Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Forbidden Rice & Ginger-Lemongrass Velouté

A masterclass in balance, featuring buttery Chilean Sea Bass caramelized with white miso, served over nutty black rice and finished with a fragrant, silky citrus-infused velouté.

Ingredients

Cooking Instructions

1. 01

   Whisk miso, mirin, sake, and a pinch of sugar in a small bowl. Coat the sea bass fillets and marinate in the refrigerator for 20 minutes.

2. 02

   Rinse the forbidden rice and bring to a boil in 1 cup of vegetable stock. Reduce heat, cover, and simmer for 20-25 minutes until tender and liquid is absorbed.

3. 03

   For the velouté: In a small saucepan, simmer the remaining 1/2 cup vegetable stock with lemongrass and ginger. Reduce by half.

4. 04

   Strain the infusion, return to the pan, and whisk in the heavy cream. Bring to a light simmer, then remove from heat and vigorously whisk in the cold butter cubes one by one to emulsify. Season with a touch of lime juice if needed.

5. 05

   Preheat oven to 400°F (200°C). Heat a non-stick oven-proof skillet over medium-high heat with a teaspoon of neutral oil. Sear the sea bass skin-side down for 3 minutes until crispy.

6. 06

   Flip the fish carefully and transfer the skillet to the oven. Roast for 5-7 minutes until the miso forms a golden-brown glaze and the fish flakes easily.

7. 07

   Flash-blanch the sea asparagus in boiling water for 30 seconds, then shock in ice water to maintain vibrance.

8. 08

   To plate: Mold a circle of black rice in the center of a shallow bowl. Place the sea bass atop the rice. Pour the ginger-lemongrass velouté around the base and garnish with sea asparagus.