Best 4 Seared Soy Sesame Arctic Char Recipes
Tantalize your taste buds with our delectable Seared Soy-Sesame Arctic Char recipe, a culinary masterpiece that harmoniously blends delicate flavors and textures. This dish features succulent Arctic char fillets, expertly seared to perfection, enveloped in a tantalizing marinade of soy sauce, sesame oil, and aromatic spices. Accompanying the Arctic char is a medley of roasted vegetables, each perfectly caramelized and infused with a medley of herbs and seasonings.
For those seeking a vegetarian alternative, we present our flavor-packed Roasted Vegetable Bowl, a symphony of colorful roasted vegetables, tossed in a zesty dressing and nestled atop a bed of fluffy quinoa. The vegetables are roasted to tender-crisp perfection, showcasing their natural sweetness and earthy flavors. This vibrant bowl is not only visually appealing but also packed with essential nutrients.
If you're craving a refreshing and invigorating treat, our Cucumber-Mint Refresher is the perfect choice. This thirst-quenching beverage combines the crispness of cucumber with the invigorating coolness of mint, creating a symphony of flavors that will revitalize your senses. It's the ideal accompaniment to our savory dishes, providing a refreshing contrast to the bold flavors.
And for a sweet ending to your culinary journey, indulge in our irresistible Chocolate Mousse, a rich and decadent dessert that will satisfy your sweet tooth. This mousse is crafted with premium dark chocolate, whipped cream, and a touch of vanilla, resulting in a velvety texture and an explosion of chocolatey goodness.
SEARED SOY-SESAME ARCTIC CHAR
Make and share this Seared Soy-Sesame Arctic Char recipe from Food.com.
Provided by Brookelynne26
Categories Asian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
Nutrition Facts : Calories 41.8, Fat 1.1, SaturatedFat 0.2, Sodium 1005.8, Carbohydrate 6.7, Fiber 0.2, Sugar 6, Protein 1.9
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
SESAME ARCTIC CHAR DONABE RECIPE
The base for this dish is dashi, a type of stock used in Japanese cooking made from kombu and bonito flakes (you can find both at Asian markets and in the Asian foods section of some grocery stores). Think of it as a faster, simpler, and cleaner-tasting fish stock.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine kombu and 4 1/2 cups cold water in a medium saucepan. Let sit until kombu is pliable, 25-30 minutes.
- Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Shake off excess water and toss noodles in a medium bowl with 2 tsp. oil. Divide among serving bowls and set aside.
- Bring kombu mixture to a boil over medium heat, then immediately remove pan from heat. Lift out kombu from broth with tongs and discard. Add bonito flakes to broth and stir once to moisten. Bring mixture to a simmer over medium, then reduce heat and simmer very gently 5 minutes. Let sit off heat 15 minutes. Strain dashi through a fine-mesh sieve into a large heatproof measuring glass or a medium bowl; discard solids. (You should have about 4 cups.)
- While the dashi is infusing, remove the dark green tops of the scallions from the white bulbs. Thinly slice tops and set aside for serving. Slice bulbs on a diagonal into 1/2" pieces; set aside.
- Pour dashi into a large donabe or skillet and add mirin and soy sauce; season with salt. Place fish in the center of the skillet and arrange turnips, daikon, mushrooms, and reserved scallion bulbs around fish. Heat over low until liquid is steaming but not bubbling (simmering will make the liquid cloudy; reduce the heat if needed). Cook until fish looks opaque all across the surface, 10-15 minutes. Remove donabe from heat and let rest 5 minutes.
- To serve, sprinkle sesame seeds and reserved scallion tops over fish and vegetables and drizzle with more oil. Break fish into smaller pieces and divide among reserved noodle bowls. Ladle vegetables and dashi over.
- Dashi can be made 1 day ahead. Cover and chill.
SOY-HONEY-GLAZED ARCTIC CHAR
Salmon can be used in lieu of char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
- Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
- Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.
Tips:
- For the freshest flavor, use sushi-grade Arctic char.
- If you can't find Arctic char, use another firm-fleshed fish such as salmon, trout, or halibut.
- Be sure to pat the fish dry before searing it. This will help to prevent the fish from sticking to the pan and will also help to create a nice crust.
- Don't overcrowd the pan when searing the fish. This will also prevent the fish from sticking and will help to ensure that it cooks evenly.
- Sear the fish for 3-4 minutes per side, or until it is cooked through. The fish is cooked through when it flakes easily with a fork.
- Serve the seared Arctic char immediately with your favorite sides. Some good options include roasted vegetables, rice, or mashed potatoes.
Conclusion:
This seared soy-sesame Arctic char is a delicious and healthy meal that is perfect for any occasion. The fish is cooked to perfection and the soy-sesame sauce is flavorful and addictive. This dish is sure to be a hit with your family and friends.
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