Gochujang-Glazed Chilean Sea Bass...Gochujang-Glazed Chilean Sea Bass in Spicy Lemongrass-Infused Dashi

An exquisite harmony of fiery Korean gochujang, delicate Chilean sea bass, and a complex, aromatic Thai-inspired spicy dashi broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the glaze: In a small bowl, whisk together the gochujang paste, mirin, honey, soy sauce, and grated ginger until emulsified and smooth. Set aside.

2. 02

   Infuse the spicy dashi: In a small saucepan, bring the kombu dashi stock, bruised lemongrass, split Thai chilies, and kaffir lime leaves to a gentle simmer over medium-low heat. Let it infuse for 15 minutes to extract the heat and aromatics. Strain the broth through a fine-mesh sieve, discard the solids, then stir in the lime juice and fish sauce. Keep warm.

3. 03

   Sear the bok choy: Heat the toasted sesame oil in a cast-iron skillet over high heat. Place the bok choy cut-side down and sear until deeply caramelized and slightly charred, about 2 minutes. Flip and cook for 1 more minute. Remove and keep warm.

4. 04

   Glaze and roast the fish: Preheat your oven to 400°F (200°C). Pat the Chilean sea bass fillets dry with paper towels. Lightly season with salt. Brush the top of each fillet generously with the gochujang glaze. Place the fillets in an oven-safe baking dish.

5. 05

   Bake the sea bass for 10-12 minutes, or until the fish is flaky and translucent in the center, and the glaze has caramelized into a beautiful sticky lacquer.

6. 06

   Assemble the dish: Ladle a generous pool of the warm, spicy lemongrass dashi into the bottom of four shallow bowls. Arrange two halves of charred bok choy in each bowl, and gently nestle a glazed sea bass fillet on top. Garnish with radish microgreens and serve immediately.