October 7, 2022

By Olivia Horwedel, WSG Science Communications Fellow

The final recipe of the 2022 Sustainable Seafood series is a savory Japanese custard, known as chawanmushi, perfect for the cooler fall weather to come. The original recipe was created by Chef Theresa Yoshioka for Oregon Sea Grant’s ‘Eat Oregon Seafood’ Campaign. It features two sustainable seafood species that are local to the Pacific Northwest, shrimp (we recommend spot prawns) and rockfish. This series has previously highlighted spot prawns, if you are interested in learning why spot prawns are sustainable, check out this recipe. Pacific rockfish is another sustainable seafood species that deserves attention in Washington.

Rockfish have been overfished historically, however, collaborative management strategies have changed in recent years. California, Oregon and Washington manage their rockfish fisheries through a ‘catch share’ plan that limits the total catch of these species. Innovations in gear design and fisheries collaboration has assisted in reducing bycatch by 75%. Further, research understanding fish behavior has helped to protect crucial habitat zones for rockfish species. These improvements in fisheries management have really helped rockfish grow and thrive on the West Coast, making it a sustainable species to use when cooking seafood!

 

Ingredients:

Serves 5

• 4 eggs
• 400 ml (~1 2/3 cups) dashi
• 1 tbsp sugar
• 1 tsp salt
• 5 tsp pink shrimp (WA spot prawns)
• 1 fillet Pacific rockfish
• 5 chestnuts or ginko nuts
• Mushrooms

Garnish

• 1 carrot
• 5 leaves water dropwort (can substitute cilantro)
• Spring onions

 

Instructions: 

1. Fill a steamer pot with 2-3 inches of water and place on high heat.
2. Beat eggs and strain through mesh strainer. Add cold dashi. Stir in sugar and salt.
3. Fill 5 cups halfway with chestnut, seafood and mushrooms. Pour egg mixture over ingredients in each cup. Top with slice of carrot and cilantro leaf.
4. Once steamer water is boiling, place filled cups in steamer. Steam uncovered for 7 minutes on high heat. Wrap the steamer lid with a towel, turn down heat to medium low and steam for 10 more minutes.

Recipe courtesy of Oregon Sea Grant.

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Washington Sea Grant, based at the University of Washington, helps people and marine life thrive through research, technical expertise and education supporting the responsible use and conservation of coastal ecosystems. Washington Sea Grant is one of 34 Sea Grant programs supported by the National Oceanic and Atmospheric Administration in coastal and Great Lakes states that encourage the wise stewardship of our marine resources through research, education, outreach and technology transfer.

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