Pan-Seared Chilean Seabass in...Pan-Seared Chilean Seabass in Yuzu-Ginger Shoyu Broth

An elegant, Michelin-caliber dish featuring buttery Chilean seabass with a crisp sear, nestled in a delicate, citrus-forward dashi broth and finished with a vibrant scallion-infused oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the dashi stock, Shoyu, mirin, and sliced ginger. Bring to a gentle simmer over medium-low heat for 10 minutes to infuse the ginger flavor. Strain the solids, stir in the fresh yuzu juice, and keep warm.

2. 02

   To make the scallion oil, place the finely minced scallions and a pinch of sea salt in a small heatproof bowl. In a small pan, heat 60ml of grapeseed oil until it just begins to smoke. Carefully pour the hot oil over the scallions to flash-fry them, releasing their vibrant color and aroma. Set aside to cool slightly.

3. 03

   Heat a cast-iron skillet over high heat with 10ml of grapeseed oil. Place the halved baby bok choy cut-side down and sear for 2 minutes until deeply charred and tender-crisp. Remove from the skillet and lightly season with sea salt.

4. 04

   Pat the seabass fillets thoroughly dry with paper towels and season the skin with a pinch of sea salt. Add the remaining 10ml of grapeseed oil to the same skillet over medium-high heat. Press the fish skin-side down with a spatula for 30 seconds to prevent curling, then cook undisturbed for 4-5 minutes until the skin is exceptionally crispy. Flip and cook for an additional 2-3 minutes until the flesh is just opaque.

5. 05

   Pour a shallow pool of the warm yuzu-ginger dashi broth into 4 wide, shallow bowls. Place a charred bok choy half in the center of each bowl, and gently rest a seabass fillet, crispy skin-side up, on top of the greens.

6. 06

   Drizzle the bright green scallion oil elegantly around the perimeter of the broth. Garnish the top of the fish with micro shiso buds and serve immediately.