Sake Glazed Chilean Seabass Recipe

Prepare kombu dashi: wipe kombu lightly with a damp cloth (do not remove white powder). In a medium saucepan, combine 4 cups water and kombu. Soak 30 minutes if time allows.

Place saucepan over medium heat and warm until small bubbles form at edges (do not boil). Remove kombu just before water reaches a simmer.

Add katsuobushi (bonito flakes). Bring to a gentle simmer for 30 seconds to 1 minute, then remove from heat. Let sit 3–4 minutes to steep.

Strain through a fine-mesh sieve or cheesecloth into a clean pot. Stir in 1 tsp light soy sauce, 1 tsp mirin and 1/4 tsp salt. Keep warm on very low heat until service (do not boil).

Place halved baby gold potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until just tender, 10–12 minutes depending on size. Drain and let steam-dry briefly.

In a large skillet over medium-high heat, add butter and olive oil. When butter foams, add potatoes cut-side down and sear 3–4 minutes until golden brown.

Toss with fresh thyme, season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm in a low oven (200°F / 95°C) until plating.

Pat seabass fillets dry with paper towels. Season both sides and the skin lightly with 1.5 tsp kosher salt and 1/2 tsp black pepper; let rest 10 minutes at room temperature.

Make the glaze: in a small saucepan combine 1/4 cup sake, 2 tbs mirin, 2 tbs light soy sauce, 1.5 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk slurry into simmering glaze and cook 1 minute until slightly thickened. Remove from heat and keep warm. (Glaze will thicken further as it cools.)

Heat a large nonstick or stainless skillet over medium-high until hot. Add 2 tbs neutral oil and swirl. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to prevent curling.

Sear skin-side down until skin is crisp and golden, 5–7 minutes depending on thickness. Do not move fillets. Flip carefully and cook 1–2 minutes on flesh side until just opaque (internal temp ~125–130°F / 52–54°C) for moist flaky fish.

During the last 30 seconds of cooking, spoon warm sake glaze over the tops of the fillets to coat and heat through. Transfer fillets to a plate and tent loosely with foil to rest 2–3 minutes. Spoon additional glaze over each fillet just before plating.

Prep and dry all vegetables so they stir-fry quickly and evenly. Heat a wok or large sauté pan over high heat until smoking slightly.

Add 1.5 tbs canola oil and swirl to coat. Add shiitake mushrooms and stir-fry 1–2 minutes until beginning to brown.

Add red bell pepper and snap peas and stir-fry 1–2 minutes, tossing constantly so vegetables remain crisp-tender.

Add halved baby bok choy cut-side down and sear 30–45 seconds, then toss with scallions. Add 1 tbs light soy sauce, 1/2 tsp sesame oil, 1/2 tsp salt and 1/4 tsp pepper and toss to combine. Remove from heat and keep warm.

Warm shallow bowls or plates. Spoon a ladle (about 1/2 cup) of the warm dashi broth into each bowl as a base.

Arrange 3–4 warm gold potato halves to one side of the bowl. Place a portion of wok-fired vegetables beside the potatoes.

Gently place one glazed seabass fillet on top or alongside the vegetables and potatoes. Spoon a little extra glaze over the fish and around the plate (avoid flooding the dashi).

Garnish with toasted sesame seeds, a few microgreens or pickled ginger, and a lemon wedge. Serve immediately so fish remains crisp-skinned and vegetables retain their texture.