Kombu-Steamed Wild Sea Bass...Kombu-Steamed Wild Sea Bass in Clarified Shiitake Essence with Spring Botanicals

Delicate line-caught sea bass gently steamed in kombu kelp, served in an aromatic, mineral-rich shiitake consommé garnished with crisp compressed radishes, sea succulents, and bright finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Prepare the essence: Combine filtered water, softened shiitake mushrooms, and sliced ginger in a heavy saucepan. Bring slowly to 65°C (150°F) and infuse for 20 minutes without boiling. Strain through a fine-mesh chinois lined with cheesecloth, then stir in tamari and mirin. Keep warm at 60°C.

2. 02

   Wrap the fish: Lightly season each sea bass fillet with a tiny pinch of sea salt. Wrap each fillet snugly within a sheet of hydrated kombu to gently cure and perfume the flesh.

3. 03

   Gentle steam: Place the kombu-wrapped fillets into a bamboo steamer set over low-simmering water. Steam gently at 85°C (185°F) for 7 to 9 minutes, until the fish reaches an internal temperature of 48°C (118°F) for an unctuous, velvety texture.

4. 04

   Prepare the garnish: Drain the shaved watermelon radish and fennel; pat thoroughly dry. Lightly toss with half of the cold-pressed oil and blanched samphire.

5. 05

   Plating: Carefully unwrap the sea bass and position one fillet in the center of two pre-warmed, shallow stoneware bowls.

6. 06

   Assembly: Artfully arrange curls of radish, fennel, samphire, and micro red shiso over the top of the fish. Top with fresh finger lime pearls.

7. 07

   Finish: Tableside, gently ladle the steaming shiitake essence around the fish, dotting the surface of the broth with remaining drops of cold-pressed oil.