Miso-Sake Glazed Chilean Sea...Miso-Sake Glazed Chilean Sea Bass with Ginger-Soy Dashi

A refined expression of umami, featuring buttery sea bass marinated in Saikyo miso, served in a delicate ginger-infused dashi broth with textures of pickled lotus root and charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Whisk in the miso and sugar over low heat until dissolved. Let the marinade cool completely.

2. 02

   Coat the sea bass fillets thoroughly with the miso marinade and refrigerate for 24 to 48 hours (essential for enzyme breakdown and flavor penetration).

3. 03

   Prepare the pickled lotus root by simmering the slices in rice vinegar, a splash of water, and a pinch of sugar for 5 minutes. Remove from heat and set aside to cool in the liquid.

4. 04

   In a clean pot, bring the dashi stock to a gentle simmer. Add the julienned ginger and light soy sauce. Steep for 10 minutes, then strain through a fine-mesh chinois to maintain a crystal-clear broth.

5. 05

   Wipe excess marinade off the fish. Place under a preheated broiler for 6-8 minutes, or until the sugars in the miso have caramelized into deep brown spots and the fish flakes easily.

6. 06

   To serve, place a fillet in the center of a shallow heated bowl. Carefully pour the hot ginger-soy dashi around the base. Garnish with two slices of pickled lotus root, a few dots of scallion oil, and micro-shiso.