Recipes

Miso and Marmalade Artic Char with Soba

Name: Miso and Marmalade Artic Char with Soba
Total time: 20 Minutes
Yield: Serves 4
Ingredients: 2 tablespoons white miso; 2 tablespoons marmalade; 1 teaspoon sesame oil; 11⁄2 tablespoons water; 1⁄2 teaspoon kosher salt; One 11⁄2-pound arctic char fillet, skin on; 21⁄2 tablespoons tahini; 2 tablespoons rice vinegar; 2 tablespoons water, plus more if needed; 11⁄2 tablespoons soy sauce; 1 tablespoon mirin; 8 ounces soba noodles; 8 ounces snow peas, thinly sliced; 1⁄2 bunch cilantro, leaves and stems finely chopped; 4 scallions, green and white parts thinly sliced; 1 medium cucumber, thinly sliced; 1 tablespoon Furikake or a mixture of black and lightly toasted white sesame seeds

Written by: Rachel Simons | Published on: July 31, 2025

Time: 20 Minutes |Serves 4 |

During a recent trip to Australia, I spent time with my childhood friend Anna and her husband, Steve, who worked for decades in some of the world’s most celebrated Michelin- starred restaurants. The phrase “backbreaking work” couldn’t be more apt to describe a career in professional kitchens, and by the time Steve reached his forties, he needed a less physically demanding profession and went back to school to train as a therapist. Whether he’s a chef or therapist, I’ve always turned to Steve for kitchen-related moral support! It was Steve who suggested adding marmalade to this recipe, which I thought was genius. It caramelizes under the broiler, forming the most delicious sweet crust for the fish.

Ingredients

FOR THE FISH AND GLAZE

2 tablespoons white miso

2 tablespoons marmalade

1 teaspoon sesame oil

11⁄2 tablespoons water

1⁄2 teaspoon kosher salt

One 11⁄2-pound arctic char fillet, skin on

FOR THE NOODLES

21⁄2 tablespoons tahini

2 tablespoons rice vinegar

2 tablespoons water, plus more if needed

11⁄2 tablespoons soy sauce

1 tablespoon mirin

8 ounces soba noodles

8 ounces snow peas, thinly sliced

1⁄2 bunch cilantro, leaves and stems finely chopped

4 scallions, green and white parts thinly sliced

1 medium cucumber, thinly sliced

1 tablespoon Furikake or a mixture of black and lightly toasted white sesame seeds

Directions

1. Place a large rimmed baking sheet in the oven and preheat to 425°F.

2. Make the glaze: In a small bowl, whisk the miso, marmalade, and sesame oil. Add the water and salt and whisk to combine.

3. Place the fish on a large plate, skin-side down. Using a pastry brush or the back of a spoon, coat the flesh with the glaze.

4. When ready to roast, place the glazed fish skin-side down on the preheated baking sheet, and return it immediately to the oven. Roast until the glaze is darkly caramelized and bubbling and the fish flakes easily, 12 minutes. If it looks like it is burning toward the end of the cooking time, loosely tent aluminum foil over the top of the fish.

5. Make the noodles: In a large bowl, whisk the tahini, vinegar, 2 tablespoons of the water, the soy sauce, and the mirin to combine. Set aside.

6. Cook the soba noodles according to the package instructions, then transfer to the bowl with the sauce and toss to combine. Add the snow peas, cilantro, scallions, cucumber, and Furikake and gently mix to combine.

7. Divide the noodles among four bowls and top with flaked pieces of the arctic char.

Reprinted with permission from Sesame: Global Recipes + Stories of an Ancient Seed. Text copyright © 2025 by Rachel Simons. Photographs copyright © 2025 by Alan Benson. Illustrations copyright © 2025 by Evelina Edens. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.