Arctic Char Teriyaki Poke Bowl with White Zinfandel

Poke bowls, a Hawaiian dish that’s base is raw fish served over sushi rice. This dish can normally take many new forms and flavors. This recipe kicks it up a notch by adding teriyaki sauce. Arctic char filets are cooked to perfection and brushed with teriyaki sauce. Also served with a fresh carrot, edamame, and ginger salad, quick pickled cucumbers, and sushi rice.

Before you get started cooking you should know a little about the history of Poke. It’s believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, it was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut.

What is arctic char

Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is is thin and delicate, is easy to crisp-up and is edible.

Arctic Char Teriyaki Poke Bowl

History of poke

If you are a skilled chef you should know a little about the history of Poke. It’s believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, poke was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut. 

Arctic Char Teriyaki Poke Bowl

Wine Pairing

White Zinfandel, is the classic go to wine for beginners. It is known for its sweet taste and its ease of drinking. While many of us start drinking White Zinfandel, eventually they move on to more sophisticated wines as your taste buds expand. White Zinfandel is an american wine started in the 70s when California’s Sutter Home was attempting to create a new red wine that would make a dent in the white wine dominated market. Their red wine came out as a sweet pink wine, and they decided to bring it to market anyway, and it became a hit.

To tone down some of the sweetness of White Zinfandel, try pairing it with a firm, dense fish like tuna, preferably grilled and in steak form. With a dense fish, the hidden flavors of Zinfandel  begin to make an appearance. Your taste buds will be very pleased with the spicy oak or blackberry flavors in this wine.

Arctic Char Teriyaki Poke Bowl

Tips for cooking

If you’re grilling or broiling thick fish steaks, marinate it for 15 minutes in lemon or lime juice. The acid from the juice “cooks” the fish a bit, cutting down on the time it needs to stay on the heat. This helps prevent you from drying out your fish. 

If you’re pan-searing your fish: Make sure to pat it completely dry before adding it to the pan. A general rule for searing any type of fish is to dry it before you cook it. fish is considered especially moist, so this is extra important. Just pat your fillet dry with a paper towel before searing it and you’ll be one step closer to having an amazing meal


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Arctic Char Teriyaki Poke Bowl with Carrot-Ginger Salad & Sushi Rice

Poke bowls, a Hawaiian dish typically raw fish served over sushi rice, has taken on many new forms and flavors. This recipe kicks it up a notch, by merging teriyaki and poke. Sweet arctic char is crisped to perfection and brushed with teriyaki sauce. The fish is served with a fresh carrot, edamame and ginger salad, quick pickled cucumbers and sushi rice.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 480 kcal

Equipment

  • small saucepan
  • nonstick skillet
  • fine-mesh sieve
  • Box grater

Ingredients
  

  • Persian cucumber
  • rice vinegar
  • sushi rice
  • scallions
  • fresh ginger
  • carrots
  • arctic char

Instructions
 

  • Make rice: Rinse rice in a fine-mesh sieve until water runs clear. Drain well and transfer to a small saucepan. Add 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat until water is absorbed and rice is plump, about 16 minutes. Keep covered until ready to serve.
  • Prep ingredients: Peel carrots and grate on large holes of box grater. In a small bowl, cover edamame with hot water and let stand 5 minutes. Trim ends from scallions and thinly slice on the diagonal; reserve dark green slices for Step 6. Thinly slice cucumbers into rounds. Peel and finely grate 1 teaspoon ginger (reserve the rest for your own use).
  • Make dressing: In a medium bowl, combine rice vinegar, 1 tablespoon oil, 1 tablespoon sugar, and 1 tablespoon salt.
  • Make salads: In a medium bowl, combine carrots, edamame, light green and white sliced scallion, ginger, and 3 tablespoons dressing, and season to taste with salt. In a small bowl, combine cucumbers with 2 tablespoons dressing and season to taste with salt.
  • Cook fish: Heat 2 teaspoons oil in nonstick skillet over high. Add fish, skin-side down, and cook until skin is crisp and fish is nearly cooked, about 4 minutes. Season top of fish with a pinch of salt. Flip and cook until done, about 1 minute. Transfer fish to cutting board, skin-side-down. Brush top of fish fillets with teriyaki sauce.
  • Serve: Pour remaining dressing over rice and stir until absorbed. Cut fish into ½-inch cubes; drizzle with remaining teriyaki sauce. Spoon rice into 4 bowls. Making individual piles, top with fish, carrot-edamame salad, and cucumber salad (drizzle with any remaining dressing from the bowl over the rice). Garnish with reserved scallion greens.

Notes

NUTRITION PER SERVING
Calories 480kcal, Fat 13.6g, Proteins 43.1g, Carbs 39.7g
ALLERGENS
May contain traces of allergens.
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