Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Yuzu-Beurre Blanc

Succulent, miso-marinated sea bass paired with a silky yuzu-infused butter sauce and crisp lotus root chips for a perfect balance of umami and acidity.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the miso paste, mirin, 1 tbsp sake, and sugar until smooth. Coat the sea bass fillets thoroughly and marinate in the refrigerator for at least 30 minutes.

2. 02

   To make the lotus chips: Pat the lotus root slices dry. Heat a thin layer of oil in a small pan and fry the slices until golden and crisp. Drain on paper towels and season immediately with a pinch of sea salt.

3. 03

   For the Yuzu-Beurre Blanc: In a small saucepan over medium heat, combine the minced shallot and 1/4 cup sake. Reduce until the liquid is almost completely evaporated (au sec).

4. 04

   Whisk in the heavy cream and yuzu juice. Reduce the heat to the lowest setting. Whisk in the cold butter, one cube at a time, until fully emulsified and the sauce is thick and glossy. Strain through a fine-mesh sieve and keep warm (do not boil).

5. 05

   Preheat oven to 400°F (200°C). Gently wipe excess marinade off the fish fillets. Heat 2 tbsp grapeseed oil in a heavy, oven-safe stainless steel skillet over medium-high heat.

6. 06

   Place fish skin-side down (if applicable) and sear for 3 minutes until a golden-brown crust forms. Flip the fillets and immediately transfer the skillet to the oven for 5-7 minutes until the fish is opaque and flakes easily.

7. 07

   To plate, pour a generous pool of Yuzu-Beurre Blanc onto the center of a warmed plate. Place the sea bass on top, stack the crispy lotus root chips over the fish, and garnish with fresh chives.