Saikyo Miso-Glazed Chilean Sea...Saikyo Miso-Glazed Chilean Sea Bass with Smoked Dashi and Charred Negi

Flaky, buttery Chilean sea bass caramelized with sweet Kyoto white miso and mirin, resting in a crystal-clear, smoked ginger dashi accompanied by charred Tokyo negi and pickled radish pearls.

Ingredients

Cooking Instructions

1. 01

   Combine sake and mirin in a small saucepan over medium heat; boil for 2 minutes to evaporate the alcohol. Lower heat, whisk in the Saikyo miso and sugar until glossy and smooth. Remove from heat and chill completely.

2. 02

   Lightly salt the fish fillets and let stand for 15 minutes to draw out excess moisture. Pat completely dry with paper towels, then generously coat each fillet in the chilled miso marinade. Cover and refrigerate for at least 6 hours (or overnight).

3. 03

   Wipe the kombu with a damp cloth. Place in a pot with cold spring water and bring slowly to 60°C (140°F) over 30 minutes. Remove kombu just before water simmers, bring to 85°C (185°F), add katsuobushi and ginger, immediately turn off heat, and steep for 6 minutes. Strain through a fine chinois lined with muslin cloth without pressing. Season with usukuchi soy sauce and keep warm.

4. 04

   Cut the Tokyo negi into 4cm cylinders. Score the surface diagonally, coat lightly with sesame oil, and sear over hot binchotan charcoal or in a dry cast-iron skillet until deep black charring forms on the outer layers, while the core remains sweet and tender.

5. 05

   Preheat oven to 200°C (400°F) with broiler set to high. Wipe away approximately 80% of the miso marinade from the fish to avoid burning. Place fillets on a lined baking tray and broil for 4-5 minutes until the miso crust is deeply caramelized and bubbling, then switch to bake for 3-4 minutes until internal temperature reaches 52°C (125°F).

6. 06

   To plate: Center a charred negi segment in warm, shallow artisan bowls. Gently perch a roasted sea bass fillet on top. Arrange the pickled radish pearls around the plate, garnish with micro shiso, and tableside, pour 60ml of the aromatic hot ginger dashi around the base.