This delicate dish highlights the buttery richness of Arctic char, gently poached in a fragrant sake broth with fresh ginger, scallions, and a touch of soy. The result is an ultra-moist, subtly aromatic fillet that melts in your mouth. It’s light, healthful, and deeply satisfying—perfect over rice or alongside a crisp Asian slaw.
4Arctic char fillets (about 5–6 oz / 140–170 g each), skin on or off
Salt and freshly ground white or black pepper
1tbspneutral oil (if searing before poaching – optional)
Garnish (optional but lovely)
Thinly sliced scallions or chives
Toasted sesame seeds
A few drops of toasted sesame oil
Lemon or yuzu zest
Suggested Sides
Steamed short-grain rice with a sprinkle of furikake
Pickled cucumber salad or wakame seaweed salad
Sautéed bok choy or snow peas with garlic and sesame oil
Prep the Broth
1
In a shallow pan or wide saucepan, combine sake, water, soy sauce, mirin, sliced ginger, and scallions.
Bring to a gentle simmer over medium heat, allowing the aromatics to infuse for about 5 minutes.
Prep the Fish
2
Lightly season Arctic char fillets with salt and pepper.
Optional: For added flavor and a crisp contrast, you may sear the fillets skin-side down in a hot nonstick skillet with a little oil for 2 minutes before poaching. Otherwise, proceed directly to poaching.
Poach the Fish
3
Carefully lower the fish fillets into the simmering broth, skin-side down if still on.
Reduce heat to low so the liquid barely trembles.
Cover loosely and let poach for 7–9 minutes, depending on thickness, until the fish is just opaque and flakes easily.
Serve
4
Gently lift the fillets from the broth using a fish spatula.
Plate over rice or greens. Spoon a little warm broth over the top.
Garnish with scallions, sesame seeds, and a few drops of toasted sesame oil or citrus zest.
Chef’s Notes
5
Arctic char is a perfect cross between salmon and trout—if you can’t find it, use steelhead trout or even salmon.
The poaching broth can be reserved and reused for noodles, miso soup, or another batch of fish within 2 days.
Drink Pairing
6
Serve with chilled sake, dry Riesling, or green tea for a light, complementary pairing. A crisp Japanese beer like Asahi or Sapporo also shines.
4Arctic char fillets (about 5–6 oz / 140–170 g each), skin on or off
Salt and freshly ground white or black pepper
1tbspneutral oil (if searing before poaching – optional)
Garnish (optional but lovely)
Thinly sliced scallions or chives
Toasted sesame seeds
A few drops of toasted sesame oil
Lemon or yuzu zest
Suggested Sides
Steamed short-grain rice with a sprinkle of furikake
Pickled cucumber salad or wakame seaweed salad
Sautéed bok choy or snow peas with garlic and sesame oil
Directions
Prep the Broth
1
In a shallow pan or wide saucepan, combine sake, water, soy sauce, mirin, sliced ginger, and scallions.
Bring to a gentle simmer over medium heat, allowing the aromatics to infuse for about 5 minutes.
Prep the Fish
2
Lightly season Arctic char fillets with salt and pepper.
Optional: For added flavor and a crisp contrast, you may sear the fillets skin-side down in a hot nonstick skillet with a little oil for 2 minutes before poaching. Otherwise, proceed directly to poaching.
Poach the Fish
3
Carefully lower the fish fillets into the simmering broth, skin-side down if still on.
Reduce heat to low so the liquid barely trembles.
Cover loosely and let poach for 7–9 minutes, depending on thickness, until the fish is just opaque and flakes easily.
Serve
4
Gently lift the fillets from the broth using a fish spatula.
Plate over rice or greens. Spoon a little warm broth over the top.
Garnish with scallions, sesame seeds, and a few drops of toasted sesame oil or citrus zest.
Chef’s Notes
5
Arctic char is a perfect cross between salmon and trout—if you can’t find it, use steelhead trout or even salmon.
The poaching broth can be reserved and reused for noodles, miso soup, or another batch of fish within 2 days.
Drink Pairing
6
Serve with chilled sake, dry Riesling, or green tea for a light, complementary pairing. A crisp Japanese beer like Asahi or Sapporo also shines.
Notes
Sake-Poached Arctic Char with Ginger and Scallions
