Pan-Seared Chilean Seabass with...Pan-Seared Chilean Seabass with Ginger-Soy Dashi Emulsion

An exquisite harmony of textures and umami: perfectly crisped Chilean seabass on tender baby bok choy, finished with a velvety ginger-infused dashi emulsion and a whisper of wild shiitake dust.

Ingredients

Cooking Instructions

1. 01

   To make the shiitake dust, grind the dried shiitakes in a clean spice grinder until a very fine powder forms. Sift through a fine-mesh sieve and set aside in a dry container.

2. 02

   Prepare the dashi stock: Gently heat 1.5 cups of water and the kombu in a small saucepan over medium heat. Just before it reaches a boil, remove and discard the kombu. Add the bonito flakes, simmer gently for 1 minute, then remove from heat and let steep for 5 minutes. Strain through a fine-mesh sieve lined with cheesecloth.

3. 03

   In a clean saucepan, combine 0.5 cup of the prepared dashi, the sliced ginger, light soy sauce, and mirin. Bring to a bare simmer for 5 minutes to infuse the ginger flavor, then strain out and discard the ginger. Keep the infused liquid warm over very low heat.

4. 04

   Blanch the halved baby bok choy in salted boiling water for 1 minute, then immediately shock in ice water. Drain thoroughly, pat dry, and warm gently in a pan with a splash of dashi and a touch of butter just before serving.

5. 05

   Pat the seabass fillets thoroughly dry with paper towels and season the skin side with flaky sea salt. Heat grapeseed oil in a cast-iron skillet over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Sear for 4 minutes until the skin is incredibly crisp and golden, then flip and cook for another 2 to 3 minutes until the fish is just cooked through.

6. 06

   While the fish rests, finish the emulsion: Bring the warm ginger-dashi liquid to a bare simmer. Remove from heat and vigorously whisk in the cold, cubed butter one piece at a time to create a glossy, stable emulsion. Use an immersion blender to froth the sauce.

7. 07

   To assemble, place the warmed bok choy in the center of two shallow heated bowls. Rest a seabass fillet atop the bok choy, skin-side up. Spoon the frothed ginger-soy dashi emulsion around the base, and lightly dust the top of the fish with the shiitake powder.