Glazed Wild Arctic Char Recipe

Prep fish

Pat the Arctic char dry with paper towels. Season both sides lightly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Make tamarind caramel glaze

In a small saucepan over medium heat combine 3 tbs tamarind paste, 4 tbs dark brown sugar, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs mirin, 1 tsp grated ginger and 1 tsp grated garlic. Stir to dissolve sugar and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, until thickened to a glossy syrup that coats the back of a spoon, about 6–8 minutes. Taste and adjust: if too tart add a little more sugar; if too sweet add 1/2 tsp rice vinegar. Remove from heat and keep warm.

Pan-sear char

Heat a large skillet (preferably nonstick or stainless steel) over medium-high. Add 2 tbs neutral oil and heat until shimmering. Place char fillets skin-side down and press gently for 20 seconds to ensure even contact. Cook skin-side down until skin is crisp and releases readily from the pan, about 4–6 minutes depending on thickness. Flip and cook flesh-side 1–2 minutes until just opaque (internal temp 120–125°F / 49–52°C for medium-rare to medium). Reduce heat to low, brush 2–3 tbs of the tamarind glaze over the flesh and spoon any glaze into the pan around the fish for 30–45 seconds to warm and set the glaze. Transfer to a warm plate and tent with foil. Reserve 1–2 tbs glaze for finishing.

Quick-pickle burdock (make ahead or while fish rests)

Place 100 g julienned burdock in a small heatproof bowl. In a small saucepan bring 60 ml rice vinegar, 60 ml water, 1.5 tbs sugar and 1/2 tsp salt to a simmer and stir until sugar dissolves. Pour hot pickling liquid over the burdock and let cool to room temperature (about 15 minutes) then refrigerate until ready to use. These will be lightly tender and slightly tangy.

Prepare hakurei turnips

Trim and halve (or quarter if large) 6 hakurei turnips. In a skillet over medium heat melt 2 tbs butter with 1 tsp sesame oil. Add turnips cut-side down and cook undisturbed until golden, about 4–5 minutes. Season with 3/4 tsp salt and 1/4 tsp black pepper. Add 2–3 tbs water, cover and steam for 2 minutes until just tender. Uncover and reduce any remaining liquid until glazed on the turnips. Keep warm.

Cook baby bok choy

Trim bok choy bases and separate leaves. Blanch in boiling salted water 30–45 seconds until bright green and tender-crisp; drain and immediately plunge into ice water to stop cooking, then drain. Alternatively, quickly sauté in the same skillet used for turnips over medium-high with 1 tbs butter and a pinch of salt for 1–2 minutes until just wilted. Keep warm.

Cook wild rice

Rinse 1 cup wild rice blend under cold water. In a medium saucepan combine rice with 2 1/2 cups water and 1 tbs unsalted butter; bring to a boil. Reduce heat to low, cover and simmer until grains are tender and some kernels have burst, about 35–45 minutes. If liquid is absorbed before rice is tender, add a few tablespoons more water and continue cooking. Fluff with a fork and keep covered and warm.

Plate garnishes

Measure out 3 tbs tobiko and 2 tbs microgreens or thinly sliced scallions to finish plates. Toast 1 tsp sesame seeds in a dry pan over low heat until fragrant, if using.

Make yuzu kosho mayo

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp yuzu kosho, 1 tsp nuoc mam and 1 tsp lemon juice until smooth. Taste and adjust: add more yuzu kosho for heat/citrus or a pinch of salt if needed. Transfer to a squeeze bottle or small bowl for plating.

Finish plates

Divide wild rice among 4 warm plates. Arrange 2 baby bok choy halves and 2 hakurei turnip pieces beside the rice. Place one glazed Arctic char fillet atop or beside the rice. Spoon the reserved tamarind glaze over the fish (about 1/2–1 tbs per fillet) for shine. Dot or smear 1 tbs yuzu kosho mayo per plate alongside. Top fish with 3/4 tbs tobiko (divide 3 tbs among 4 plates) and scatter a small handful of pickled burdock over the rice or beside the fish for contrast. Garnish with microgreens/scallions and toasted sesame seeds. Optionally drizzle a tiny drop (1/4 tsp) of nuoc mam diluted with water around the plate for an umami accent.

Serving suggestion

Serve immediately so the glaze remains glossy, the tobiko is poppable, and the bok choy stays crisp. Leftover glaze can be refrigerated for up to 3 days.