Arctic Char Tostadas

Ingredients for Arctic Char Tostadas

• 45ml fish sauce

• 240ml unseasoned rice vinegar

• 60ml sliced spring onions

• 1 1/2" piece ginger, peeled, finely grated

• Koshersalt

• 1/4 teaspoons finely grated lemon zest

• 120ml farmer’s cheese or whole-milk ricotta

• Koshersalt

• 1 (230g) boneless arctic char or salmon fillet

• Extra-virgin olive oil (for drizzling)

• 4 (4"–6") tostadas

• Coriander leaves with tender stems, sliced serrano chillies, capers, and lime wedges (for serving)

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

Preheat oven to 149°C. 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.

Divide reserved cheese mixture among tostadas. Top with fish, then coriander, chillies, and capers. Serve with lime wedges.

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

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