Saikyo Miso-Glazed Chilean Sea...Saikyo Miso-Glazed Chilean Sea Bass with Yuzu-Dashi Emulsion and Charred Maitake

A refined modern Asian masterpiece featuring succulent, sake-marinated Chilean sea bass with a caramelized Saikyo miso crust, complemented by a delicate yuzu-kombu butter sauce, smoky charred maitake clusters, and vibrant emerald shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch fresh shiso leaves in boiling salted water for 5 seconds, immediately shock in ice water, then squeeze completely dry. Blend with grapeseed oil on high for 2 minutes until bright green. Strain through a coffee filter without pressing and set aside.

2. 02

   Make the Miso Marinade: In a small saucepan over medium heat, combine sake and mirin. Bring to a gentle boil for 90 seconds to cook off the alcohol. Whisk in Saikyo miso and caster sugar until completely dissolved and velvety. Remove from heat and chill to room temperature.

3. 03

   Marinate the Fish: Pat sea bass dry. Coat all sides thoroughly with the cooled miso glaze. Place in a shallow dish, cover tightly, and refrigerate for at least 12 hours (up to 24 hours).

4. 04

   Lotus Root Crisps: Heat 1 inch of grapeseed oil to 160°C (320°F). Fry lotus root slices until golden and crisp (approx. 2 minutes). Drain on paper towels and season with fine sea salt.

5. 05

   Cook the Sea Bass: Preheat the oven broiler to high. Gently wipe off excess miso glaze from the sea bass fillets to prevent burning. Place fillets on a foil-lined baking sheet and broil 6 inches from the heating element for 7-9 minutes until the glaze caramelizes with deep charred blisters and the fish is tender and flaky.

6. 06

   Char the Maitake: Heat a cast-iron skillet over high heat with a splash of oil. Sear maitake clusters hard until charred edges form (approx. 3-4 minutes). Deglaze with a teaspoon of mirin and sea salt.

7. 07

   Emulsify the Yuzu-Dashi Sauce: In a small saucepan, bring dashi and yuzu juice to a bare simmer. Reduce heat to low and rapidly whisk in cold cubed butter one piece at a time until a glossy, velvety emulsion forms. Season with a drop of white soy sauce or fine salt. Froth with an immersion blender just before plating.

8. 08

   Plating: Spoon a pool of warm yuzu-dashi emulsion into the center of shallow warmed bowls. Split the emulsion with droplets of vibrant green shiso oil. Gently rest a miso-glazed sea bass fillet on top. Arrange charred maitake clusters alongside. Garnish with crisp lotus root rounds, micro red shiso, and edible blossoms. Serve immediately.