Teriyaki Arctic Char Over Rice for Two

Recently I was browsing the shelves at my local grocery store and I stumbled upon a Teriyaki sause. I thought that it will be a lovely ingredient for my simple Asian inspired dish that doesn't take a lot of time or effort.

For this recipe I chose to use Arctic Char, however, you can use chicken, beef, tofu, or any other fish you want. I also chose to use Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple because it is almost syrupy which sticks well to the meats (or tofu) when baked and creates a lovely crust if you use broiler.

Arctic Char is the Cousin of the trout. The flesh is mild, tender, and a bit sweeter than salmon. Although it looks like salmon it is not the same. It is also a sustainably farmed fish, so if you are looking for something new and still want it to be environmentally friendly, this is a good choice. The fish isn't cheap (but is is worth every penny) and it is usually available at the better food markets (like Whole Foods).

What you will need:

Two 4 to 6 oz of Arctic Char (I bought a half of the full dressed fresh Char at about a pound, which gives me two great portions), cut into fours (big cubes)
2 tablespoons of Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
Jasmine Rice for 2 people, this should be 1/3 cup of dry rice (which makes a cup of cooked rice. A serving size in 1/2 cup of cooked rice, but if you want more, make more).
1/2 teaspoon of sea salt (to season the rice)
a bunch of broccolini, cut into 1 inch chunks (or whatever veg you have on hand will do well too)
a drizzle of Sesame oil for veggies
toasted or untoasted sesame seeds for garnish

Heat the oven to 400F degrees. Cook the rice on the stovetop per directions (or about 30 minues, low simmer with 1 to 1 ratio of rice to water, covered). If cooking brown rice, it will take a bit longer and slightly more water. You can always use vegetable stock or any other stock of your choice to give your rice more flavor (then skip the salt in this recipe as the stock is usually already pretty salty).

When the oven is nice and hot, place the cubed fish and veg onto a parchment lined baking sheet, drizzle with a bit of sesame seed oil, toss to coat evenly and bake for 5 minutes. After 5 minutes, baste the fish pieces with the Teriyaki sauce and bake for another 2 to 3 minutes.

Scoop the rice into a large bowl (like a soup bowl for a pretty presentation) or center a scoop on a plate, top with fish and veg, and sprinkle with the sesame seeds. Serve while hot.