Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Cauliflower Silk and Lemongrass-Turmeric Nage

A light yet luxurious Michelin-caliber dish featuring crispy-skinned wild sea bass resting on a velvet cauliflower purée, surrounded by an aromatic, golden lemongrass-turmeric nage.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cauliflower Silk: Steam cauliflower florets until completely tender, about 10 minutes. Transfer to a high-speed blender with 100ml warm vegetable broth and lemon juice. Puree on high until ultra-smooth and silky. Keep warm.

2. 02

   Infuse the Golden Nage: In a small saucepan, combine the remaining 250ml vegetable broth, bruised lemongrass, grated turmeric, and ginger. Bring to a gentle simmer for 12 minutes. Strain through a fine-mesh sieve, discard solids, and whisk in 5ml of extra virgin olive oil.

3. 03

   Blanch the Sea Asparagus: Flash-blanch sea asparagus in boiling water for 30 seconds, then immediately plunge into ice water to preserve bright color and crunch. Drain well.

4. 04

   Sear the Sea Bass: Score the skin of the fish lightly and pat thoroughly dry. Heat 10ml olive oil in a non-stick skillet over medium-high heat. Season fish with sea salt and place skin-side down. Press gently for 10 seconds to ensure even skin contact. Cook for 4 minutes until crisp, flip, and cook for 1-2 minutes until opaque.

5. 05

   Plate the Dish: Spoon a circle of cauliflower silk in the center of shallow wide bowls. Lay the seared sea bass skin-side up on top. Carefully pour the warm lemongrass-turmeric nage around the purée base. Garnish with sea asparagus and micro greens.