Miso-Glazed Sablefish with Ginger-Edamame...Miso-Glazed Sablefish with Ginger-Edamame Emulsion and Dashi Broth

Pan-seared, sake-marinated sablefish served over a vibrant ginger-edamame emulsion, finished with a delicate pour-over smoky dashi broth and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the marinade by whisking the white miso, sake, mirin, and caster sugar in a bowl until smooth. Coat the sablefish fillets thoroughly, cover, and marinate in the refrigerator for 30 minutes.

2. 02

   For the pickled mushrooms, heat the rice vinegar, 10ml of water, and a pinch of sugar in a small saucepan. Once hot, pour the liquid over the shimeji mushrooms and set aside to quick-pickle.

3. 03

   To make the dashi, gently heat 500ml of water with the kombu to just below a simmer. Steep for 10 minutes, remove the kombu, then add the katsuobushi. Simmer for 3 minutes, strain through a fine-mesh sieve, and stir in the light soy sauce. Keep warm.

4. 04

   Blanch the edamame in boiling salted water for 4 minutes until tender. Transfer immediately to a high-speed blender with the grated ginger, heavy cream, and cold butter. Blend until completely smooth and vibrant green. Season with salt and pass through a fine chinois.

5. 05

   Preheat the oven to 200°C (390°F). Wipe excess marinade off the fish fillets. Heat a splash of neutral oil in an oven-safe skillet over medium-high heat. Sear the fish skin-side down for 3 minutes until crispy, then flip and transfer the skillet to the oven for 5 minutes until caramelized and flaky.

6. 06

   To assemble, spoon a neat circle of the ginger-edamame emulsion in the center of shallow bowls. Gently place the sablefish fillet on top. Arrange the pickled shimeji mushrooms and shiso microgreens on the fish. Tableside, elegantly pour the warm dashi broth around the base of the emulsion.