Sake-Glazed Chilean Seabass with...Sake-Glazed Chilean Seabass with Wasabi-Edamame Puree and Ginger Dashi

A masterclass in balance: buttery, pan-seared Chilean seabass glazed with a sweet sake-mirin reduction, resting on a velvety wasabi-edamame puree, finished with a delicate clarified ginger-shiitake dashi.

Ingredients

Cooking Instructions

1. 01

   Prepare the glaze: In a small saucepan, combine sake and mirin. Bring to a boil for 20 seconds to evaporate the alcohol. Lower the heat, whisk in miso paste and superfine sugar until completely dissolved. Remove from heat and let cool completely. Marinate the seabass fillets in this glaze for 15-20 minutes.

2. 02

   Infuse the ginger dashi: In a small pot, gently heat 2 cups of water with the kombu and sliced ginger. Just before it reaches a boil, remove and discard the kombu. Stir in the bonito flakes, immediately turn off the heat, and let steep for 5 minutes. Strain through a fine-mesh sieve lined with cheesecloth, stir in the light soy sauce, and keep warm.

3. 03

   Create the edamame puree: In a high-speed blender, combine the blanched edamame, heavy cream, and wasabi paste. Blend on high until completely smooth. For a true Michelin-star finish, pass the puree through a fine chinois. Whisk in the chilled butter and season with a pinch of salt. Keep warm.

4. 04

   Sear the seabass: Heat a cast-iron skillet over medium-high heat with a splash of neutral oil. Wipe excess marinade off the fish. Place the fish skin-side down and sear for 3-4 minutes until crispy. Carefully flip and cook for another 2-3 minutes, basting with a spoonful of the remaining marinade until beautifully caramelized and flaky.

5. 05

   Plate the dish: Spoon a vibrant pool of the wasabi-edamame puree into the center of a shallow, wide bowl. Carefully rest a seared seabass fillet directly on top of the puree.

6. 06

   Finish and serve: Pour the warm ginger dashi broth around the base of the puree, taking care not to pour it over the fish so the skin stays crispy. Garnish with paper-thin radish slices, a micro-drizzle of toasted sesame oil, and microgreens. Serve immediately.