Seared Sea Bass Sliders* Recipe

Pat sea bass fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make the miso glaze: in a small bowl whisk together 3 tbs white miso, 2 tbs mirin, 1 tbs soy sauce, 1 tsp sesame oil and 1 tsp sugar until smooth.

Brush both sides of each fillet with about 1 tsp of the miso glaze, reserving remaining glaze to brush during searing.

Heat 2 tbs neutral oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering.

Sear the fillets: place fillets in the pan and cook 2–3 minutes without moving to develop a crust. Flip and brush the top with more miso glaze; cook 1.5–2 minutes more until internal temperature reaches 125–130°F for medium doneness (fish should flake easily but still be moist). Total cook time will vary by thickness.

Remove fillets to a plate and sprinkle 1/2 tsp furikake evenly across the fillets. Let rest 2 minutes, then flake into slider-sized portions (about 3–4 oz per slider).

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs white miso paste, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp sesame oil and 1 tsp water until smooth and spreadable.

Taste and adjust seasoning, adding up to 1/4 tsp salt if needed. Refrigerate until assembly.

In a mixing bowl combine shredded green cabbage (2 cups), red cabbage (1 cup), carrot (1/2 cup) and sliced green onions (2 tbsp).

Whisk dressing: 2 tsp rice vinegar, 1 tsp soy sauce, 1/2 tsp toasted sesame oil, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Pour over slaw and toss to coat thoroughly.

Let slaw sit 10 minutes at room temperature to meld flavors, then drain any excess liquid before assembly if necessary.

Toss thinly sliced English cucumber (1 cup) with 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until evenly coated.

Sprinkle 1/2 tsp toasted sesame seeds on top and refrigerate until ready to serve. Prepare at least 10 minutes ahead for the flavors to develop.

If frying: thinly slice russet potatoes (2) using a mandoline or sharp knife to about 1/16–1/8 inch thick. Rinse slices in cold water to remove excess starch, then dry thoroughly in dish towels or paper towels.

Heat 2 cups neutral oil in a heavy pot to 350°F (175°C). Fry potato slices in small batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper.

If roasting: toss slices with 2 tbs oil (portion of oil quantity) and spread in a single layer on baking sheets. Roast at 425°F (220°C) 12–18 minutes, flipping once, until crisp and golden. Season with salt and pepper while hot.

Preheat oven to 350°F (175°C). Split King's Hawaiian rolls (8) and brush cut sides lightly with 1 tsp melted butter. Place cut-side up on a baking sheet and warm 5–7 minutes until slightly toasted.

Spread about 1 tbsp miso aioli on the bottom half of each roll.

Place a flaked piece of miso sea bass (about 3–4 oz) on top of the aioli layer.

Top the fish with a small handful (about 1/4 cup) of Asian slaw, then add 1–2 tbsp cucumber salad for brightness.

Sprinkle a pinch (about 1/8 tsp) of extra furikake over the slaw for finishing flavor, then cap with the top roll.

Arrange sliders on a platter with russet chips on the side. Serve immediately while fish and chips are warm.