Gochujang-Glazed Chilean Sea Bass...Gochujang-Glazed Chilean Sea Bass with Sichuan Carrot Emulsion

Pan-seared Chilean sea bass coated in a sweet-spicy fermented chili glaze, served over a silky, numbing Sichuan peppercorn carrot emulsion, finished with a bright ginger-lime touch.

Ingredients

Cooking Instructions

1. 01

   Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind into a fine powder.

2. 02

   For the carrot emulsion, boil the chopped carrots in salted water until tender. Drain, reserving 1/4 cup of the cooking water.

3. 03

   Transfer carrots to a high-speed blender with the ground Sichuan peppercorns, butter, heavy cream, and a pinch of salt. Blend until silky smooth, adjusting consistency with the reserved water if needed. Keep warm.

4. 04

   In a small bowl, whisk together the Gochujang, mirin, sake, honey, and grated ginger to create the glaze.

5. 05

   Pat the sea bass fillets dry with a paper towel and season lightly with salt. Heat a tablespoon of oil in a cast-iron skillet over medium-high heat.

6. 06

   Sear the fish skin-side down for 4 minutes until crispy. Flip and brush the Gochujang glaze generously over the fish.

7. 07

   Transfer the skillet to a preheated oven at 400°F (200°C) for 3-4 minutes until the glaze is caramelized and bubbly.

8. 08

   To plate, spoon a pool of the Sichuan carrot emulsion onto the center of each plate. Place the glazed sea bass on top, drizzle with Sichuan chili oil and lime juice, then garnish with micro cilantro and Maldon salt.