A masterclass in umami and balance: buttery Chilean seabass marinated in white miso and yuzu, served in a delicate lemongrass-scented dashi with bright pickled shimeji mushrooms.
Ingredients
Cooking Instructions
- 01
Prepare the pickling liquid by whisking rice vinegar and sugar in a small bowl. Add Shimeji mushrooms and let marinate for at least 30 minutes.
- 02
In a separate bowl, whisk together white miso, mirin, sake, and yuzu juice. Coat the seabass fillets thoroughly and marinate in the refrigerator for 20 minutes.
- 03
For the dashi: Place 500ml water and kombu in a pot over medium heat. Just before it reaches a boil, remove the kombu. Add ginger and lemongrass, then simmer gently for 10 minutes.
- 04
Strain the dashi through a fine-mesh sieve or cheesecloth. Season with light soy sauce and keep warm.
- 05
Heat grapeseed oil in a high-quality non-stick pan over medium-high heat. Gently wipe excess marinade off the fish to prevent burning.
- 06
Sear the seabass for 3-4 minutes on the first side until deeply caramelized. Flip and cook for another 2-3 minutes until the flakes are just opaque.
- 07
To plate: Place the seabass in the center of a shallow heated bowl. Carefully pour the warm lemongrass dashi around the base.
- 08
Top the fish with a cluster of pickled shimeji mushrooms and garnish with micro-greens if desired. Serve immediately.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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