Charred Miso-Glazed Chilean Sea...Charred Miso-Glazed Chilean Sea Bass with Forbidden Rice Risotto and Ginger-Lemongrass Foam

A sophisticated marriage of buttery, caramelized sea bass and earthy black rice, elevated by a delicate, aromatic coconut-ginger foam.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk miso, sake, mirin, and sugar over low heat until dissolved. Let cool completely, then marinate the fish for at least 2 hours in the refrigerator.

2. 02

   For the risotto, sauté the minced shallot in butter until translucent. Add the black rice and toast for 2 minutes. Gradually add warm dashi one ladle at a time, stirring constantly until the rice is tender but retains a slight bite (al dente).

3. 03

   In a separate pan, simmer coconut milk with lemongrass and ginger for 15 minutes. Strain through a fine-mesh sieve and keep warm (do not boil).

4. 04

   Preheat oven to 400°F (200°C). Wipe excess marinade from the fish. Sear in a hot, oven-safe non-stick pan for 2 minutes to caramelize the sugars, then flip and roast in the oven for 6-8 minutes until the center is opaque.

5. 05

   Using an immersion blender, aerate the warm coconut infusion (adding soy lecithin if available) at an angle to create a stable, airy foam on the surface.

6. 06

   To plate: Place a ring mold of the black rice risotto in the center. Carefully position the sea bass on top. Spoon the ginger-lemongrass foam around the base and garnish with crispy lotus root chips and micro-cilantro.