Turmeric-Poached Wild Sea Bass...Turmeric-Poached Wild Sea Bass in Aromatic Umami Broth

Name: Turmeric-Poached Wild Sea Bass in Aromatic Umami Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 (6oz) wild-caught sea bass fillets, skin removed; 1 inch fresh turmeric root, thinly sliced; 1 inch fresh ginger, peeled and julienned; 1 stalk lemongrass, bruised and cut into 2-inch pieces; 2 heads baby bok choy, halved lengthwise; 1 small piece (2-inch) dried kombu; 4 oz fresh shiitake mushrooms, sliced; 1 small watermelon radish, shaved thinly on a mandoline; 1/2 tsp high-quality sea salt; 3 cups filtered water

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Cuisine

Contemporary Fusion

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Servings

⏱

Prep Time

15 mins

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Cook Time

20 mins

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Difficulty

Medium

A refined, nutrient-dense dish featuring sustainably sourced sea bass gently poached in a vibrant ginger-turmeric dashi, served with crisp baby bok choy and shaved watermelon radish.

Contemporary FusionMedium

Ingredients

•2 (6oz) wild-caught sea bass fillets, skin removed

•1 inch fresh turmeric root, thinly sliced

•1 inch fresh ginger, peeled and julienned

•1 stalk lemongrass, bruised and cut into 2-inch pieces

•2 heads baby bok choy, halved lengthwise

•1 small piece (2-inch) dried kombu

•4 oz fresh shiitake mushrooms, sliced

•1 small watermelon radish, shaved thinly on a mandoline

•1/2 tsp high-quality sea salt

•3 cups filtered water

Cooking Instructions

01
In a medium shallow pan, combine filtered water, kombu, sliced turmeric, ginger, and lemongrass. Bring to a very gentle simmer for 10 minutes to extract the aromatics.
02
Remove the kombu and lemongrass. Add the sliced shiitake mushrooms to the broth and simmer for an additional 3 minutes.
03
Season the sea bass fillets lightly with sea salt. Gently lower the fillets into the simmering broth. The liquid should halfway submerge the fish.
04
Cover the pan and poach the fish for 6-8 minutes, or until the flesh is opaque and flakes easily with a fork.
05
During the last 2 minutes of poaching, nestle the baby bok choy into the broth around the fish to lightly steam/blanch.
06
To serve, place a fillet in the center of a shallow heated bowl. Arrange bok choy and mushrooms around it. Ladle the golden broth over the top.
07
Garnish with shaved watermelon radish and a few drops of high-quality extra virgin olive oil if desired for a silky finish.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023