Charred Miso-Glazed Chilean Sea...Charred Miso-Glazed Chilean Sea Bass with Yuzu-Ginger Emulsion

A refined Michelin-standard dish featuring buttery sea bass marinated in Saikyo miso, paired with a bright, velvety yuzu-ginger beurre blanc and crispy shiso.

Ingredients

Cooking Instructions

1. 01

   Whisk miso, mirin, sake, and sugar until smooth. Coat sea bass fillets and marinate in the refrigerator for 30 minutes.

2. 02

   In a small saucepan, sweat shallots and ginger until translucent. Add yuzu juice and reduce the liquid by half over medium heat.

3. 03

   Lower heat to the minimum. Whisk in cold butter one cube at a time to create a stable emulsion. Strain through a chinois and keep warm in a thermos or over a bain-marie (do not boil).

4. 04

   Wipe excess marinade from the fish. Heat grapeseed oil in a heavy-bottomed pan over medium-high heat. Sear fish for 2 minutes until deeply caramelized.

5. 05

   Flip the fillets and transfer to a 400°F (200°C) oven for 4-5 minutes until the internal temperature reaches 130°F (54°C).

6. 06

   Flash-fry shiso leaves in 350°F oil for 5 seconds until translucent and crisp; drain on paper towels.

7. 07

   Plate by pooling the yuzu-ginger emulsion in the center of a warm shallow bowl. Place the sea bass atop the sauce and garnish with the crispy shiso leaf.