Steelhead Crudo with Fermented Blueberry Nam Jim, Balsamic Pickled Blueberries, Crispy Ginger (Blueberry Fest 2025)

Blueberry Fest is one of the most popular summer foodie events at UBC. Every year hundreds stop by for delicious blueberry treats, local produce, entertainment, and live cooking demos.

This year we're joined by Chef Warren Chow, Executive Chef of Wildlight Kitchen and Bar and recipient of Michelin’s first-ever Young Chef Award for Vancouver in 2023. Wildlight is an approachable, premium-casual concept that highlights ethically sourced and seasonal ingredients in modern all-day dishes.

If you can't make the cooking demo on July 23rd, 12 - 1pm, at the UBC Bookstore Plaza, follow the recipe below to try out the dish.

Steelhead Crudo with Fermented Blueberry Nam Jim, Balsamic Pickled Blueberries, Crispy Ginger

Yields: 4 appetizer portions
Time: 3 days fermentation + 30 mins prep

Fermented Blueberry Nam Jim

Ingredients

• 1 cup fresh blueberries
• 1 Thai bird’s eye chili, chopped
• 2 garlic cloves, minced
• 1 tbsp palm sugar
• 1 tbsp lime juice (added after fermentation)
• 1 tbsp fish sauce
• 1 tsp salt

Method

1. Ferment: In a sterilized jar, mash blueberries lightly with chilies, garlic, salt, and sugar. Add the starter brine (if using).

2. Cover loosely with cheesecloth or a fermentation lid and let ferment at room temp (18–22°C / 64–72°F) for 2–3 days.

3. Once tangy and bubbly, blend with fish sauce and lime juice until smooth. Adjust to taste (more lime or fish sauce if needed). Add a tbsp or two of water if it is too thick and strain.

4. Store in fridge until use (up to 2 weeks).

Balsamic Pickled Blueberries

Ingredients

• ½ cup fresh blueberries
• ¼ cup white balsamic vinegar
• 1 tbsp water
• 1 tsp sugar
• Pinch of salt

Method

1. Bring vinegar, water, sugar, and salt to a simmer.

2. Pour hot liquid over blueberries in a small bowl or jar. Let cool, then refrigerate for at least 1 hour (better after 1 day).

Crispy Ginger

Ingredients

• 2-inch piece of ginger, peeled and julienned very finely
• Neutral oil for frying
• Pinch of salt

Method

1. Heat oil in a small pan to 325°F (160°C).

2. Fry ginger until golden and crisp (watch closely; it burns fast).

3. Remove to paper towel, sprinkle lightly with salt.

Steelhead Crudo

Ingredients

• 200g very fresh steelhead trout (sashimi-grade), skin removed (Can substitute for salmon or hamachi)
• Flaky sea salt
• Lime zest
• Olive oil (optional, for finishing)

Method

1. Slice trout thinly (sashimi-style or in ribbons).

2. Lightly season with flaky salt and lime zest just before plating.

To Plate (per portion)

1. Arrange 4–5 slices of steelhead in a line or circular pattern.

2. Pour small amount of fermented blueberry nam jim around or under the fish.

3. Scatter balsamic-pickled blueberries artfully — 4–6 per plate.

4. Top with a few strands of crispy ginger.

5. Optional: Add micro herbs (e.g., cilantro, shiso, mint, or purple basil), a drizzle of olive oil, and a final dusting of lime zest.