Miso-Sake Glazed Chilean Sea...Miso-Sake Glazed Chilean Sea Bass with Toasted Sesame Dashi & Charred Maitake

Pan-roasted MSC-certified Chilean sea bass coated in a rich, caramelized white miso and sake glaze, served over a delicate toasted sesame-infused dashi broth with crispy maitake mushrooms.

Ingredients

Cooking Instructions

1. 01

   Whisk together white miso, sake, mirin, and sugar in a small saucepan over low heat until sugar dissolves. Let cool. Coat the sea bass fillets with the glaze, leaving 1 tablespoon of glaze for later basting. Marinate in the refrigerator for 20 minutes.

2. 02

   Wipe the kombu with a damp cloth. In a small saucepan, combine water and kombu. Bring to a gentle simmer over medium heat (do not boil). Remove kombu, add bonito flakes, and turn off the heat. Let steep for 5 minutes, then strain through a fine-mesh sieve. Stir in light soy sauce and toasted sesame oil; keep warm.

3. 03

   Heat a cast-iron skillet over high heat. Add 1 tablespoon of grapeseed oil and the butter. Sear the maitake mushrooms until the edges are crispy and deeply browned, about 3-4 minutes. Season with a pinch of sea salt and set aside.

4. 04

   Preheat your oven to 400°F (200°C). Gently wipe off excess marinade from the fish. In an oven-safe non-stick skillet, heat the remaining 1 tablespoon of grapeseed oil over medium-high heat. Sear the fish skin-side down for 3 minutes until crisp. Flip, brush with the reserved miso glaze, and transfer the skillet to the oven for 5-6 minutes until just cooked through.

5. 05

   Ladle the warm sesame dashi into the bottom of two shallow serving bowls. Place a sea bass fillet in the center of each bowl. Arrange the charred maitake mushrooms around the fish.

6. 06

   Garnish the top of the fish with the curled julienned scallions and micro-shiso. Serve immediately while hot.