Miso-Glazed Chilean Sea Bass...Miso-Glazed Chilean Sea Bass with Yuzu-Ginger Dashi

Name: Miso-Glazed Chilean Sea Bass with Yuzu-Ginger Dashi
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 2
Ingredients: 2 (6oz) Chilean Sea Bass fillets, skin-on; 3 tbsp white miso paste (Shiro Miso); 2 tbsp mirin; 1 tbsp sake; 1 tbsp granulated sugar; 1.5 cups high-quality dashi stock; 1 tbsp fresh yuzu juice (or lime juice); 1 inch fresh ginger, julienned; 2 heads baby bok choy, halved lengthwise; 4 fresh shiso leaves, for garnish; 2 tbsp grapeseed oil

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Cuisine

Japanese-Fusion

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Servings

⏱

Prep Time

45 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Medium

Pan-seared Chilean sea bass glazed with a rich white miso reduction, served in a delicate, citrusy yuzu-ginger dashi broth with blistered baby bok choy.

Japanese-FusionMedium

Ingredients

•2 (6oz) Chilean Sea Bass fillets, skin-on

•3 tbsp white miso paste (Shiro Miso)

•2 tbsp mirin

•1 tbsp sake

•1 tbsp granulated sugar

•1.5 cups high-quality dashi stock

•1 tbsp fresh yuzu juice (or lime juice)

•1 inch fresh ginger, julienned

•2 heads baby bok choy, halved lengthwise

•4 fresh shiso leaves, for garnish

•2 tbsp grapeseed oil

Cooking Instructions

01
In a small saucepan, combine miso, mirin, sake, and sugar over low heat. Whisk until smooth and slightly thickened. Let cool, then coat the fish fillets and marinate for 30 minutes.
02
In a separate pot, bring the dashi stock to a gentle simmer. Add the julienned ginger and let steep for 10 minutes. Just before serving, whisk in the yuzu juice.
03
Heat a heavy-bottomed skillet over medium-high heat with 1 tbsp of grapeseed oil. Wipe excess marinade off the fish. Sear the sea bass skin-side down for 4 minutes until crispy. Flip and cook for another 3-4 minutes until the internal temperature reaches 135°F (57°C).
04
In the same pan, quickly sear the baby bok choy cut-side down until lightly charred and tender-crisp (about 2 minutes).
05
To plate: Pour a shallow pool of yuzu-ginger dashi into a wide bowl. Place the bok choy in the center and nestle the sea bass on top. Garnish with chiffonade shiso leaves.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023