Miso-Butter Poached Chilean Sea...Miso-Butter Poached Chilean Sea Bass with Yuzu-Ginger Emulsion

A refined masterpiece featuring buttery sea bass slowly poached in a savory miso-infused beurre monte, served over nutty forbidden rice with a bright citrus-ginger finish.

Ingredients

Cooking Instructions

1. 01

   Rinse the forbidden rice under cold water. Combine with dashi stock in a small saucepan, bring to a boil, then reduce to low heat, cover, and simmer for 25-30 minutes until tender.

2. 02

   In a small saucepan over medium-low heat, whisk together 2 tablespoons of water and the white miso until smooth. Gradually whisk in 200g of the cubed butter, one piece at a time, to create a stable emulsion (beurre monte). Do not let it boil.

3. 03

   Season the sea bass lightly with salt. Submerge the fillets into the miso-butter. Maintain a temperature of 130°F (55°C) and poach for 12-15 minutes until the fish is opaque and flakes easily.

4. 04

   While the fish poaches, prepare the emulsion: In a small pan, sauté the minced shallot and ginger in a teaspoon of butter until translucent. Add mirin and yuzu juice, reduce by half. Whisk in the remaining cold butter cubes until thick and glossy. Strain through a fine-mesh sieve.

5. 05

   To plate, place a neat mound of forbidden rice in the center of a shallow bowl. Carefully lift the sea bass from the butter and place atop the rice.

6. 06

   Spoon the yuzu-ginger emulsion around the base of the rice. Garnish with shiso chiffonade and a touch of flaky sea salt.