Sake-Glazed Chilean Sea Bass...Sake-Glazed Chilean Sea Bass with Ginger-Soy Dashi Emulsion

Pan-seared Chilean sea bass glazed in a refined sake-mirin reduction, served over a silky ginger-soy dashi emulsion and finished with vibrant shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the shiso oil, blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture, blend with 50ml of neutral oil until smooth and vibrant green. Strain through a coffee filter and set aside.

2. 02

   For the Sake-Mirin Glaze, combine sake, mirin, white soy sauce, and caster sugar in a small saucepan over medium heat. Bring to a simmer and reduce by half until a syrupy glaze forms, then remove from heat and set aside.

3. 03

   For the Ginger-Soy Dashi Emulsion, combine the ichiban dashi and sliced ginger in a saucepan. Simmer gently for 10 minutes to infuse, then strain out the ginger. Return the liquid to low heat, stir in the light soy sauce, and slowly whisk in 50g of cold cubed butter one piece at a time to emulsify. Whisk in the yuzu juice and keep warm.

4. 04

   Pat the sea bass skin completely dry. Season the skin side with a pinch of salt. Heat the grapeseed oil in a non-stick pan over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is ultra-crispy.

5. 05

   Turn the fish over, add the remaining 20g of cold butter to the pan, and baste the fish for 1-2 minutes until just cooked through. Remove the fish from the pan and brush the flesh side generously with the Sake-Mirin Glaze.

6. 06

   To plate, pour a pool of the warm Ginger-Soy Dashi Emulsion into the center of two shallow bowls. Gently place the glazed sea bass in the center, skin-side up. Dot the emulsion with droplets of the vibrant green shiso oil, garnish with microgreens and edible flowers, and serve immediately.