Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Turmeric-Ginger Consommé

Name: Pan-Seared Wild Sea Bass with Turmeric-Ginger Consommé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 (6-ounce) wild-caught sea bass fillets, skin-on; 1 inch fresh turmeric root, thinly sliced; 1 inch fresh ginger, peeled and bruised; 1 stalk lemongrass, inner white part only, smashed; 500ml high-quality vegetable dashi or low-sodium vegetable stock; 2 heads baby bok choy, halved lengthwise; 3 heirloom radishes, shaved paper-thin on a mandoline; 1 tablespoon avocado oil for high-heat searing; Maldon sea salt and white pepper to taste; Handful of micro cilantro or pea shoots for garnish

🍴

Cuisine

Modern Fusion

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Medium

A sophisticated, anti-inflammatory masterpiece featuring crispy-skinned sea bass resting in a vibrant, golden aromatic broth with shaved heirloom vegetables.

Modern FusionMedium

Ingredients

•2 (6-ounce) wild-caught sea bass fillets, skin-on

•1 inch fresh turmeric root, thinly sliced

•1 inch fresh ginger, peeled and bruised

•1 stalk lemongrass, inner white part only, smashed

•500ml high-quality vegetable dashi or low-sodium vegetable stock

•2 heads baby bok choy, halved lengthwise

•3 heirloom radishes, shaved paper-thin on a mandoline

•1 tablespoon avocado oil for high-heat searing

•Maldon sea salt and white pepper to taste

•Handful of micro cilantro or pea shoots for garnish

Cooking Instructions

01
In a small saucepan, combine the vegetable dashi, sliced turmeric, bruised ginger, and lemongrass. Bring to a gentle simmer over medium-low heat for 12 minutes to infuse. Strain through a fine-mesh chinois and keep warm.
02
Lightly steam the halved baby bok choy for 3 minutes until vibrant green and just tender. Set aside.
03
Pat the sea bass fillets extremely dry with paper towels. Season the skin side only with sea salt and white pepper.
04
Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Place fillets skin-side down, pressing gently with a weight or spatula for 30 seconds to ensure even contact.
05
Sear for 4-5 minutes until the skin is golden and glass-like. Flip and cook for 1 additional minute until the flesh is just opaque.
06
To assemble, place one head of bok choy in the center of a shallow heated bowl. Gently rest the sea bass atop the greens, skin-side up.
07
Pour the golden turmeric broth around the base of the fish. Garnish with shaved radishes and micro cilantro. Serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023