Miso-Sake Glazed Chilean Sea...Miso-Sake Glazed Chilean Sea Bass with Edamame-Wasabi Purée

A masterclass in harmony: buttery Chilean sea bass caramelized with sweet Saikyo miso, served over a vibrant, velvety edamame-wasabi purée and finished with a bright yuzu-ginger reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower the heat, whisk in the Saikyo miso and caster sugar until completely dissolved. Remove from heat and let cool to room temperature. Pat the sea bass dry, coat thoroughly with the miso glaze, and marinate in the refrigerator for at least 2 hours (ideally 12-24 hours).

2. 02

   To make the purée, bring a pot of salted water to a boil. Blanch the edamame for 3 minutes until tender, then shock in ice water to preserve the vibrant green color. Drain well. In a high-speed blender, combine the edamame, warm heavy cream, 20g of butter, wasabi, and a pinch of sea salt. Blend on high until completely smooth. Pass through a fine chinois for an ultra-velvety texture. Keep warm.

3. 03

   For the yuzu-ginger reduction, combine the dashi stock, sliced ginger, and a splash of mirin in a small saucepan. Simmer gently until reduced by half. Strain out the ginger, return the liquid to low heat, whisk in the yuzu juice, and slowly mount (emulsify) with 30g of cold cubed butter. Season with a touch of salt and keep warm (do not boil).

4. 04

   Preheat your oven's broiler to high. Wipe excess marinade off the sea bass fillets to prevent burning. Heat a cast-iron skillet over medium-high heat with a touch of neutral oil. Sear the fish for 2 minutes to get a light crust, then transfer the skillet under the broiler. Broil for 5-6 minutes, watching closely, until the top is caramelized with charred spots and the fish is just cooked through (flaky and translucent in the center).

5. 05

   While the fish is broiling, heat a separate sauté pan over high heat. Add the toasted sesame oil and sear the maitake mushrooms until the edges are crispy and caramelized. Season lightly with sea salt.

6. 06

   To plate: Spoon a generous swipe of the vibrant edamame-wasabi purée across the center of a warm shallow bowl. Place the caramelized sea bass gently on top. Arrange the crispy maitake mushrooms next to the fish. Drizzle the silky yuzu-ginger reduction around the plate, and garnish the fish with micro shiso leaves.