Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Yuzu-Dashi Emulsion and Charred Baby Bok Choy

Succulent, caramel-lacquered Chilean sea bass resting on a bed of silky yuzu-infused dashi emulsion, complemented by the smoky crunch of charred baby bok choy and pickled lotus root.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, combine the sake and mirin. Bring to a gentle boil for 2 minutes to cook off the alcohol. Whisk in the Saikyo miso and caster sugar until completely dissolved. Remove from heat and allow to cool to room temperature.

2. 02

   Pat the sea bass fillets thoroughly dry with paper towels. Coat evenly with the miso marinade and cure in the refrigerator for at least 6 hours, preferably overnight. Wipe off excess marinade before cooking to prevent scorching.

3. 03

   Preheat an oven to 200°C (400°F). Heat a dry cast-iron skillet over medium-high heat. Sear the fish skin-side down for 2 minutes until caramelized, then gently flip and transfer the skillet to the oven. Roast for 7 to 8 minutes until the flesh turns opaque and flakes gently.

4. 04

   In a small saucepan, bring the ichiban dashi to a simmer. Reduce the heat to very low, stir in the fresh yuzu juice, and vigorously whisk in the cubes of cold butter one by one to create a glossy, emulsified butter broth. Season with a drop of white soy sauce if desired and keep warm, do not boil.

5. 05

   Heat the sesame oil in a separate non-stick pan over high heat. Place the halved baby bok choy cut-side down, searing for 90 seconds until charred. Splash with a teaspoon of water and cover for 30 seconds to lightly steam.

6. 06

   To assemble, spoon a pool of warm yuzu-dashi emulsion into the center of each shallow warmed bowl. Place a charred bok choy half in the broth, gently rest the sea bass fillet atop, and garnish with pickled lotus root and micro shiso.