Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass in Kaffir-Lemongrass Dashi with Fennel Puree

A refined, nutrient-dense masterpiece featuring crisp wild sea bass atop a silky fennel puree, brought together by an aromatic lemongrass-kaffir leaf broth and crisp green apple ribbons.

Ingredients

Cooking Instructions

1. 01

   Prepare the aromatic broth: In a small saucepan, bring 2 cups of water and kombu to a bare simmer. Remove kombu, add bruised lemongrass and kaffir lime leaves. Cover and steep on low heat for 15 minutes. Strain, stir in mirin and a pinch of salt, and keep warm.

2. 02

   Make the fennel puree: Steam the sliced fennel bulb over low heat until completely tender, about 10 minutes. Transfer to a high-speed blender with 2-3 tablespoons of the warm lemongrass dashi and blend until silky and smooth. Season with fine sea salt.

3. 03

   Prepare the apple garnish: Submerge the thin green apple ribbons in ice water mixed with lemon juice for 5 minutes to crisp, then drain on paper towels.

4. 04

   Cook the fish: Lightly score the sea bass skin and pat completely dry. Season both sides with sea salt and white pepper. Heat olive oil in a non-stick pan over medium-high heat. Place sea bass skin-side down, pressing gently for 10 seconds to ensure even contact. Cook for 4 minutes until skin is golden and crispy, flip, and finish for 1-2 minutes.

5. 05

   Plate the dish: Spoon a circle of smooth fennel puree into the center of two shallow warmed bowls. Place the seared sea bass skin-side up on top of the puree. Carefully pour the hot kaffir-lemongrass dashi around the base. Crown the fish with delicate green apple ribbons and microgreens before serving immediately.