Seared Sea Bass Sliders* Recipe

Marinate fish

Pat sea bass fillets dry and cut into 8 small portions (about 2 oz each) to fit sliders. In a small bowl combine 3 tbsp white miso, 1 tbsp mirin and 1 tsp soy sauce until smooth. Lightly brush both sides of each portion with the miso mixture. Refrigerate for 15–30 minutes (do not over-marinate to avoid curing the fish).

Season before searing

Remove fish from fridge 5 minutes before cooking. Season lightly with 1 tsp salt and 1/2 tsp black pepper, then sprinkle 2 tsp furikake evenly over the top side of the portions.

Sear

Heat 1 tbsp vegetable oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add fish portions furikake-side up first (place seasoned side down if you prefer crust under furikake). Sear 2–3 minutes per side until golden and just cooked through (internal temp about 130–135°F / 54–57°C for moist fish). Avoid overcrowding — work in two batches if needed. Transfer cooked portions to a plate and tent with foil.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp white miso, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/2 tsp sesame oil and 1 tsp water until smooth. Taste and adjust seasoning, adding up to 1/4 tsp salt if needed. Refrigerate until assembly.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot and 2 tbsp sliced scallions. In a small bowl whisk 1.5 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar (or honey), 1/4 tsp salt and 1/4 tsp black pepper until sugar dissolves. Pour dressing over cabbage mixture and toss to coat. Let sit 10 minutes to soften slightly before using.

Place 1 cup thinly sliced English cucumber in a bowl. Stir together 1 tbsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until dissolved. Toss cucumber in dressing and sprinkle 1/2 tsp toasted sesame seeds. Chill until assembly.

Wash and thinly slice 2 medium russet potatoes (use a mandoline for even slices). Rinse slices under cold water until water runs clear, then pat dry thoroughly on paper towels. In a heavy skillet or deep pot, heat 2 cups vegetable oil to 350°F (175°C) or medium-high if you don't have a thermometer. Fry potato slices in batches, 2–3 minutes per batch, turning once, until golden and crisp. Remove to paper towels, season immediately with 1 tsp salt. Keep warm in a single layer in a low oven if needed.

Lightly brush the cut sides of 8 King's Hawaiian rolls with 1 tbsp melted butter and toast in a skillet or under broiler until golden (about 1–2 minutes).

Spread about 1 tbsp miso aioli on the bottom half of each roll. Place one seared sea bass portion on each roll bottom. Top the fish with a small mound (about 2–3 tbsp) of Asian slaw, a spoonful (about 1 tbsp) of cucumber salad, and a light sprinkle of extra furikake (about 1/8 tsp per slider) over the top.

Close sliders with the roll tops. Serve immediately with russet chips on the side. Optional: pass extra miso aioli and pickled cucumber alongside.