Sichuan-Crusted Sea Bass with...Sichuan-Crusted Sea Bass with Habanero-Yuzu Emulsion

A masterclass in balance: buttery Chilean sea bass meets the electric heat of Sichuan peppercorns and a vibrant, spicy citrus foam.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bass fillets completely dry with paper towels. Score the skin lightly with a sharp knife.

2. 02

   Combine ground Sichuan peppercorns, chili flakes, and a pinch of salt. Press the flesh side (not skin side) of the fish firmly into the spice mixture to create an even crust.

3. 03

   In a small saucepan, sweat the shallots and habanero in a tiny knob of butter until translucent. Add the yuzu juice and reduce by half over medium heat.

4. 04

   Lower the heat to the minimum. Whisk in the cold cubed butter one piece at a time to create a stable, spicy emulsion (beurre blanc). Strain through a fine-mesh chinois and keep warm (do not boil).

5. 05

   Heat grapeseed oil in a stainless steel pan over medium-high heat until shimmering. Place fish skin-side down and press with a weight for 2 minutes to ensure maximum crispness.

6. 06

   Flip the fish and sear the spiced side for only 60-90 seconds to toast the spices without burning them. The internal temperature should reach 130°F (54°C).

7. 07

   Pool the habanero-yuzu emulsion in the center of a warmed plate. Place the fish atop the sauce, skin-side up. Garnish with micro-herbs and serve immediately.