Yuzu-Miso Glazed Chilean Sea...Yuzu-Miso Glazed Chilean Sea Bass with Lemongrass-Ginger Consommé

A Michelin-standard seafood dish featuring buttery sea bass, vibrant citrus-umami notes, and a clarified aromatic broth for a multi-sensory dining experience.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk miso, mirin, and sake over low heat until smooth. Remove from heat, stir in yuzu juice, and let cool completely. Marinate the sea bass fillets in this mixture for 30 minutes in the refrigerator.

2. 02

   Cook the forbidden rice in 250ml of lightly salted water until tender (approximately 25-30 minutes). Drain any excess moisture, fluff with a fork, and keep warm.

3. 03

   Prepare the consommé: Combine dashi, lemongrass, and ginger in a pot. Bring to a bare simmer for 20 minutes. Strain through a fine-mesh chinois or a coffee filter to ensure absolute clarity. Keep hot.

4. 04

   Preheat oven to 200°C (400°F). Heat grape seed oil in an oven-proof non-stick skillet over medium-high heat. Remove fish from marinade, wiping off excess to prevent burning. Sear skin-side down for 3 minutes until golden and crisp.

5. 05

   Carefully flip the fillets and transfer the pan to the oven for 5-7 minutes, or until the internal temperature reaches 52°C (125°F).

6. 06

   While the fish rests for 2 minutes, quickly blanch the baby bok choy in the hot lemongrass consommé until vibrant green but still crisp.

7. 07

   To assemble: Using a ring mold, place a neat circle of black rice in the center of two deep, warmed bowls. Position the sea bass fillet atop the rice. Arrange the bok choy artistically to the side.

8. 08

   Garnish with micro shiso. Pour the piping hot consommé into the bowl table-side for the final presentation.