Pan-Seared Sablefish in Lemongrass-Ginger...Pan-Seared Sablefish in Lemongrass-Ginger Dashi with Charred Bok Choy

Buttery wild-caught sablefish seared to crispy-skinned perfection, served in a light, aromatic lemongrass dashi broth, complemented by charred baby bok choy and crisp radish.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the filtered water and kombu. Bring to a gentle simmer over medium heat. Just before it reaches a boil, remove and discard the kombu.

2. 02

   Add the sliced ginger and bruised lemongrass to the pot. Simmer gently on low heat for 10 minutes to infuse. Strain the broth through a fine-mesh sieve into a clean pot, discard solids, then stir in the tamari and mirin. Keep warm on the lowest heat setting.

3. 03

   Heat half of the avocado oil in a cast-iron skillet over high heat. Place the baby bok choy cut-side down and sear for 2 minutes until deeply charred. Flip and cook for 1 more minute, then transfer to a plate and cover loosely to keep warm.

4. 04

   Pat the sablefish fillets completely dry with paper towels. Season the skin side with a pinch of sea salt. Heat the remaining avocado oil in the same skillet over medium-high heat.

5. 05

   Place the fish skin-side down in the hot skillet, pressing gently with a flexible spatula for 30 seconds to ensure maximum skin contact. Sear undisturbed for 4-5 minutes until the skin is golden and exceptionally crispy.

6. 06

   Carefully flip the fillets and sear the flesh side for an additional 2 minutes, or until the fish is just cooked through and flakes easily. Remove from heat.

7. 07

   To assemble, ladle the warm lemongrass-ginger dashi broth into two shallow serving bowls. Arrange two halves of charred bok choy in each bowl, and gently rest a sablefish fillet, skin-side up, on top of the bok choy.

8. 08

   Garnish the fish with the shaved watermelon radish and a delicate nest of microgreens. Finish with a touch of flaky sea salt and serve immediately.