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Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Yuzu-Dashi Consommé and Silk Edamame Purée

Name: Miso-Glazed Chilean Sea Bass with Yuzu-Dashi Consommé and Silk Edamame Purée
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2
Cuisine: Japanese-Fusion
Ingredients: 2 skin-on Chilean sea bass fillets (6 oz each); 3 tbsp white miso paste (shiro miso); 2 tbsp mirin; 2 tbsp sake; 1 tbsp caster sugar; 1 cup shelled edamame; 2 tbsp heavy cream; 1 tbsp unsalted butter; 1.5 tsp fresh ginger, finely grated and divided; 2 cups high-quality dashi stock; 1 tbsp light soy sauce; 1 tbsp fresh yuzu juice (or sub key lime juice); 1 tbsp grapeseed oil; A pinch of micro-shiso or radish sprouts for garnish; 0.5 tsp toasted white and black sesame seeds

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Cuisine

Japanese-Fusion

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Servings

⏱

Prep Time

35 mins

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Cook Time

25 mins

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Difficulty

Hard

An exquisite Michelin-star caliber dish featuring buttery, caramelized Chilean sea bass set over a vibrant, ginger-infused edamame purée, finished with a delicate, citrusy yuzu-dashi broth poured table-side.

Japanese-FusionHard

Ingredients

•2 skin-on Chilean sea bass fillets (6 oz each)

•3 tbsp white miso paste (shiro miso)

•2 tbsp mirin

•2 tbsp sake

•1 tbsp caster sugar

•1 cup shelled edamame

•2 tbsp heavy cream

•1 tbsp unsalted butter

•1.5 tsp fresh ginger, finely grated and divided

•2 cups high-quality dashi stock

•1 tbsp light soy sauce

•1 tbsp fresh yuzu juice (or sub key lime juice)

•1 tbsp grapeseed oil

•A pinch of micro-shiso or radish sprouts for garnish

•0.5 tsp toasted white and black sesame seeds

Cooking Instructions

01
In a small saucepan over low heat, whisk together the white miso, mirin, sake, and caster sugar until the sugar completely dissolves and the mixture thickens slightly. Remove from heat and allow to cool completely.
02
Pat the sea bass fillets dry with a paper towel. Coat the flesh side of each fillet generously with the cooled miso glaze, leaving the skin side clean. Cover and marinate in the refrigerator for 20 minutes.
03
To make the edamame purée, boil the edamame in salted water for 5 minutes until tender. Drain and transfer immediately to a high-speed blender with the heavy cream, unsalted butter, 1 teaspoon of grated ginger, and a pinch of salt. Blend until completely smooth, then pass through a fine-mesh chinois (sieve) for a silky-smooth finish. Keep warm.
04
Prepare the consommé by combining the dashi stock, light soy sauce, and the remaining 0.5 teaspoon of grated ginger in a clean saucepan. Bring to a gentle simmer for 5 minutes. Remove from heat, strain through a cheesecloth-lined sieve, and stir in the fresh yuzu juice. Keep warm.
05
Preheat the oven to 400°F (200°C). Heat the grapeseed oil in an oven-safe stainless steel or cast-iron skillet over medium-high heat. Place the sea bass skin-side down in the hot pan and sear for 3 minutes until the skin is beautifully crispy. Flip the fish, spoon any remaining miso glaze over the top, and transfer the skillet to the oven for 5 to 6 minutes until cooked through and the glaze is caramelized.
06
To plate, spoon a neat circle of the warm silk edamame purée into the center of two wide, shallow bowls. Gently place the pan-roasted sea bass on top of the purée, skin-side up. Garnish the fish with micro-shiso and toasted sesame seeds. Right at the table, gracefully pour the hot yuzu-dashi consommé around the base of the purée.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023