Miso-Yuzu Glazed Chilean Seabass...Miso-Yuzu Glazed Chilean Seabass with Lemongrass-Infused Dashi

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

1. 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.

2. 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.

3. 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.

4. 04

   Strain the dashi through a fine-mesh sieve or cheesecloth. Season with light soy sauce and keep warm.

5. 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.

6. 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.

7. 07

   To plate: Place the seabass in the center of a shallow heated bowl. Carefully pour the warm lemongrass dashi around the base.

8. 08

   Top the fish with a cluster of pickled shimeji mushrooms and garnish with micro-greens if desired. Serve immediately.