Miso-Glazed Chilean Seabass in...Miso-Glazed Chilean Seabass in Lemongrass-Shiitake Consommé

A masterclass in balance: buttery, caramelized Chilean seabass sits in a delicate, aromatic lemongrass and dried shiitake dashi, accented by bright yuzu and crisp charred bok choy.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the water, dried kombu, dried shiitake mushrooms, bruised lemongrass, and sliced ginger. Bring to a gentle simmer over medium-low heat (do not boil, as this makes the kombu bitter). Simmer for 15 minutes, then strain through a fine-mesh sieve lined with cheesecloth. Stir in the light soy sauce and keep warm.

2. 02

   In a small bowl, whisk together the Saikyo miso, mirin, sake, yuzu juice, and honey until smooth and emulsified to create the glaze.

3. 03

   Pat the seabass fillets dry with paper towels. Season lightly with kosher salt. Heat a cast-iron or oven-safe skillet over medium-high heat with a tablespoon of neutral oil. Sear the fish skin-side down for 3-4 minutes until crispy and golden.

4. 04

   Flip the fish, then brush the seared top generously with the yuzu-miso glaze. Transfer the entire skillet to an oven preheated to 400°F (200°C) for 5-6 minutes until the fish is just cooked through and the glaze is beautifully caramelized.

5. 05

   In a separate hot skillet, heat the toasted sesame oil. Place the halved baby bok choy cut-side down and sear for 2 minutes until nicely charred but still vibrant green and crisp.

6. 06

   To assemble, place one charred bok choy half in the center of a shallow rimmed bowl. Gently rest a glazed seabass fillet on top. Carefully ladle the warm lemongrass-shiitake consommé around the base of the fish. Garnish with shaved radish and micro shiso.