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

Succulent Chilean sea bass marinated in a traditional saikyo miso blend, pan-seared to perfection and served with a bright, buttery yuzu-ginger reduction and crispy lotus root.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine miso, mirin, sake, and sugar over low heat. Whisk until the sugar dissolves and the mixture is smooth. Let cool completely.

2. 02

   Pat the sea bass fillets dry. Coat them thoroughly with the miso marinade and refrigerate for 30-40 minutes.

3. 03

   In a small skillet, heat 1 tbsp of grapeseed oil. Fry the lotus root slices until golden and crispy. Drain on paper towels and season with a pinch of salt.

4. 04

   Preheat your broiler. Wipe excess marinade off the fish. In an oven-proof non-stick pan, heat the remaining oil over medium-high heat. Sear the fish skin-side up for 2-3 minutes until a crust forms.

5. 05

   Flip the fish and place the pan under the broiler for 4-5 minutes until the miso glaze begins to caramelize and bubble, and the fish flakes easily.

6. 06

   While the fish rests, heat the yuzu juice and ginger in a small pan. Once simmering, whisk in the cold butter one cube at a time to create a glossy, stable emulsion. Do not let it boil once the butter is added.

7. 07

   To serve, pour a pool of the yuzu-ginger emulsion onto the plate. Place the sea bass in the center, top with crispy lotus root, and garnish with black sesame seeds.