Yuzu-Miso Glazed Chilean Sea...Yuzu-Miso Glazed Chilean Sea Bass with Shiitake Dashi

An elegant, Michelin-starred interpretation of a Japanese classic, featuring buttery pan-seared sea bass over a rich, smoky shiitake dashi broth, accented with vibrant yuzu citrus.

Ingredients

Cooking Instructions

1. 01

   To make the dashi, steep the dried Kombu and dried Shiitake mushrooms in 500ml of hot (80°C/175°F) water for 20 minutes. Strain and reserve the broth and the rehydrated shiitakes (slice the caps thinly for plating). Stir the light soy sauce into the warm dashi broth and set aside.

2. 02

   In a small saucepan over low heat, whisk together the white miso, mirin, sake, yuzu juice, and honey until smooth and slightly thickened. Remove from heat and let cool to room temperature.

3. 03

   Pat the Chilean sea bass fillets completely dry using paper towels. Season lightly with sea salt on all sides.

4. 04

   Heat the grapeseed oil in a heavy-bottomed cast-iron skillet over medium-high heat. Once shimmering, sear the sea bass skin-side down (or presentation side) for 4 minutes until a golden-brown, caramelized crust forms. Flip and cook for an additional 2-3 minutes.

5. 05

   Carefully brush the top of each fillet with a generous layer of the yuzu-miso glaze. Transfer the skillet under a preheated oven broiler for 1-2 minutes until the glaze is bubbling and caramelized with dark spots. Watch closely to prevent burning.

6. 06

   In a separate pan, sear the halved baby bok choy in sesame oil over high heat for 1 minute on the cut side until charred, then splash with a tablespoon of water to steam for 30 seconds.

7. 07

   To plate: Pour a shallow pool of the warm shiitake dashi into two deep rimmed plates. Place two halves of charred bok choy and sliced shiitakes in the center of each bowl. Gently nestle the glazed sea bass on top of the greens. Garnish with iced scallion curls and micro radish sprouts.