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

Name: Miso-Glazed Chilean Sea Bass with Yuzu-Koshu Beurre Blanc
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2
Ingredients: 12 oz Chilean Sea Bass fillets (two 6-oz portions); 3 tbsp White Miso Paste (Saikyo style); 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Granulated Sugar; 4 oz fresh Lotus Root, thinly sliced into rounds; 1 tsp Green Yuzu Koshu; 1/4 cup Dry White Wine; 1 small shallot, finely minced; 4 tbsp cold Unsalted Butter, cubed; 2 cups Grapeseed Oil (for frying); 1 pinch Micro-Shiso for garnish

🍴

Cuisine

Japanese Fusion

👥

Servings

⏱

Prep Time

40 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Hard

A sophisticated fusion of buttery Chilean sea bass marinated in traditional Saikyo miso, paired with a vibrant, citrus-forward chili emulsion and earthy lotus root crisps.

Japanese FusionHard

Ingredients

•12 oz Chilean Sea Bass fillets (two 6-oz portions)

•3 tbsp White Miso Paste (Saikyo style)

•2 tbsp Mirin

•2 tbsp Sake

•1 tbsp Granulated Sugar

•4 oz fresh Lotus Root, thinly sliced into rounds

•1 tsp Green Yuzu Koshu

•1/4 cup Dry White Wine

•1 small shallot, finely minced

•4 tbsp cold Unsalted Butter, cubed

•2 cups Grapeseed Oil (for frying)

•1 pinch Micro-Shiso for garnish

Cooking Instructions

01
In a small saucepan, whisk together miso, mirin, sake, and sugar over low heat until sugar dissolves. Let cool completely, then coat the sea bass fillets in the marinade. Refrigerate for at least 6 hours (ideally 24).
02
Heat grapeseed oil to 325°F (160°C). Fry the thin lotus root slices until golden and crisp. Drain on paper towels and season immediately with a pinch of fine salt.
03
For the Beurre Blanc: In a small sauté pan, reduce the white wine and minced shallots by 75% until syrupy. Reduce heat to low and whisk in cold butter one cube at a time to create a stable emulsion. Stir in the yuzu koshu and strain through a fine-mesh chinois. Keep warm in a thermos or over a warm water bath.
04
Preheat a broiler. Wipe excess marinade off the sea bass. Place fillets on a parchment-lined tray and broil 4-5 inches from the heat source for 6-8 minutes until the top is deeply caramelized and the internal temperature reaches 135°F (57°C).
05
To plate: Spoon a pool of Yuzu-Koshu Beurre Blanc in the center of two warmed plates. Place the sea bass atop the sauce. Arrange lotus root crisps vertically against the fish and garnish with micro-shiso.

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