Yuzu-Miso Glazed Chilean Sea...Yuzu-Miso Glazed Chilean Sea Bass with Forbidden Rice and Lemongrass Foam

A refined marriage of buttery Chilean sea bass and earthy black rice, elevated by a bright yuzu-miso glaze and an ethereal lemongrass ginger emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together white miso, mirin, yuzu juice, and honey. Coat the sea bass fillets with the mixture and marinate in the refrigerator for 30 minutes.

2. 02

   Rinse the black rice under cold water. Combine with vegetable stock in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until tender and liquid is absorbed.

3. 03

   In a separate small saucepan, simmer 1 cup of water with the bruised lemongrass and ginger for 15 minutes. Strain the liquid, discarding solids. Stir in the soy lecithin and keep warm but not boiling.

4. 04

   Preheat oven to 400°F (200°C). Heat an oven-safe non-stick skillet over medium-high heat. Sear the marinated sea bass for 2 minutes on one side until slightly caramelized.

5. 05

   Flip the fillets and transfer the skillet to the oven. Roast for 6-8 minutes until the fish is opaque and flakes easily with a fork.

6. 06

   While the fish roasts, steam the baby bok choy for 3 minutes until tender-crisp, then toss lightly with toasted sesame oil.

7. 07

   Using an immersion blender at the surface of the lemongrass liquid, aerate until a thick foam forms.

8. 08

   To plate: Place a circle of black rice in the center of the plate, top with a sea bass fillet, arrange bok choy on the side, and spoon a generous amount of lemongrass foam over the fish. Garnish with micro-cilantro.