Miso-Sake Cured Chilean Sea...Miso-Sake Cured Chilean Sea Bass with Yuzu-Infused Bok Choy

Name: Miso-Sake Cured Chilean Sea Bass with Yuzu-Infused Bok Choy
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2
Ingredients: 2 center-cut Chilean Sea Bass fillets (6oz each); 3 tbsp high-quality white miso paste; 2 tbsp mirin; 2 tbsp premium sake; 1 tbsp caster sugar; 4 heads baby bok choy, halved lengthwise; 1 tbsp fresh yuzu juice; 0.5 cup shimeji mushrooms, bases removed; 2 tbsp rice vinegar; 1 tsp freshly grated ginger; 1 tsp toasted sesame oil

🍴

Cuisine

Asian Fusion

👥

Servings

⏱

Prep Time

40 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Hard

A masterclass in balance featuring buttery, umami-rich sea bass paired with the vibrant acidity of yuzu and the earthy crunch of pickled shimeji mushrooms.

Asian FusionHard

Ingredients

•2 center-cut Chilean Sea Bass fillets (6oz each)

•3 tbsp high-quality white miso paste

•2 tbsp mirin

•2 tbsp premium sake

•1 tbsp caster sugar

•4 heads baby bok choy, halved lengthwise

•1 tbsp fresh yuzu juice

•0.5 cup shimeji mushrooms, bases removed

•2 tbsp rice vinegar

•1 tsp freshly grated ginger

•1 tsp toasted sesame oil

Cooking Instructions

01
In a small saucepan, combine miso, sake, mirin, and sugar. Heat gently until sugar dissolves, then let cool completely.
02
Pat the fish dry. Coat the fillets thoroughly with the miso mixture and marinate in the refrigerator for at least 30 minutes.
03
Quick-pickle the shimeji mushrooms by tossing them with rice vinegar and a pinch of sugar; set aside for 15 minutes.
04
Preheat oven to 400°F (200°C). Wipe excess marinade off the fish. Heat an oven-safe non-stick skillet over medium-high heat with a touch of neutral oil. Sear the fish skin-side up for 2 minutes until caramelized.
05
Flip the fillets and transfer the skillet to the oven. Roast for 8-10 minutes until the fish flakes easily.
06
While fish roasts, steam the bok choy for 3 minutes. Toss immediately with yuzu juice, grated ginger, and sesame oil.
07
Plate by creating a bed of bok choy, topping with the sea bass fillet, and garnishing with the pickled shimeji mushrooms and a drizzle of the pan juices.

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