This recipe for oven-baked char is both simple and delicious. North meets East with this Asian marinade and accompaniment. A perfect dish to serve as you can prepare up to step seven. Then it only remains to stick the fish in the oven just before the guests are ready to eat.
You will need
Time: 65 min (preparation 10 minutes, cooking 15 minutes, marinating 40 minutes). 4 servings
1.32 lb arctic char fillet with one skin side
½ tsp ground white pepper
0.88 oz butter
Marinade
3 tbsp Japanese soy sauce
2 tbsp honey
1 tbsp ginger, finely grated
4 cloves garlic, finely grated
1 medium hot red chili, finely chopped
1 tbsp spring onion, finely chopped
1 tbsp roasted sesame oil
1 tsp sriracha sauce
For serving
Roasted sesame seeds
Spring onion, thinly sliced
Red chili pepper, thinly sliced
How to make it
1. Rinse the fish and dry it with paper towels. Make several cuts on the skin side and place the fish in a dish that fits all the fillets without them overlapping each other, skin side down. Sprinkle white pepper on the side without skin.
1.32 lb arctic char fillet with one skin side
½ tsp ground white pepper
2. Whisk together soy sauce, honey, ginger, garlic, chili, spring onion, sesame oil, and sriracha sauce.
3 tbsp Japanese soy sauce
2 tbsp honey
1 tbsp ginger, finely grated
4 cloves garlic, finely grated
1 medium hot red chili, finely chopped
1 tbsp spring onion, finely chopped
1 tbsp roasted sesame oil
1 tsp sriracha sauce
3. Whisk together soy sauce, honey, ginger, garlic, chili, spring onion, sesame oil, and sriracha sauce. Pour the marinade over the fish and turn it so that the skin side comes up and make sure the marinade covers the fish all around. Cover with plastic and let the fish marinate for 40 minutes.
4. Preheat the oven to 400 ˚F.
5. Lift the fish from the marinade and scrape off ginger, garlic, chili, and spring onion from the fillets down into the marinating dish. Place the fish with the skin side down in one layer in an ovenproof dish lined with parchment paper. Shave butter over the fish.
6. Pour the marinade into a small frying pan or saucepan and set on low heat. Let it simmer until it thickens enough to coat the back of a spoon.
7. Place the dish in the oven and bake the fish for 8 – 15 minutes until it is cooked through. Use a thermometer in the thickest part of the fish. It should have an internal temperature of 113–122 ˚F or stick a fork in the thickest part and gently twist to see that the fish flakes and is done.
8. Place the fish on a serving dish and drizzle over the marinade. Sprinkle with roasted sesame seeds and spring onion. Serve with extra chili pepper in small bowls on the side. Serve with cooked Japanese round grain rice or Japanese fried rice (see recipe) and a salad, for example, cabbage salad with sesame dressing (see recipe).
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