Miso-Seared Chilean Sea Bass...Miso-Seared Chilean Sea Bass in Lemongrass Dashi with Yuzu Kosho Emulsion

Pan-seared Chilean sea bass coated in a subtle sweet-savory white miso glaze, served atop charred maitake mushrooms and immersed in a delicate lemongrass-infused dashi broth finished with yuzu kosho butter.

Ingredients

Cooking Instructions

1. 01

   Whisk white miso, mirin, sake, and cane sugar together in a small saucepan over low heat until the sugar completely dissolves. Brush the glaze lightly onto the top flesh of the sea bass fillets and let marinate at room temperature for 15 minutes.

2. 02

   Combine filtered water and kombu in a small pot. Bring to a gentle 80°C simmer over low heat. Add the bruised lemongrass, immediately remove from heat, throw in the katsuobushi, and steep for 10 minutes. Strain through a fine-mesh sieve lined with cheesecloth to yield a crystal-clear dashi.

3. 03

   In a small pan over gentle heat, melt 20g of butter and whisk vigorously with the green yuzu kosho until an emulsion forms; reserve in a warm area.

4. 04

   Heat toasted sesame oil in a cast-iron skillet over high heat. Add the torn maitake mushrooms and sear untouched for 2 minutes until deeply golden and crispy at the edges. Season with fine sea salt and transfer to warm shallow serving bowls.

5. 05

   Heat a heavy-bottomed non-stick skillet over medium-high heat. Place sea bass skin-side down and press gently with a fish spatula for 30 seconds to prevent curling. Sear for 4 minutes until the skin is intensely crisp, flip, add the remaining 20g butter, and baste the fish for 2-3 minutes until opaque yet buttery tender.

6. 06

   Center the sea bass on top of the charred maitake mushrooms. Pour the piping hot lemongrass dashi around the base of the bowl, split the yuzu kosho butter emulsion into the broth, and delicate garnish the fish with micro red shiso.