Yuzu-Soy Glazed Sablefish with...Yuzu-Soy Glazed Sablefish with Ginger-Scallion Emulsion

Buttery, pan-roasted sablefish caramelized with a delicate yuzu-soy reduction, served over a vibrant ginger-scallion emulsion, charred baby bok choy, and crispy lotus root.

Ingredients

Cooking Instructions

1. 01

   Prepare the ginger-scallion emulsion: Blanch the scallion greens in boiling water for 10 seconds, immediately shock in ice water, and squeeze out excess moisture. Transfer to a high-speed blender with grated ginger, grapeseed oil, and sea salt. Blend on high until perfectly smooth and vibrant green, then pass through a fine-mesh sieve and set aside.

2. 02

   Prepare the yuzu-soy glaze: In a small saucepan, bring sake and mirin to a boil for 20 seconds to cook off the alcohol. Lower heat to low and whisk in the white miso, soy sauce, and sugar until fully dissolved. Remove from heat, stir in the fresh yuzu juice, and set aside warm.

3. 03

   Prepare the lotus chips: Heat 2 inches of neutral oil in a small pot to 160°C (325°F). Fry the thinly sliced lotus root until light golden and crisp (approx 2 minutes). Drain on paper towels and season lightly with sea salt.

4. 04

   Cook the fish: Pat the sablefish skin completely dry. Heat a thin layer of oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, press gently with a spatula for 10 seconds to prevent curling, and sear for 4 minutes until the skin is exceptionally crispy. Flip and cook for another 2 minutes while brushing the warm yuzu-soy glaze generously over the flesh side of the fish.

5. 05

   Cook the bok choy: In a separate hot skillet, sear the baby bok choy halves cut-side down with a touch of oil for 2 minutes until nicely charred but still tender-crisp.

6. 06

   Assemble and plate: Spoon a generous pool of the ginger-scallion emulsion onto the center of each plate. Place two halves of charred bok choy on top, rest the glazed sablefish over the greens, and garnish elegantly with the crispy lotus root chips.