Chef's Recipe : Victor Yu's Signature Steamed Seabass
Meet Victor Yu, Executive Chef at Yu Alderley Edge, and learn how to re-create his Signature Steamed Sea Bass
Since opening Yu Alderley Edge five years ago, recognition was swift, with Legacy of Taste awarding the restaurant a three-tier pagoda less than six months after opening, making Yu the only restaurant outside of London to attain such acclaim.
From the start, Executive Chef Victor Yu has created a menu which includes all of the traditional favourites, from Hot & Sour Soup, Dim Sum, Crispy Shredded Chicken to Fillet Steak Cantonese and Sweet and Sour Prawns, which sit alongside Victor’s unique take on a number of dishes, such as his Deconstructed Duck and Crispy Pancakes and Fresh Water King Prawn with Chillibean.
And there are dishes exlcusive to Yu as well, which include Roasted Black Cod with Miso and Champagne, King Prawns in Spicy XO and Wild Mushrooms and Wok-seared Wagyu Beef Fillet with Sweet Soy and Lime.
The look and feel of the restaurant is refined, modern and welcoming, with a blue light running the length of the dining area, offering a perfect contrast to the dark wood, Japanese anime artwork and low hanging lights, which were brought over from Egypt to create a truly unique feel to the space.
Victor’s career started as a kitchen porter for his father Charlie Yu in 1989, before moving to front-of-house then starting in the kitchen as a chef at the age of 22. Combined with the skills learnt from his father, collaborations with other well-known chefs, and travels across Asia, Victor honed and refined his style, becoming head chef at 28.
After opening Yu & You in Horwich in 1989, the Yu’s opened the doors to the award-winning Copster Green in 2004. Winning Best Chinese Restaurant in the UK by Gordon Ramsay in 2010, the restaurant quickly earned a sterling reputation which has only grown in momentum over this past decade.
In November 2015, Victor and brother Vinny Yu opened new venture Yu Alderley Edge, which is very much a venue which enjoys the evolution of Victor’s cooking, with dishes such as Victor Yu’s deconstructed Crispy Duck and Pancakes.
Victor has collaborated with a number of chefs, launching the sell-out Odyssey of Taste at Yu, welcoming Nigel Haworth, Steven Smith and Lisa Allen into the kitchen respectively. In addition to demos at food festivals, Victor is a regular at Northcote, offering cookery classes and teams up with Jeremy Pang at School of Wok for masterclasses.
CHEF’S RECIPE
Victor’s Signature Steamed Sea Bass, Spring Onion, Chilli and Ginger
INGREDIENTS
2 x 125g sea bass fillets (with the skin left on), 20g ginger, peeled, 2 spring onions, green tops only, ½ red chilli, seeds removed, A drizzle of rapeseed oil
SAUCE:
1 tbsp soya sauce, 1 tbsp rice wine, 1 tsp sesame oil, 1 tsp caste sugar, 1 tbsp water
METHOD
If you’re using a steam oven, preheat it to 200°C with 100% humidity. Alternatively, if you are using an electric steamer, preheat it following the manufacturer’s instructions or place a saucepan over a high heat, fill two-thirds with water and bring to the boil. Fit the steamer basket on top of the saucepan and reduce to a simmer.
Inspect the fish for pin bones and trim off any of the fat. Cut the fish fillets into three equal pieces and place in an ovenproof dish.
Use a sharp knife to slice the vegetables into fine julienne and place half in a bowl. Set the other half of the vegetables aside.
Heat a little rapeseed oil in a small saucepan and, when hot, pour into the bowl. Toss the ginger, spring onions and chilli into the hot oil using a spoon and then pour over the fish.
Use your hands to coat the fish well in the oil and then place skin-side down into the ovenproof dish.
Top the fish with the remaining julienne of vegetables and place in the steamer. Steam for 3 minutes.
In the meantime, make the sauce by placing all the ingredients in a small pan and bring to the boil. Remove from the heat.
To serve, arrange the fish in a row in. the centre of a warmed plate, with some pieces showing the skin, other pieces showing the flesh. Top with the julienne of vegetables and spoon some of the sauce around. Serve immediately.
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