Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Yuzu Dashi & Shiso Oil

A succulent, melt-in-your-mouth sea bass marinated in a traditional saikyo miso glaze, served in a delicate citrus-infused dashi broth and finished with vibrant shiso-infused oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sake and mirin. Bring to a boil for 20 seconds to evaporate alcohol, then whisk in miso paste and sugar until smooth. Allow the marinade to cool completely.

2. 02

   Pat the sea bass dry and coat thoroughly with the miso marinade. Refrigerate for at least 30 minutes (ideally 2 hours).

3. 03

   Prepare the Shiso Oil: Blanch shiso leaves in boiling water for 10 seconds, shock in ice water, squeeze dry, then blend with grapeseed oil until bright green. Strain through a coffee filter or fine-mesh sieve.

4. 04

   In a clean pot, bring the dashi stock to a gentle simmer. Season with light soy sauce and yuzu juice. Keep warm at a very low temperature.

5. 05

   Wipe excess marinade off the fish. Heat a non-stick oven-proof pan over medium-high heat with a drop of oil. Sear the fish skin-side down for 3 minutes, then flip and place under a preheated broiler for 4-5 minutes until the glaze is caramelized and bubbly.

6. 06

   While the fish rests, quickly char the baby bok choy in a hot pan with a splash of water until tender-crisp.

7. 07

   To plate: Pour the yuzu dashi into shallow bowls. Place the charred bok choy in the center and nestle the sea bass on top. Drizzle dots of shiso oil into the broth and garnish with radish sprouts.