Soy-Glazed Chilean Sea Bass...Soy-Glazed Chilean Sea Bass with Yuzu-Ginger Broth and Scallion Oil

A masterclass in balance: succulent Chilean sea bass glazed with a sweet soy-miso reduction, served over a delicate yuzu-infused dashi broth and finished with a vibrant, aromatic scallion oil.

Ingredients

Cooking Instructions

1. 01

   To make the Scallion Oil: Blanch the scallion greens in boiling water for 30 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture using a clean kitchen towel. Blend the dried greens with 120ml of grapeseed oil in a high-speed blender for 3 minutes until smooth and bright green. Strain through a coffee filter or fine cheesecloth and set aside.

2. 02

   To make the Miso Glaze: In a small saucepan over medium heat, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower the heat, add the miso paste and sugar, and whisk constantly until the sugar is completely dissolved and the glaze is smooth and glossy. Remove from heat and let cool to room temperature.

3. 03

   To make the Yuzu-Ginger Broth: In a clean saucepan, combine 450ml of cold water and the kombu. Bring to a gentle simmer over medium-low heat. Just before it boils, remove the kombu. Add the bonito flakes and sliced ginger, bring to a boil, then immediately turn off the heat. Let steep for 10 minutes, then strain through a fine-mesh sieve. Stir in the yuzu juice and light soy sauce. Keep warm.

4. 04

   Preheat your oven's broiler to high. Pat the sea bass fillets completely dry with paper towels. Lightly brush the fish all over with a neutral oil, then generously coat the top of each fillet with the miso glaze.

5. 05

   Place the glazed fish on a foil-lined baking sheet and broil 6-8 inches from the heat source for 6 to 8 minutes, watching closely, until the glaze is beautifully caramelized and charred in spots, and the fish is just cooked through and flaky.

6. 06

   While the fish is cooking, blanch the halved baby bok choy in salted boiling water for 1 minute until vibrant green, then drain.

7. 07

   To assemble: Pour a shallow pool of the warm Yuzu-Ginger Broth into the bottom of two wide, shallow bowls. Arrange two halves of baby bok choy in the center of each bowl. Carefully place a glazed sea bass fillet on top of the bok choy. Drizzle the vibrant green scallion oil into the broth to create beautiful droplets. Garnish the fish with microgreens and serve immediately.