Pan-Seared Sea Bass in...Pan-Seared Sea Bass in Lemongrass-Herb Consommé

Crispy-skinned wild sea bass nestled in a fragrant, clarified lemongrass and ginger dashi, finished with shaved fennel, radish, and herb oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the consommé, combine 500ml of water, the kombu, bruised lemongrass, and sliced ginger in a small saucepan. Bring to a bare simmer over low heat for 15 minutes. Strain the liquid through a fine-mesh sieve, discard solids, stir in the lime juice, and season with a pinch of sea salt. Keep warm.

2. 02

   Shock the shaved fennel and radishes in a bowl of ice water for 5 minutes until curled and crisp. Drain thoroughly and pat dry with a clean kitchen towel.

3. 03

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin with a sharp knife and season both sides with flaky sea salt.

4. 04

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the fish fillets skin-side down in the pan, pressing gently with a spatula for 30 seconds to ensure even contact. Cook undisturbed for 4-5 minutes until the skin is golden and exceptionally crispy.

5. 05

   Carefully flip the fish and cook on the flesh side for another 1-2 minutes, just until translucent in the center. Remove from heat immediately.

6. 06

   To assemble, arrange a mound of the shaved fennel and radish in the center of two warm, shallow bowls. Pour the warm lemongrass consommé around the base of the vegetables. Gently place the sea bass fillet, skin-side up, on top of the vegetables. Garnish with microgreens and drizzle the remaining olive oil into the broth.