Miso-Glazed Chilean Seabass with...Miso-Glazed Chilean Seabass with Ginger-Edamame Purée and Lemongrass Dashi

An exquisite, multi-textured masterpiece featuring buttery pan-seared Chilean seabass coated in a caramelized red miso glaze, resting on a velvety ginger-edamame purée and surrounded by a delicate, aromatic lemongrass dashi broth.

Ingredients

Cooking Instructions

1. 01

   To prepare the Lemongrass Dashi: In a small saucepan, combine 400ml of cold water, the kombu sheet, and the bruised lemongrass. Heat gently over medium-low heat until just before boiling. Remove the kombu, add the bonito flakes, and immediately turn off the heat. Let steep for 5 minutes, then strain through a fine-mesh chinois lined with cheesecloth. Stir in the light soy sauce and keep warm.

2. 02

   To make the Ginger-Edamame Purée: Blanch the edamame in boiling salted water for 4 minutes until tender. Transfer immediately to an ice bath to lock in the vibrant green color. Drain well and place in a high-speed blender with the grated ginger, 50ml of the prepared dashi, and a pinch of salt. Blend on high while gradually adding the cold cubed butter to create a silky, emulsified purée. Pass through a fine-mesh sieve and keep warm.

3. 03

   For the Miso Glaze: In a small saucepan, combine the red miso, mirin, sake, and demerara sugar. Whisk over medium-low heat until the sugar dissolves and the glaze thickens slightly to a lacquer-like consistency. Remove from heat.

4. 04

   Preheat your oven to 200°C (390°F). Pat the Chilean seabass fillets completely dry with paper towels. Season the flesh lightly with fine sea salt.

5. 05

   Heat the grapeseed oil in an oven-safe cast-iron or stainless steel skillet over medium-high heat. Once shimmering, add the fish skin-side down. Press gently with a fish spatula for 30 seconds to ensure even contact. Sear for 3-4 minutes until the skin is beautifully golden and crisp. Carefully flip the fish.

6. 06

   Generously brush the seared skin and top of the fillets with the miso glaze. Transfer the skillet directly to the preheated oven and roast for 4 minutes, allowing the glaze to caramelize and the fish to cook through to a moist, flaky center.

7. 07

   To plate: Spoon a generous swipe of the vibrant green ginger-edamame purée in the center of two shallow bowls. Carefully place the glazed seabass on top of the purée. Gently pour the warm lemongrass dashi around the base of the purée so it pools beautifully. Garnish the fish with the shiso leaf chiffonnade and serve immediately.