Miso-Poached Chilean Sea Bass...Miso-Poached Chilean Sea Bass with Yuzu-Dashi Foam and Shiso Oil

A refined exploration of umami and citrus, featuring succulent buttery sea bass poached in a white miso broth, accented by vibrant shiso oil and a delicate yuzu-dashi foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch shiso leaves in boiling water for 10 seconds, shock in ice water, squeeze bone-dry, then blend with grapeseed oil on high speed until bright green. Strain through a coffee filter or fine cheesecloth.

2. 02

   In a wide, shallow pan, combine 500ml of dashi, miso, mirin, and sake. Whisk until miso is fully dissolved and bring to a very gentle simmer (aim for 75°C / 167°F).

3. 03

   Gently place sea bass fillets into the poaching liquid. The liquid should halfway submerge the fish. Cover and poach for 8-10 minutes or until the internal temperature reaches 50°C (122°F).

4. 04

   While the fish poaches, steam or blanch the baby bok choy in salted water for 2 minutes until tender-crisp. Set aside and keep warm.

5. 05

   Create the yuzu foam: Combine the remaining 100ml dashi with yuzu juice and lecithin in a tall container. Use an immersion blender at the surface to incorporate air until a stable foam forms.

6. 06

   To plate: Place bok choy in the center of a shallow heated bowl, top with the sea bass. Ladle a small amount of the poaching broth around the base. Drizzle with shiso oil and crown the fish with a generous spoonful of the yuzu-dashi foam.