Pan-Seared Arctic Char in...Pan-Seared Arctic Char in Lemongrass-Kombu Dashi with Forbidden Rice

A refined, nutrient-dense masterpiece featuring crispy-skinned Arctic char submerged in a fragrant, umami-rich aromatic broth, paired with antioxidant-heavy black rice.

Ingredients

Cooking Instructions

1. 01

   Rinse the forbidden rice and combine with 1 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender.

2. 02

   In a separate saucepan, combine 2 cups of water, the kombu, bruised lemongrass, and ginger. Bring to a gentle simmer (do not boil) for 15 minutes to infuse, then strain and keep the broth warm.

3. 03

   Pat the Arctic char fillets completely dry with paper towels. Season the skin side generously with sea salt.

4. 04

   Heat a heavy-bottomed skillet over medium-high heat with grapeseed oil. Once shimmering, place the fish skin-side down and press lightly with a spatula for 30 seconds to ensure even contact.

5. 05

   Sear the fish for 4 minutes until the skin is golden and crisp. Flip gently and cook for only 45-60 seconds more to keep the center succulent and medium-rare.

6. 06

   While the fish rests, quickly blanch the baby bok choy in the warm lemongrass broth for 2 minutes until vibrant green but still crisp.

7. 07

   To serve, place a mound of black rice in the center of a shallow bowl. Arrange the bok choy alongside it.

8. 08

   Place the char fillet on top of the rice, skin-side up. Carefully pour the hot lemongrass broth around the base.

9. 09

   Garnish with shaved watermelon radish and shiso chiffonade. Serve immediately.