisho leaves.

For a handy video recap, watch Chef Derrick go over the steps:

So there you have it – whether you’re looking to impress a date with your new cooking skills or you’re just trying to feed the kids…here’s an easy recipe you can try at home.

If being around the kitchen isn’t your thing or you just want to compare your creation with the pros, you can order this very dish next month (November) when the Cafe Pacifica Restaurant launches its new menus.

Bon Appétit!