Miso-Maple Glazed Sea Bass...Miso-Maple Glazed Sea Bass with Edamame-Wasabi Purée

An exquisite harmony of buttery Chilean sea bass, vibrant, silky edamame-wasabi purée, and a delicate, aromatic yuzu-ginger dashi broth.

Ingredients

Cooking Instructions

1. 01

   In a medium bowl, whisk together the white miso, mirin, sake, and maple syrup until smooth. Coat the Chilean sea bass fillets in the marinade, cover, and refrigerate for 30 minutes (or up to 12 hours for maximum flavor depth).

2. 02

   To make the purée, boil the edamame in salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with the coconut cream, butter, wasabi, and a pinch of salt. Blend on high until completely smooth, then press through a fine-mesh chinois or sieve for an ultra-silky texture. Keep warm.

3. 03

   For the broth, combine the dashi stock and sliced ginger in a small saucepan over medium heat. Simmer gently for 10 minutes to infuse. Remove from heat, strain out the ginger, and stir in the yuzu juice and light soy sauce. Keep warm on low heat.

4. 04

   Preheat your oven to 400°F (200°C). Remove the sea bass from the marinade, gently wiping away excess glaze to prevent burning. Heat a thin layer of neutral oil in an oven-safe skillet over medium-high heat. Sear the fish for 2-3 minutes on one side until beautifully caramelized.

5. 05

   Flip the fillets over and transfer the skillet directly into the oven. Roast for 5 to 6 minutes, until the fish is cooked through and flakes easily with a fork.

6. 06

   To plate, spoon a generous pool of the warm edamame-wasabi purée into the center of four shallow bowls. Place a sea bass fillet directly on top of the purée. Gently pour the warm yuzu-ginger dashi broth around the purée. Garnish with microgreens and a few drops of artisan chili oil around the broth.