Teriyaki Arctic Char with Pickled Vegetables
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 60 milligrams
- Sodium
- 1223 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 3 grams
- Protein
- 41 grams
- Sugar
- 17 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 1/4 cups sushi rice, well rinsed
Kosher salt
2 carrots
1 medium turnip
1/4 cup rice vinegar
1 tablespoon sugar
Freshly ground pepper
1/4 cup teriyaki sauce
2 tablespoons honey
2 teaspoons sesame oil
4 skin-on arctic char fillets (about 6 ounces each)
2 teaspoons toasted sesame seeds
1 0.17-ounce package sesame-flavored seaweed snacks, cut into strips (about 3/4 cup)
Directions
- Combine the rice, 1 3/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and cook until the water is absorbed, about 20 minutes. Turn off the heat and set aside, covered.
- Meanwhile, preheat the broiler. Peel the carrots and turnip and shave with a vegetable peeler into thin strips. Combine the shaved vegetables with the vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a large bowl. Mix and massage gently with your hands to evenly coat.
- Bring the teriyaki sauce, honey and sesame oil to a simmer in a small skillet over medium heat. Cook, stirring constantly with a rubber spatula, until thickened, 1 to 3 minutes.
- Arrange the fish skin-side down on a foil-lined baking sheet; season with salt and pepper. Brush with the teriyaki mixture. Broil until glazed and cooked through, 5 to 7 minutes.
- Divide the rice, pickled vegetables and fish among plates. Sprinkle with the sesame seeds. Top the vegetables with the seaweed snack strips.