Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass in Yuzu-Ginger Dashi

An elegant, Michelin-caliber pairing of buttery, caramelized sea bass with a delicate, aromatic citrus dashi broth and charred bok choy.

Ingredients

Cooking Instructions

1. 01

   Make the Dashi base: Combine water and kombu in a small saucepan over medium heat. Just before it reaches a boil, remove the kombu. Stir in the bonito flakes, simmer gently for 30 seconds, then remove from heat. Let steep for 5 minutes, strain through a fine-mesh sieve, and discard solids.

2. 02

   Finish the broth: Whisk the yuzu juice, grated ginger, and light soy sauce into the strained dashi. Keep warm over very low heat.

3. 03

   Marinate the fish: In a small bowl, whisk together the white miso, mirin, sake, and sugar until completely smooth. Pat the sea bass fillets dry. Lightly brush the flesh side of the fillets with half of the miso mixture, reserving the rest. Marinate at room temperature for 15 minutes.

4. 04

   Cook the mushrooms & bok choy: Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a skillet over medium-high heat. Sauté shiitake mushrooms until tender and lightly browned (about 3-4 minutes); transfer to a plate. In the same pan, place the bok choy cut-side down and sear until deeply charred and slightly wilted (about 2 minutes); set aside.

5. 05

   Cook the sea bass: Gently wipe any excess marinade off the fish to prevent burning. Heat remaining 1.5 tablespoons of canola oil in a clean non-stick skillet over medium-high heat. Sear the fish skin-side down for 3 to 4 minutes until crisp. Carefully flip, brush the seared skin side with the remaining miso glaze, and cook for another 3 minutes (or finish in a 400°F/200°C oven for 3 minutes) until the fish is flaky and the glaze is caramelized.

6. 06

   Plate the dish: Place a halved charred bok choy and a spoonful of shiitakes in the center of two shallow bowls. Pour a pool of the warm Yuzu-Ginger Dashi around them. Place a miso-glazed sea bass fillet on top, and garnish with curled scallion greens.