Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Dashi-Infused Cauliflower Silk and Charred Baby Bok Choy

A refined modern Asian creation featuring pan-seared sea bass glazed with caramelized white miso and mirin, presented over an umami-rich cauliflower purée, finished with vibrant scallion oil and crisp bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, combine sake and mirin. Boil for 90 seconds to burn off the alcohol. Whisk in the shiro miso and sugar until smooth. Simmer gently for 2 minutes, then cool completely to create the glaze.

2. 02

   Pat the sea bass fillets dry with paper towels. Lightly brush all sides with two-thirds of the cooled miso glaze. Reserve the remainder for plating. Allow the fish to marinate refrigerated for at least 20 minutes.

3. 03

   Steam the cauliflower florets in ichiban dashi in a covered saucepan over medium-low heat until completely tender, about 12 minutes. Transfer the cauliflower and 60ml of the braising dashi to a high-speed blender; purée with the cold cubed butter and a pinch of salt until silky smooth. Keep warm.

4. 04

   Heat a dry, heavy cast-iron pan until smoking. Place the halved bok choy cut-side down for 90 seconds to achieve a deep char while retaining crunch. Season lightly with salt and drizzle with scallion oil.

5. 05

   Preheat an oven to 200°C (390°F). In an oven-safe stainless steel skillet, heat grapeseed oil over high heat. Sear the sea bass fillets skin-side down for 2 minutes until caramelized. Gently flip, then immediately transfer the skillet to the preheated oven for 6 to 8 minutes until the core reaches 52°C (125°F).

6. 06

   To plate, spoon a generous swipe of the dashi cauliflower silk across warm porcelain plates. Place a piece of sea bass over the silk. Arrange the charred bok choy alongside. Drizzle remaining miso glaze and scallion oil delicately around the plate.