Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass in Matcha-Ginger Dashi

An elegant, antioxidant-rich masterclass in clean eating. Crispy-skinned wild sea bass rests in a vibrant, mineral-infused matcha and ginger dashi broth, accompanied by blistered beech mushrooms and tender charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin with a sharp knife to prevent curling, and season both sides with a pinch of flaky sea salt. Set aside at room temperature.

2. 02

   In a small saucepan, combine 2 cups of filtered water, the dried kombu, and sliced ginger. Bring to a gentle simmer over medium-low heat. Do not boil. Simmer for 10 minutes to extract the umami flavors, then remove and discard the kombu.

3. 03

   Strain the broth, then whisk in the tamari and mirin. Sift the matcha powder into the warm broth, whisking vigorously with a bamboo whisk or small wire whisk until fully dissolved and slightly frothy. Keep warm on the lowest heat setting.

4. 04

   Heat the avocado oil in a heavy-bottomed or cast-iron skillet over medium-high heat until shimmering. Place the sea bass fillets in the skillet, skin-side down. Press gently with a fish spatula for 30 seconds to ensure even skin-to-pan contact.

5. 05

   Sear the fish undisturbed for 4-5 minutes until the skin is golden and exceptionally crispy. Carefully flip the fillets and cook for an additional 1-2 minutes, just until the flesh is opaque. Transfer to a warm plate, skin-side up, to rest.

6. 06

   Immediately add the halved bok choy and beech mushrooms to the hot skillet. Sear for 2 minutes until lightly charred but still crisp-tender, then remove from heat.

7. 07

   To assemble, place two halves of baby bok choy and a cluster of beech mushrooms in the center of two shallow bowls. Gently pour the vibrant green matcha-ginger dashi around the vegetables. Top with the sea bass fillet, crispy skin-side up. Garnish with microgreens and a touch of flaky sea salt.