Pan-Seared Chilean Seabass in...Pan-Seared Chilean Seabass in Yuzu-Ginger Shoyu Emulsion

Crispy-skinned Chilean seabass served over a velvety yuzu-ginger shoyu emulsion, accompanied by butter-braised baby bok choy and a rich shiitake dashi reduction.

Ingredients

Cooking Instructions

1. 01

   To make the dashi base, combine the water, kombu, and dried shiitake mushrooms in a small saucepan. Heat over medium-low heat until it reaches a bare simmer. Remove the kombu just before the water boils to prevent bitterness. Simmer the mushrooms for an additional 10 minutes, then strain, reserving the aromatic liquid.

2. 02

   In a clean saucepan, combine 1 cup of the reserved dashi liquid, mirin, light soy sauce, and grated ginger. Bring to a simmer over medium heat and reduce by half, which should take about 8 to 10 minutes. Set aside.

3. 03

   Thoroughly pat the seabass skin dry with paper towels. Season both sides with kosher salt. Heat the grapeseed oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Place the fish fillets skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even skin-to-pan contact.

4. 04

   Sear the fish undisturbed for 4-5 minutes until the skin is incredibly crispy and golden. Carefully flip the fillets and cook for another 2-3 minutes, basting the fish with its own oil. Transfer to a warm plate, skin-side up, to rest.

5. 05

   In the same skillet, discard excess oil, leaving a thin film. Add the toasted sesame oil and minced garlic. Sauté for 30 seconds until fragrant, then place the baby bok choy cut-side down. Sear for 2 minutes to caramelize, then splash in 2 tablespoons of the remaining dashi liquid. Cover immediately and steam for 2 minutes until tender-crisp. Remove from heat.

6. 06

   To finish the emulsion, bring the reduced yuzu-ginger shoyu base to a bare simmer. Remove from heat and rapidly whisk in the cold cubed butter, one cube at a time, to create a smooth, glossy sauce. Stir in the fresh yuzu juice.

7. 07

   To plate, spoon a generous pool of the yuzu-ginger shoyu emulsion into the center of four shallow bowls. Arrange two halves of the braised bok choy in the center, and gently rest the crispy seabass on top. Garnish with toasted sesame seeds and delicate microgreens. Serve immediately.