Pan-Glazed Chilean Sea Bass...Pan-Glazed Chilean Sea Bass in Lapsang Souchong Dashi

An exquisite harmony of textures and flavors: buttery Chilean sea bass cured in shio koji, served over a vibrant edamame-wasabi puree, bathed in a smoky Lapsang Souchong dashi, and accented with pickled shimeji mushrooms and bright scallion oil.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bass fillets dry. Gently coat all sides with shio koji. Place on a small tray, cover with plastic wrap, and refrigerate to cure for 30 minutes. Rinse off the koji under cold water and pat perfectly dry with paper towels before cooking.

2. 02

   While the fish cures, prepare the Lapsang Souchong Dashi: In a small saucepan, combine 2 cups of water and the kombu. Bring to a bare simmer over medium heat. Remove kombu just before boiling. Add the Lapsang Souchong tea leaves and katsuobushi. Turn off the heat and let steep for 4 minutes. Strain through a fine-mesh sieve lined with a coffee filter. Stir in the light soy sauce and 1 tablespoon of mirin. Keep warm.

3. 03

   For the pickled mushrooms: In a small saucepan, combine the rice vinegar, 2 tablespoons of mirin, and 2 tablespoons of water with a pinch of salt. Bring to a simmer, dissolve the sugar (if using, or just let flavors combine), add the shimeji mushrooms, and remove from heat. Let steep in the warm liquid to quick-pickle.

4. 04

   For the Scallion Oil: Blanch the scallion greens in boiling water for 15 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture. Blend the scallions with 2 tablespoons of grapeseed oil on high speed for 2 minutes until smooth and vibrant green. Strain through a fine sieve and discard the solids.

5. 05

   For the Edamame-Wasabi Puree: Boil the edamame in salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with the heavy cream, unsalted butter, wasabi paste, and a pinch of salt. Blend until completely smooth and velvety. Pass through a tamis or fine-mesh sieve for a Michelin-standard texture. Keep warm.

6. 06

   To cook the fish: Heat 1 tablespoon of grapeseed oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat. Place the sea bass skin-side down (if skin-on) or presentation-side down. Press gently with a spatula for 30 seconds to ensure even contact. Sear for 4 minutes until a golden-brown crust forms. Flip carefully and cook the other side for an additional 3 minutes, basting with any pan juices until the fish is just cooked through and flakes easily.

7. 07

   To assemble: Spoon a generous pool of the warm edamame-wasabi puree in the center of two shallow bowls. Carefully place a sea bass fillet on top of the puree. Gently pour the warm Lapsang Souchong dashi around the base of the puree. Garnish the fish with a small bouquet of drained pickled shimeji mushrooms. Drizzle the brilliant green scallion oil into the dashi broth to create beautiful split-emulsion droplets. Serve immediately.