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 

November 2017


Credit: John Kernick

Recipe Summary

50 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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. 

  • 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.