Chilean Seabass Recipe

Time78h

Serves4

Marinated in Shiro Miso for 3 days / Poached Baby Bok Choy / Yamagobo (pickled burdock)

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Ingredients

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1
Marinate the Seabass
In a bowl, combine shiro miso, soy sauce, sesame oil, grated ginger, and minced garlic. Mix well. Add the seabass fillets to the marinade, ensuring they are well coated. Cover and refrigerate for 3 days.
2
Prepare the Bok Choy
Bring a pot of water to a boil. Add the baby bok choy and blanche for 2-3 minutes until tender but still vibrant green. Remove and drain.
3
Poach the Seabass
In a large skillet, add enough water to cover the seabass fillets. Bring to a gentle simmer over medium heat. Add the marinated seabass and poach for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
4
Plate the Dish
On a plate, arrange the poached baby bok choy. Place a poached seabass fillet on top and garnish with a serving of yamagobo.