Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass in Yuzu-Dashi Broth

Succulent Chilean sea bass marinated in sweet white miso, seared to perfection, and served in a delicate, citrus-forward dashi broth with charred greens.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk miso, mirin, sake, and sugar over low heat until the sugar is dissolved and the glaze is smooth. Allow to cool completely.

2. 02

   Coat the sea bass fillets thoroughly with the miso glaze and marinate in the refrigerator for at least 20 minutes (up to 24 hours for deeper flavor).

3. 03

   Prepare the dashi by steeping the kombu in 2 cups of near-boiling water for 10 minutes. Remove the kombu, bring the water to a boil, then add bonito flakes. Remove from heat immediately, let sit for 3 minutes, then strain through a fine-mesh sieve.

4. 04

   Stir the yuzu juice into the strained dashi broth and keep warm over very low heat. Season with a tiny pinch of sea salt if needed.

5. 05

   Heat 1 tbsp grapeseed oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Wipe excess glaze off the fish to prevent burning, then sear the sea bass for 3-4 minutes per side until deeply caramelized and the center is opaque.

6. 06

   In a separate pan, sauté the bok choy and shiitake mushrooms with the remaining oil until charred on the edges and just tender (about 3 minutes).

7. 07

   To plate, pour a shallow pool of the warm yuzu-dashi into two wide bowls. Arrange the bok choy and mushrooms in the center, place the sea bass on top, and garnish with julienned scallions.