Pan-Seared Chilean Sea Bass...Pan-Seared Chilean Sea Bass in Charred Green Onion and Yuzu Dashi

A pristine, Michelin-caliber dish featuring crispy skin-on sea bass served over an aromatic, umami-rich yuzu dashi broth, complemented by a crisp shaved fennel and edamame salad.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the filtered water, kombu, and sliced ginger. Bring to a very gentle simmer over medium heat (do not boil). Remove the kombu immediately after the water starts to bubble to avoid bitterness. Let the ginger steep on low heat for 10 minutes, then strain out the ginger.

2. 02

   Heat a dry cast-iron skillet over high heat. Add the whole green onions and char until blackened in spots, about 3 minutes. Roughly chop the charred onions and steep them in the warm ginger-infused dashi for 5 minutes. Strain the broth again, then stir in the yuzu juice and low-sodium tamari. Keep warm.

3. 03

   In a small bowl, toss the paper-thin shaved fennel and blanched edamame with a tiny pinch of sea salt. Set aside for plating.

4. 04

   Pat the sea bass fillets completely dry with paper towels. Season only the skin side with flaky sea salt. Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.

5. 05

   Place the fish fillets skin-side down in the hot skillet, pressing gently with a fish spatula for 30 seconds to ensure flat contact. Lower heat to medium and cook undisturbed for 5-6 minutes until the skin is incredibly crispy and golden.

6. 06

   Carefully flip the fish and cook for an additional 2 minutes on the flesh side, or until just cooked through. Transfer to a paper towel-lined plate to drain.

7. 07

   To serve, pour a shallow pool of the warm charred green onion and yuzu dashi into two wide, shallow bowls. Place the sea bass fillet skin-side up in the center. Top each with a delicate mound of the shaved fennel and edamame salad.