Steamed Wild Sea Bass...Steamed Wild Sea Bass with Yuzu-Kombu Consommé and Glazed Turnips

An ethereal Michelin-grade dish featuring pristine sea bass gently steamed to velvety perfection, served in an aromatic yuzu-kombu broth with charred baby brassicas and vibrant emerald shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the aromatic oil: Blanch the shiso leaves in rolling boiling water for 5 seconds, shock immediately in an ice bath, squeeze dry, and blend with grapeseed oil on high speed for 2 minutes. Strain through a coffee filter without pressing to yield a crystal-clear emerald oil.

2. 02

   To make the broth: Combine filtered water, dried kombu, and dried shiitake in a saucepan. Heat gently to 60°C and maintain for 20 minutes; discard kombu and mushrooms. Season with light soy sauce and yuzu juice, keeping hot at 80°C.

3. 03

   Poach the baby turnips in 150ml of the seasoned broth over medium-low heat for 6-8 minutes until tender-crisp and glossy.

4. 04

   Char the broccolini in a screaming hot dry cast-iron skillet for 90 seconds until blistered with smoky notes, keeping the interior crisp. Season with a pinch of sea salt.

5. 05

   Season the sea bass fillets with fine sea salt. Steam over gentle steam (or in a combi-oven at 65°C steam) for 6 to 8 minutes until the core temperature reads 48°C and the flesh flakes translucently.

6. 06

   Assemble the dish: Place a steamed sea bass fillet in the center of four shallow warmed bowls. Arrange glazed turnips and charred broccolini artfully alongside. Garnish with micro greens.

7. 07

   Pour the clarified hot yuzu-kombu consommé tableside around the fish, finishing with droplets of the emerald shiso oil split over the broth surface.