Sake Glazed Chilean Seabass Recipe

Combine 4 cups cold water and the kombu in a medium saucepan. Let sit 30 minutes (or proceed immediately).

Heat the water and kombu over medium heat until small bubbles form at the edges (just under a simmer). Remove the kombu right before the water reaches a boil to avoid bitterness.

Bring to a gentle boil, remove from heat, add bonito flakes, and let steep 2–3 minutes until flakes sink.

Strain through a fine-mesh sieve or cheesecloth into a clean pot. Stir in 1 tsp light soy sauce, 1 tsp mirin, and 1/2 tsp salt. Keep warm on very low heat while you cook the rest of the components.

Place halved gold potatoes in a medium pot and cover with cold salted water. Bring to a simmer and cook until just tender, about 12–15 minutes depending on size. Drain and let steam-dry for 2 minutes.

In a large skillet over medium-high heat, melt 2 tbs butter with 1 tbs olive oil until sizzling. Add thyme, then add the potatoes cut-side down in a single layer. Cook undisturbed 3–4 minutes until golden-brown.

Toss potatoes, season with 3/4 tsp kosher salt and 1/2 tsp pepper, and transfer to a warm oven (200°F / 95°C) or hold covered while finishing seabass and vegetables.

Pat seabass fillets dry with paper towels; season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

In a small saucepan over medium heat combine 3 tbs sake, 2 tbs mirin, 2 tbs light soy sauce, 1 tbs brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Bring to a gentle simmer and reduce by about one-third, 3–5 minutes, until slightly syrupy.

If using, whisk in 1 tbs cold butter off the heat to give the glaze shine. Keep glaze warm.

Heat a large nonstick skillet over medium-high heat and add 2 tbs neutral oil. When oil is hot and shimmering, place seabass fillets skin-side down and press gently for 10 seconds to ensure even contact.

Sear skin-side down for 4–6 minutes without moving, until skin is crisp and edges are opaque about two-thirds up the fillet. Flip carefully and cook the flesh side 1–2 minutes more until internal temperature reaches about 125–130°F (52–55°C) for medium doneness (fish will continue to carryover cook).

During the last 30–45 seconds of cooking, brush generous spoonfuls of the warm sake glaze over the top of each fillet, allowing it to caramelize slightly but not burn. Remove fillets to a warm plate and spoon any reserved glaze on top.

Heat a wok or large skillet over high heat until smoking lightly. Add 1 tbs neutral oil and 1/2 tsp sesame oil; swirl to coat.

Add sliced garlic and julienned ginger and stir-fry 15–20 seconds until aromatic but not browned.

Add shiitake mushrooms and red bell pepper. Stir-fry 30–45 seconds to begin softening.

Add snap peas and halved baby bok choy, tossing to combine. Stir-fry 1–2 minutes until bok choy stems are tender-crisp and leaves begin to wilt.

Add 1 tsp light soy sauce, 1 tsp oyster sauce, and 2 tbs hot chicken or vegetable stock. Toss to coat and cook another 30 seconds so sauce reduces slightly. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Transfer vegetables to a warm serving bowl and sprinkle with toasted sesame seeds.

Ladle 1/4 cup warm dashi broth into shallow bowls or wide-rimmed plates to create a light pool for the dish.

Place 3 halved gold potatoes on one side of the plate, arrange a generous portion of wok-fired vegetables beside them.

Set a glazed seabass fillet on top or slightly overlapping the vegetables. Spoon any extra glaze over the fish and around the plate as desired.

Garnish with 2 tbs thinly sliced scallions, microgreens or mitsuba, and a lemon wedge. Serve immediately while fish is hot and skin is crisp.