Arctic Char Tostadas

From the kitchen of Carly

Crispy tostadas topped with tender arctic char, tangy fish sauce gastrique, and creamy lemon cheese. The char stays delicate and moist while pickled ginger and scallions bring sharp brightness. Fresh, balanced, and surprisingly simple to pull together for dinner.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 Tbsp. fish sauce
  • 11 cup unseasoned rice vinegar
  • 11/4 cup sliced scallions
  • 11 1/2" piece ginger, peeled, finely grated
  • 1Kosher salt
  • 11/4 tsp. finely grated lemon zest
  • 11/2 cup farmer’s cheese or whole-milk ricotta
  • 1Kosher salt
  • 11 (8-oz.) boneless arctic char or salmon fillet
  • 1Extra-virgin olive oil (for drizzling)
  • 14 (4"–6") tostadas
  • 1Cilantro leaves with tender stems
  • 1sliced serrano chiles
  • 1capers
  • 1and lime wedges (for serving)

Instructions

  1. Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.

  2. Preheat oven to 300°F. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8, 10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with vinaigrette.

  3. Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.

  4. Vinaigrette can be made 1 week ahead. Cover and chill.