Pan-Roasted Sea Bass with...Pan-Roasted Sea Bass with Fermented Habanero-Yuzu Beurre Blanc & Sichuan Crisp

A refined expression of multi-dimensional heat, combining buttery pan-roasted sea bass with a velvet-smooth smoked fermented habanero emulsion, accented by vibrant yuzu and handcrafted Sichuan chili crunch.

Ingredients

Cooking Instructions

1. 01

   Craft the Sichuan Chili Oil: Heat grapeseed oil to 120°C in a small saucepan. Pour directly over crushed Sichuan peppercorns and Gochugaru chili flakes in a heatproof bowl. Let steep for 20 minutes to infuse, then strain through fine mesh.

2. 02

   Prepare Lotus Root Garnish: Heat residual neutral frying oil to 170°C. Flash-fry the thin lotus root slices for 90 seconds until crisp and golden. Drain on paper towels and dust immediately with fine sea salt and crushed Sichuan pepper.

3. 03

   Build the Acid-Chili Reduction: Combine minced shallots, dry white wine, yuzu juice, and fermented habanero paste in a copper saucepan over medium heat. Reduce until only 2 tablespoons of glossy liquid remain.

4. 04

   Emulsify Sauce: Reduce heat to absolute lowest. Slowly mount the reduction with cold cubed butter, one piece at a time, whisking constantly until a velvety, rich orange emulsion forms. Season with fine sea salt and keep warm in a thermos.

5. 05

   Pan-Roast the Sea Bass: Score the fish skin gently and pat completely dry. Heat 1 tbsp of grapeseed oil in a heavy stainless steel skillet over medium-high heat. Place fish skin-side down, press flat for 30 seconds, and sear for 4 minutes until skin is crackling and golden. Turn once and baste with a touch of butter for 1 minute until barely translucent in the center.

6. 06

   Plating: Ladle a pool of warm Habanero-Yuzu Beurre Blanc in the center of four shallow heated bowls. Place the seared sea bass skin-side up atop the sauce. Crown with crisp lotus root chips, drizzle surrounding sauce with Sichuan chili oil, and accent with micro red sorrel leaves.