Sake-Aromatized Sea Bass with...Sake-Aromatized Sea Bass with Shiso Chlorophyll Oil & Ginger-Scallion Emulsion

A refined, Michelin-inspired take on traditional steamed fish, featuring ultra-tender sea bass, a vibrant shiso-infused oil, and a silky emulsion of ginger and scallion.

Ingredients

Cooking Instructions

1. 01

   To create the Shiso Oil: Blanch shiso leaves in boiling water for 10 seconds, then immediately shock in an ice bath. Squeeze out all moisture and blend with 100ml grapeseed oil on high speed for 2 minutes. Strain through a coffee filter or fine muslin cloth; reserve the clear green oil.

2. 02

   To create the Ginger-Scallion Emulsion: Heat 50ml grapeseed oil in a small pan until it reaches 180°C. In a heatproof bowl, combine the minced scallion whites and grated ginger. Pour the hot oil over the aromatics to bloom. Once cooled slightly, whisk in the soy sauce and mirin until emulsified.

3. 03

   Prepare the fish: Season sea bass fillets lightly with salt. Place them in a bamboo steamer lined with parchment paper. Arrange julienned ginger and reserved scallion greens on top of the fillets.

4. 04

   Steam the fish: Pour the sake over the fillets. Place the steamer over boiling water and steam for 8-10 minutes, or until the internal temperature reaches 50°C (122°F) for a buttery, translucent texture.

5. 05

   Plating: Remove the steamed scallion greens and ginger from the fish. Place each fillet in the center of a shallow warmed bowl. Spoon the ginger-scallion emulsion generously over the fish.

6. 06

   Final Touch: Drizzle the vibrant Shiso Oil around the base of the fish to create a broken vinaigrette effect. Finish with a few flakes of Maldon salt and serve immediately.