• Serves 4
  
  2 pound skin-on arctic char filet, scaled
  1 tablespoon julienne ginger
  2 tablespoons naturally brewed soy sauce, plus extra for drizzling
  2 limes, sliced
  1/4 cup grapeseed oil
  Kosher salt and freshly ground black pepper to taste
  
  
  Set up a steamer lined with banana leaf. Make small incisions in skin-side of fish, about 2 inches long and 1 inch deep. Season fish and fill incisions with with lime slices and ginger. Place fish in steamer and drizzle with naturally brewed soy sauce. Steam for about 8 minutes, until cooked through. Meanwhile, in a small sauce pan, heat grapeseed oil to smoking point. To serve, slide banana leaf and fish onto heat-proof platter. Very carefully, spoon hot oil over fish, taking care to stand back in case oil splatters. Enjoy!
  

Wine Notes:

2003 Bodegas Salentein Syrah
From Argentina. The aroma is fragrant with spices and smoked meat, with notes of blackberries and tobacco. Rounded mouthfeel at the start, with ripe red fruits and sweet tannins typical of the variety. Balanced acidity and a long finish.


2006 Cono Sur Pinot Noir
100% Pinot Noir
From Chile (Central Valley). Aroma of berries, black cherries and sweet fruits with note of toasty oak. Soft, sweet fruit on palate with a rich texture. Pairs well both with red and white meats as well as cheeses

>>This recipe appears in Episode #505.

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