Gochujang-Glazed Chilean Seabass with...Gochujang-Glazed Chilean Seabass with Charred Scallion Oil

A masterclass in balance: buttery, flaky Chilean seabass glazed with a sweet-and-spicy fermented gochujang reduction, complemented by a vibrant charred scallion oil and crisp pickled daikon.

Ingredients

Cooking Instructions

1. 01

   Whisk the rice vinegar, caster sugar, and a pinch of salt in a small bowl until dissolved. Toss the mandolined daikon radish in the pickling liquid and set aside to compress for 20 minutes.

2. 02

   Char the scallions in a dry cast-iron skillet over high heat until significantly blackened in spots and softened. Transfer immediately to a high-speed blender with the grapeseed oil and blend on high for 3 minutes until smooth and vibrant green. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth to yield a translucent, bright green oil.

3. 03

   In a small saucepan, combine the gochujang, mirin, sake, honey, light soy sauce, and grated ginger. Simmer over low heat for 5 minutes, whisking constantly, until the glaze is glossy, emulsified, and slightly thickened. Set aside to cool slightly.

4. 04

   Pat the seabass fillets dry with paper towels and season the flesh lightly with flaky sea salt. Heat a film of neutral oil in a non-stick skillet over medium-high heat. Place the fish in the pan, skin-side down (if skin-on) or presentation-side down, and sear undisturbed for 4 minutes until a deep golden-brown crust forms. Carefully flip the fish and cook for 2 more minutes.

5. 05

   Brush the top of the seared seabass fillets generously with the gochujang glaze. Transfer the pan to a preheated broiler for 1 to 2 minutes, watching closely, until the glaze bubbles, caramelizes slightly, and forms a lacquered crust.

6. 06

   To plate: Spoon a pool of the vibrant charred scallion oil into the center of two shallow bowls. Arrange a neat nest of drained pickled daikon in the center. Carefully rest the glazed seabass atop the daikon. Garnish with micro-shiso, paper-thin rounds of Thai bird's eye chili, and a final sprinkle of flaky sea salt.