Yuzu-Ginger Seared Sea Bass...Yuzu-Ginger Seared Sea Bass with Shaved Fennel and Sea Beans

A refined, nutrient-dense masterpiece featuring crisp-skinned wild sea bass resting in a delicate citrus-ginger dashi, garnished with chilled fennel and saline sea beans.

Ingredients

Cooking Instructions

1. 01

   Infuse the broth: In a small saucepan, bring the dashi and julienned ginger to a gentle simmer. Let steep for 10 minutes, then strain. Stir in the yuzu juice and keep warm over very low heat.

2. 02

   Prepare the aromatics: Shave the fennel bulb using a mandoline and immediately submerge in ice water to curl. Blanch the sea beans in boiling water for 30 seconds, then shock in ice water to maintain vibrant color and crunch.

3. 03

   Prepare the fish: Pat the sea bass fillets completely dry with paper towels. Lightly score the skin with a sharp knife to prevent curling.

4. 04

   Sear: Heat the olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down, pressing gently for 30 seconds. Cook for 3-4 minutes until the skin is golden and glass-shatter crisp. Flip and cook for 1 additional minute.

5. 05

   Assemble: Pour a shallow pool of the warm yuzu-ginger dashi into two warmed wide-rimmed bowls.

6. 06

   Plate: Place the sea bass in the center. Arrange the drained fennel and sea beans elegantly around the fish. Finish with a sprinkle of pink peppercorns and micro-coriander.