Steamed Wild Sea Bass...Steamed Wild Sea Bass in Clarified Shiitake-Kombu Dashi with Coastal Greens

A refined, restorative dish showcasing delicate line-caught sea bass gently steamed over aromatics, resting in a crystal-clear mushroom-kombu consommé finished with vibrant sea succulents and cold-pressed chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch fresh chives in boiling water for 10 seconds, then immediately shock in an ice bath. Squeeze out excess moisture thoroughly. Blend with 50ml grapeseed oil on high speed for 2 minutes until warm and deep emerald green. Strain through a coffee filter without pressing; reserve at room temperature.

2. 02

   Infuse the dashi: Combine the kombu, dried shiitake, ginger, lemongrass, and 600ml cold water in a saucepan over medium-low heat. Slowly bring to 60°C (140°F) and hold for 20 minutes without letting it simmer. Remove kombu. Increase heat to 85°C for 5 minutes, then strain through a fine cheesecloth. Season delicately with white soy sauce and keep warm.

3. 03

   Steam the sea bass: Season sea bass lightly with fine sea salt. Prepare a bamboo or convection steamer lined with parchment paper punctured with small steam holes. Steam the fillets gently at 82°C (180°F) for 7 to 8 minutes, until the internal temperature reaches 48°C (118°F) and the flesh is translucent and flaking tenderly.

4. 04

   Warm the vegetables: Flash-blanch the samphire and romanesco in lightly salted simmering water for 30 seconds. Drain and pat dry.

5. 05

   Plate the dish: In two warmed, shallow ceramic bowls, place a steamed sea bass fillet in the center. Neatly arrange blanched romanesco, warm samphire, and curled shavings of watermelon radish around and slightly atop the fish.

6. 06

   Finish and serve: Pour the piping-hot shiitake-kombu broth tableside into the base of each bowl. Drizzle drops of the emerald chive oil into the broth so it forms jewel-like beads on the surface. Finish with a minimal touch of Fleur de Sel over the fish.