Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Ginger-Shiitake Dashi

A masterclass in balance: pan-seared, melt-in-your-mouth sea bass lacquered with a sweet-savory yuzu-miso glaze, resting in a delicate, umami-rich ginger-shiitake dashi broth.

Ingredients

Cooking Instructions

1. 01

   To make the dashi: Combine filtered water, kombu, dried shiitake, and sliced ginger in a small saucepan. Place over medium-low heat and bring to a bare simmer. Remove the kombu just before the water begins to boil to avoid bitterness. Let the mushrooms and ginger simmer gently for 15 minutes. Strain the broth, reserving the liquid and the shiitake caps. Thinly slice the shiitake caps for garnish and stir the light soy sauce into the strained broth. Keep warm.

2. 02

   In a small bowl, whisk together the white miso, mirin, sake, caster sugar, and yuzu juice until smooth and emulsified.

3. 03

   Pat the sea bass fillets completely dry with paper towels. Lightly season the skin side with salt. Brush the flesh side generously with the prepared miso glaze. Let marinate at room temperature for 10 minutes.

4. 04

   Blanch the halved baby bok choy in a pot of boiling salted water for 60 seconds until vibrant green but still crisp. Immediately shock in ice water, drain, and pat dry.

5. 05

   Heat grapeseed oil in a non-stick skillet over medium-high heat. Place the sea bass fillets skin-side down in the pan. Sear undisturbed for 4 minutes until the skin is golden and crispy. Carefully flip the fish, brush a bit more miso glaze on top, and cook for another 2 to 3 minutes until the fish is just cooked through and flakes easily.

6. 06

   To plate: Place one halved baby bok choy and a few slices of the reserved shiitake mushrooms in the center of each shallow serving bowl. Place a seared sea bass fillet on top. Gently pour the warm ginger-shiitake dashi around the base of the fish. Garnish the fish with curled scallions and toasted sesame seeds. Serve immediately.