John Kernick
Active Time
35 MIN
Total Time
50 MIN
Yield
Serves : 4

Brooklyn chef Sohui Kim serves this excellent meal to her family on nights when she isn’t working at one of her restaurants, The Good Fork or Insa. She makes a very refreshing and bright soba noodle salad with green beans, radishes, romaine and fresh basil, and serves it with perfectly crisp pieces of arctic char. Slideshow: More Healthy Fish Recipes

How to Make It

Step 1    

In a small saucepan, combine the chicken stock, soy sauce, honey and mirin and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to a glaze, about 12 minutes. Let the glaze cool slightly.


Step 2    

Set up an ice bath. In a large saucepan 
of salted boiling water, blanch the green beans until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to the ice bath to cool. Drain the greens beans well and pat them dry.

Step 3    

In the saucepan of salted boiling water, cook the soba until al dente, 3 to 4 minutes. Drain and cool under cold running water, then pat dry with paper towels. In a large bowl, toss the soba with the lime juice, sesame oil and 3 tablespoons of the glaze. Fold in the green beans, radishes, romaine, the 1/2 cup of basil and the sliced scallion and season with salt and pepper.

Step 4    

Season the arctic char with salt and pepper. In a large nonstick skillet, heat the grapeseed oil until shimmering. Add the fish, skin side down, and press gently with a spatula to flatten. Cook over moderately high heat until the skin is browned and crisp, about 4 minutes. Flip the fish and cook until medium within, about 1 minute longer. Transfer to plates. Spoon the soba salad alongside, garnish with basil and serve, passing the glaze at the table.

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