Pan-Seared Chilean Seabass in...Pan-Seared Chilean Seabass in Lemongrass-Ginger Dashi

Pan-seared Chilean seabass with an ultra-crispy skin, resting in a delicate, aromatic lemongrass and ginger dashi broth, served with charred baby bok choy and sautéed wild shiitake mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine 3 cups of water, the dried kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat. Just before boiling, remove the kombu to prevent bitterness. Add the bruised lemongrass and charred ginger, and simmer gently for 15 minutes to infuse.

2. 02

   Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Stir in the mirin and light soy sauce. Keep warm on low heat.

3. 03

   Pat the Chilean seabass fillets completely dry using paper towels. Season both sides generously with kosher salt.

4. 04

   Heat the grape seed oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering. Place the fish fillets skin-side down in the pan, pressing gently with a spatula for 30 seconds to ensure flat, even contact. Lower heat to medium and cook undisturbed for 5-6 minutes until the skin is golden and extremely crisp.

5. 05

   Flip the fish and cook the flesh side for an additional 2-3 minutes, or until the fish is just cooked through. Transfer to a plate to rest.

6. 06

   In the same skillet with the remaining oil, place the baby bok choy cut-side down. Sear for 2 minutes until lightly charred. Remove from the pan. Add the sliced fresh shiitake mushrooms to the pan and sauté for 3 minutes until tender and caramelized. Off the heat, toss the mushrooms with the toasted sesame oil.

7. 07

   To assemble, place one charred baby bok choy half and a spoonful of sautéed shiitakes in the center of two shallow bowls. Pour the warm lemongrass-ginger dashi broth around the vegetables. Gently rest the seabass fillet skin-side up on top of the vegetables to keep the skin crispy. Garnish with scallion curls and serve immediately.