Steamed Mediterranean Sea Bass...Steamed Mediterranean Sea Bass in Lemongrass Dashi Consommé

A refined, nutrient-dense composition of delicate sea bass gently steamed over aromatic citrus, bathed in an umami-rich kombu broth with crisp baby brassicas and vibrant herb essence.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch chives in boiling salted water for 10 seconds, then immediately plunge into ice water. Squeeze dry thoroughly. Blend with grapeseed oil on high for 2 minutes until brilliant green and emulsified. Strain through a coffee filter or fine chinois without pressing; set aside.

2. 02

   Infuse the consommé: Combine filtered water and kombu in a small pot over low heat. Bring gently to 60°C (140°F) and hold for 15 minutes. Remove the kombu, add the bruised lemongrass and ginger coins, bring to a gentle simmer for 8 minutes, then remove from heat. Stir in white tamari and mirin. Strain through a fine mesh sieve and keep warm.

3. 03

   Cook the brassicas: Blanch Romanesco florets and halved baby bok choy in lightly salted boiling water for 90 seconds until vibrant and crisp-tender. Shock in ice water, drain thoroughly, and brush lightly with a drop of herb oil.

4. 04

   Steam the fish: Season sea bass fillets on both flesh and skin with a sprinkle of fleur de sel. Place fillets skin-side up into a bamboo or combi steamer lined with parchment paper. Steam gently at 85°C (185°F) for 6 to 7 minutes until the fish is just translucent and flakes tenderly under light pressure.

5. 05

   Assemble and serve: Warm four wide, shallow bowls. Place one sea bass fillet in the center of each bowl and arrange Romanesco florets and bok choy alongside. Garnish the fish with sea purslane. Pour the hot lemongrass dashi broth tableside into the bowl, and finish by splitting the broth with droplets of vibrant green chive oil.