Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass in Lemongrass-Kombu Broth

A pristine fillet of wild sea bass served in a delicate, aromatic lemongrass and kombu dashi, finished with a vibrant herb-infused oil and crisp baby greens.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine 3 cups of water, the kombu, bruised lemongrass, and sliced ginger. Bring to a bare simmer over low heat for 15 minutes, then strain, discard solids, and season the clear broth with a pinch of sea salt. Keep warm.

2. 02

   To make the herb oil, blanch the chives in boiling water for 10 seconds, instantly shock in ice water, squeeze completely dry, and blend with 1.5 tablespoons of avocado oil until vibrant green. Strain through a fine-mesh sieve.

3. 03

   Lightly steam the halved baby bok choy and sliced shiitake mushrooms for 3 minutes until tender-crisp, then arrange them neatly in the center of two shallow serving bowls.

4. 04

   Pat the sea bass skin completely dry. Season with sea salt. Heat the remaining avocado oil in a skillet over medium-high heat. Place the fish skin-side down, pressing gently for 30 seconds. Cook for 4 minutes until the skin is ultra-crispy, then flip and cook for 1 more minute.

5. 05

   Pour the warm lemongrass-kombu broth into the bowls around the vegetables, ensuring the top of the vegetables remains dry.

6. 06

   Carefully place the sea bass fillet on top of the vegetables to keep the skin crispy. Drizzle the vibrant green chive oil into the surrounding broth, garnish with microgreens, and serve immediately.