Wild Sea Bass in...Wild Sea Bass in Mushroom-Dashi Broth with Charred Bok Choy and Herb Oil

A light, aromatic, fine-dining dish featuring crispy-skinned wild sea bass resting in an umami-rich lemongrass and shiitake dashi, topped with bright herb oil and fresh radish.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch chives and cilantro in boiling water for 10 seconds, then immediately transfer to an ice bath. Squeeze out all excess moisture thoroughly. Blend with 1 tablespoon of avocado oil until completely smooth. Strain through a fine-mesh sieve lined with cheesecloth and set aside.

2. 02

   Make the dashi broth: In a small saucepan, combine 2.5 cups of water, dried kombu, shiitake mushrooms, lemongrass, and ginger slices. Bring to a gentle simmer over medium heat for 12 minutes. Remove from heat, stir in tamari and yuzu juice, then strain through a fine sieve. Keep warm.

3. 03

   Char the bok choy: Heat 1/2 tablespoon of avocado oil in a cast-iron skillet over high heat. Place bok choy cut-side down and sear undisturbed for 2 minutes until deeply charred. Remove and set aside.

4. 04

   Cook the sea bass: Pat fish skin thoroughly dry with paper towels and score the skin lightly with a sharp knife. Season with sea salt. Heat remaining 1/2 tablespoon of oil in a non-stick pan over medium-high heat. Add sea bass skin-side down, pressing gently with a spatula for 10 seconds to prevent curling. Sear for 4 minutes until skin is golden and ultra-crispy, then flip and cook for an additional 1 to 2 minutes until just cooked through.

5. 05

   Plating: Pour half of the warm dashi broth into the bottom of two shallow wide bowls. Place two charred bok choy halves in the center and rest a sea bass fillet skin-side up on top. Garnish with crisp radish ribbons and split green herb oil around the clear broth for a beautiful visual effect.