Szechuan-Spiced Chilean Sea Bass...Szechuan-Spiced Chilean Sea Bass with Fermented Chili Foam

A masterclass in balance, featuring buttery Chilean Sea Bass crusted with toasted Szechuan peppercorns, served over a silky parsnip puree and finished with an airy fermented chili emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip puree: Simmer parsnips in salted water until tender. Drain and blend with heavy cream and 25g of butter until perfectly smooth. Pass through a fine-mesh sieve (chinois) and keep warm.

2. 02

   Create the chili base: In a small saucepan, whisk the fish stock and fermented chili paste. Bring to a gentle simmer for 5 minutes. Strain through a fine sieve and set aside.

3. 03

   Season the fish: Pat the sea bass dry. Season with kosher salt and press the toasted, ground Szechuan peppercorns firmly onto the skin side to create a uniform, spicy crust.

4. 04

   Sear the sea bass: Heat grapeseed oil in a stainless steel pan over medium-high heat. Place fish skin-side down and press lightly. Sear for 4-5 minutes until the crust is golden and crisp. Flip, add the remaining butter to the pan, and baste for 2-3 minutes until the internal temperature reaches 135°F.

5. 05

   Prepare the foam: Reheat the chili base slightly (to about 140°F). Add soy lecithin and use an immersion blender at an angle to incorporate air, creating a stable, spicy foam on the surface.

6. 06

   Plate the dish: Spoon a generous circle of parsnip puree in the center of warmed plates. Place the fish atop the puree. Carefully spoon the fermented chili foam around the base of the fish and garnish with micro-cilantro.