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

A refined Japanese-inspired masterpiece featuring buttery Chilean Sea Bass marinated in a delicate white miso glaze, balanced by a bright citrus emulsion and the crunch of lotus root.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in miso paste and sugar until smooth. Allow to cool completely.

2. 02

   Pat the sea bass dry. Coat the fillets thoroughly with the miso marinade and refrigerate for at least 30 minutes (ideally 1 hour).

3. 03

   In a small skillet, flash-fry the lotus root slices in a neutral oil until golden and crispy. Drain on paper towels and lightly salt.

4. 04

   Wipe excess marinade off the fish. Sear in a hot, oven-proof non-stick pan with a touch of oil for 2 minutes skin-side down, then transfer to a 400°F (200°C) oven for 6-8 minutes until caramelized and flaky.

5. 05

   To make the emulsion: Gently heat the yuzu juice and soy sauce in a small pan. Remove from heat and rapidly whisk in cold butter cubes one by one until a glossy, thickened sauce forms.

6. 06

   Plate by pooling the yuzu-soy emulsion at the bottom of the dish. Place the sea bass centered on the sauce, and garnish with crispy lotus root and julienned shiso leaves.