Yuzu-Miso Glazed Sea Bass...Yuzu-Miso Glazed Sea Bass with Shiitake-Dashi Consommé

Pan-seared Chilean sea bass glazed with a delicate yuzu-miso reduction, resting on a bed of baby bok choy in a clarified, umami-rich shiitake dashi consommé.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the kombu dashi, dried shiitake mushrooms, sliced ginger, and light soy sauce. Bring to a gentle simmer over low heat for 15 minutes to extract the rich umami flavors. Strain the broth through a cheesecloth-lined sieve to yield a crystal-clear consommé. Keep warm.

2. 02

   In another small saucepan, combine the sake and mirin. Bring to a boil for 1 minute to evaporate the alcohol. Lower the heat, whisk in the white miso paste and yuzu juice until smooth and glossy. Remove from heat and set aside.

3. 03

   Blanch the halved baby bok choy in boiling salted water for 60 seconds. Immediately transfer to an ice bath to preserve the vibrant green color. Drain and pat dry.

4. 04

   Pat the sea bass fillets completely dry with paper towels. Season the skin lightly with sea salt. Heat the grapeseed oil in a heavy-bottomed or cast-iron skillet over medium-high heat.

5. 05

   Place the fish fillets skin-side down in the hot pan. Press gently with a spatula for 30 seconds to ensure even contact. Sear for 4-5 minutes until the skin is incredibly crispy. Flip the fish, lower the heat to medium, and spoon a generous glaze of the yuzu-miso mixture over the crispy skin. Cook for another 2-3 minutes, basting with the pan juices until the fish is just cooked through.

6. 06

   To plate, arrange two halves of blanched baby bok choy in the center of a shallow heated bowl. Gently rest a glazed sea bass fillet on top of the greens. Pour the hot shiitake-dashi consommé around the base of the fish. Garnish with scallion curls and serve immediately.