Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Yuzu Forbidden Rice

A refined Japanese-inspired masterpiece featuring buttery sea bass caramelized with a classic miso glaze, paired with aromatic citrus-scented black rice and a ginger-lemongrass coconut reduction.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the white miso, mirin, sake, and sugar until the sugar is fully dissolved. Coat the sea bass fillets in the marinade and refrigerate for 30 minutes.

2. 02

   Rinse the forbidden rice and cook in 1 cup of salted water until tender (about 25-30 minutes). Once cooked, fluff with a fork and stir in the yuzu juice.

3. 03

   In a small saucepan, combine coconut milk, bruised lemongrass, and sliced ginger. Simmer on low heat for 12 minutes. Strain through a fine-mesh sieve and keep the infused milk warm.

4. 04

   Blanch the halved baby bok choy in boiling salted water for 2 minutes, then immediately shock in ice water. Drain and pat dry before a quick sear in a hot pan with a drop of oil.

5. 05

   Preheat broiler to high. Remove sea bass from marinade and wipe off excess. Place on a lined baking sheet and broil 4-5 inches from heat for 6-8 minutes until the glaze is deeply caramelized and the fish flakes easily.

6. 06

   To plate, place a portion of yuzu rice in the center. Arrange bok choy to the side and place the sea bass atop the rice. Use an immersion blender to froth the warm coconut-lemongrass sauce and drizzle it around the plate. Garnish with micro-shiso.