Sake-Glazed Chilean Sea Bass...Sake-Glazed Chilean Sea Bass with Yuzu Beurre Blanc and Shiso Oil

An exquisite harmony of Japanese flavors and French culinary technique, featuring perfectly seared Chilean sea bass coated in a sweet-savory sake reduction, balanced by a bright, velvety yuzu emulsion and vibrant herbal shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock them in an ice bath. Drain and squeeze out all excess moisture using a paper towel. Blend the shiso leaves with the grapeseed oil on high speed for 2 minutes until vibrant green. Strain through a fine-mesh sieve lined with a coffee filter. Set aside.

2. 02

   To make the Sake Glaze: In a small saucepan over medium heat, combine the sake, mirin, white miso, and soy sauce. Whisk until smooth. Bring to a gentle simmer and reduce by half until a syrupy, glaze-like consistency is achieved. Remove from heat and set aside.

3. 03

   To make the Yuzu Beurre Blanc: In another small saucepan, combine the minced shallot and white wine. Simmer over medium-low heat until the liquid is reduced to about 1 tablespoon. Pour in the yuzu juice, reduce the heat to the lowest setting, and begin whisking in the cold, cubed butter one piece at a time, allowing each to fully emulsify before adding the next. Once rich and creamy, strain out the shallots, season with a pinch of sea salt, and keep warm (do not let it boil).

4. 04

   To cook the Sea Bass: Pat the fish fillets completely dry with paper towels. Season lightly with fine sea salt and white pepper. Heat a tablespoon of grapeseed oil in a non-stick skillet over medium-high heat. Place the fish in the pan (skin-side down if skin is on) and press gently for 30 seconds. Sear undisturbed for 4 minutes until a beautiful golden crust forms. Flip carefully and cook for an additional 2 to 3 minutes.

5. 05

   Just before removing the fish from the pan, brush the top generously with the Sake Glaze, allowing it to caramelize slightly under the residual heat of the pan for 30 seconds.

6. 06

   To assemble: Spoon a generous pool of the warm Yuzu Beurre Blanc into the center of two shallow bowls. Drizzle drops of the vibrant green Shiso Oil into the beurre blanc to create a marbled effect. Gently place a glazed sea bass fillet in the center of the sauce. Garnish the fish elegantly with microgreens or edible flowers, and serve immediately.