Pan-Seared Arctic Char in...Pan-Seared Arctic Char in Ginger-Yuzu Dashi

Name: Pan-Seared Arctic Char in Ginger-Yuzu Dashi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 x 150g Arctic Char fillets, skin-on; 1 small piece of dried kombu (approx 2-inch square); 1 inch fresh ginger, peeled and julienned; 1 tbsp fresh yuzu or lime juice; 2 tsp light soy sauce or tamari; 2 heads baby bok choy, halved lengthwise; 1/4 cup shelled edamame; 3 radishes, thinly shaved on a mandoline; 1 tbsp grapeseed oil for searing; 500ml filtered water

🍴

Cuisine

Contemporary Fusion

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Medium

A refined, heart-healthy masterpiece featuring crispy-skinned Arctic char nestled in a fragrant ginger-infused kombu broth with vibrant spring vegetables.

Contemporary FusionMedium

Ingredients

•2 x 150g Arctic Char fillets, skin-on

•1 small piece of dried kombu (approx 2-inch square)

•1 inch fresh ginger, peeled and julienned

•1 tbsp fresh yuzu or lime juice

•2 tsp light soy sauce or tamari

•2 heads baby bok choy, halved lengthwise

•1/4 cup shelled edamame

•3 radishes, thinly shaved on a mandoline

•1 tbsp grapeseed oil for searing

•500ml filtered water

Cooking Instructions

01
In a small saucepan, combine water and kombu. Bring to a gentle simmer (do not boil), then remove kombu. Add julienned ginger and soy sauce, simmering for 5 minutes to infuse.
02
Blanch the halved baby bok choy in the broth for 2 minutes until tender-crisp. Remove bok choy and set aside. Stir yuzu juice into the broth and keep warm on low heat.
03
Pat the Arctic char fillets extremely dry with paper towels. Season the skin side with a fine pinch of sea salt.
04
Heat grapeseed oil in a heavy-bottomed pan over medium-high heat. Place fillets skin-side down, pressing lightly with a spatula for 30 seconds to ensure even contact. Cook for 4 minutes until skin is glass-like and crisp.
05
Flip the fish and cook for only 30-45 seconds more for a medium-rare center. Remove from heat immediately.
06
To plate, place bok choy in the center of shallow bowls. Pour the warm dashi broth around the base. Top with the fish (skin-side up), then garnish with edamame, shaved radishes, and the remaining ginger from the broth.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023