Miso-Lacquered Chilean Sea Bass...Miso-Lacquered Chilean Sea Bass with Charred Scallion Dashi and Shiso Herb Oil

Silky Chilean sea bass caramelized with aged Saikyo miso, suspended in a delicate, smoky dashi broth, and finished with pan-roasted maitake clusters and an emerald shiso infusion.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch shiso leaves in rolling boiling water for 5 seconds, shock immediately in an ice water bath, and squeeze completely dry. Blend on high speed with grapeseed oil for 2 minutes until brilliant green and warm (approx. 60°C). Strain through a paper coffee filter without pressing; reserve in a squeeze bottle.

2. 02

   Make the miso marinade: In a small saucepan over medium heat, combine sake and mirin. Boil for 90 seconds to burn off alcohol. Lower heat, whisk in Saikyo miso and sugar until glossy and fully dissolved. Cool to room temperature.

3. 03

   Coat the sea bass generously with the cooled miso marinade. Cover and refrigerate for a minimum of 2 hours (or up to 12 hours for deeper penetration).

4. 04

   Craft the charred scallion dashi: Heat an ungreased cast-iron skillet over high heat until smoking. Char the whole scallions aggressively until blistered and blackened in spots. In a clean pot, steep kombu in 800ml filtered water at 65°C for 30 minutes, remove kombu, bring to 85°C, add charred scallions and katsuobushi. Turn off heat and infuse for 8 minutes. Strain through a fine chinois lined with cheesecloth; season lightly with usukuchi soy sauce and maintain hot.

5. 05

   Sear the maitake: Heat toasted sesame oil in a sauté pan over high heat. Sear the maitake clusters until edges are deeply crisped and caramelized. Season with a tiny pinch of sea salt and set aside on paper towels.

6. 06

   Cook the fish: Preheat the oven broiler to high. Wipe excess miso marinade off the sea bass, leaving a thin, even veneer. Place fillets on a foil-lined baking sheet and broil 15 cm from the heating element for 7 to 9 minutes, until the glaze forms dark blistered blisters and the core flakes under gentle pressure (internal temp 52°C).

7. 07

   Plate: In four warm, shallow porcelain bowls, arrange clusters of charred maitake. Gently position a piece of caramelized sea bass in the center. Tableside or just before serving, ladle the crystal-clear charred scallion dashi around the fish, and dot the broth with drops of vivid shiso oil.