Steamed Wild Sea Bass...Steamed Wild Sea Bass with Genmaicha Dashi, Charred Brassicas & Finger Lime

An exquisite, restorative composition of line-caught wild sea bass gently steamed over ginger and makrut lime, plated in an aromatic toasted-rice green tea dashi with charred baby bok choy, shaved romanesco, and tart finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, steep the kombu and dried shiitake in 450ml of filtered water at 65°C (150°F) for 20 minutes to extract pure umami. Remove the kombu and mushrooms, bring the infusion to 80°C (175°F), add the Genmaicha tea leaves, steep for exactly 2 minutes, then strain through a fine-mesh chinois. Keep warm.

2. 02

   Season the sea bass fillets delicately with a pinch of fleur de sel. Prepare a bamboo steamer lined with parchment paper, scattering half of the ginger matchsticks and the bruised makrut lime leaves underneath the fish.

3. 03

   Steam the sea bass over gently simmering water for 6 to 7 minutes, or until the core temperature reaches 48°C (118°F) for an ultra-succulent, pearlescent flake.

4. 04

   While the fish steams, heat a dry cast-iron skillet over high heat. Sear the cut side of the baby bok choy for 60-90 seconds until lightly blistered and charred, maintaining internal crispness. Blanch the shaved Romanesco in boiling salted water for 15 seconds, then shock in ice water.

5. 05

   To assemble, place one charred baby bok choy half into the center of two warmed shallow ceramic bowls. Gently position a steamed sea bass fillet atop the bok choy.

6. 06

   Garnish the sea bass with shaved Romanesco, the remaining fresh ginger, and finger lime pearls. Ladle the hot Genmaicha dashi tableside around the fish, finishing with a drop of toasted sesame oil and fresh micro shiso leaves.