Sake-Miso Glazed Sea Bass...Sake-Miso Glazed Sea Bass with Edamame-Ginger Puree and Yuzu Dashi

An exquisite, Michelin-caliber harmony of buttery Patagonian toothfish, vibrant and velvety ginger-scented edamame puree, and a delicate, aromatic yuzu dashi broth.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, whisk together the white miso, sake, mirin, and caster sugar until the sugar completely dissolves. Remove from heat, let cool to room temperature, and stir in half of the ginger juice. Coat the sea bass fillets evenly with the miso marinade and marinate in the refrigerator for at least 30 minutes.

2. 02

   To make the puree, boil the blanched edamame in lightly salted water for 4 minutes until very tender. Drain, then immediately transfer to a high-speed blender. Add the cubed butter, remaining ginger juice, and 3 tablespoons of hot water. Blend on high until completely smooth. Pass through a fine-mesh sieve (tamis) to achieve a silky texture, season with salt to taste, and keep warm.

3. 03

   Gently warm the dashi stock in a small saucepan over low heat. Stir in the light soy sauce and fresh yuzu juice. Keep warm on the lowest heat setting to preserve the bright, aromatic notes of the yuzu.

4. 04

   Gently wipe excess marinade off the sea bass fillets. Heat a thin film of neutral cooking oil in a non-stick skillet over medium-high heat. Place the fish skin-side down and sear for 4 minutes until the skin is caramelized and crispy. Carefully flip and cook the flesh side for 2 to 3 minutes, basting with the pan juices until just cooked through.

5. 05

   To plate: Spoon a vibrant swipe of the warm edamame puree across the center of two shallow rimmed bowls. Place a seared sea bass fillet elegantly on top of the puree. Carefully pour the warm yuzu-dashi broth around the base of the puree. Garnish the fish with microgreens and edible flowers, and serve immediately.