Yuzu-Miso Glazed Chilean Sea...Yuzu-Miso Glazed Chilean Sea Bass with Dashi Sabayon and Charred Maitake

A refined modern Asian masterpiece featuring caramelized Saikyo miso-cured sea bass, an airy smoked dashi sabayon, pan-charred maitake mushrooms, and a vibrant emerald shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch fresh shiso leaves in boiling salted water for 5 seconds, shock in ice water, and squeeze completely dry. Blend on high speed with grapeseed oil at 60°C for 4 minutes. Strain through a fine chinois lined with cheesecloth into an ice bath to retain the brilliant emerald color.

2. 02

   Prepare the miso cure: In a small saucepan over medium heat, bring sake and mirin to a rapid simmer for 90 seconds to cook off the alcohol. Whisk in Saikyo miso, caster sugar, and 15ml of yuzu juice until glossy and homogenous. Cool completely to room temperature.

3. 03

   Marinate fish: Coat the sea bass fillets evenly with the yuzu-miso glaze and refrigerate for 2 hours (or up to 12 hours for deeper cure). Wipe away excess marinade before cooking to prevent scorching.

4. 04

   Prepare the dashi sabayon: In a heatproof bowl set over a gentle water bath (bain-marie), whisk egg yolks with concentrated dashi and the remaining 15ml of yuzu juice vigorously until thick, pale, and ribbony (about 65°C/149°F). Slowly whisk in chilled butter cube by cube until emulsified, airy, and glossy. Season delicately with sea salt and keep warm in an insulated siphon or thermos.

5. 05

   Sear the maitake: Heat a cast-iron skillet with a touch of oil over high heat. Sear the maitake mushroom clusters until caramelized and lightly charred along the fronds. Season with sea salt and finish with a drop of shiso oil.

6. 06

   Cook the fish: Preheat the oven broiler (or salamander). Place the sea bass on a lined baking tray and broil 10–12 cm from the heat element for 6–8 minutes, rotating as necessary, until the surface is beautifully blistered and caramelized while the interior remains succulent and opalescent (core temperature 50°C/122°F).

7. 07

   Plating: Spoon a broad, elegant base of warm dashi sabayon in the center of shallow dark ceramic bowls. Place the caramelized sea bass gently atop the sabayon. Arrange charred maitake clusters alongside the fillet. Dot with drops of emerald shiso oil, scatter fresh finger lime pearls across the fish for textural acidity, and garnish with micro shiso.