Seared Sea Bass Sliders* Recipe

Pat sea bass pieces dry with paper towels and place in a shallow dish or bowl.

Whisk together white miso paste, mirin, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.

Coat the sea bass pieces evenly with the miso marinade, cover, and refrigerate for 20–30 minutes (no more than 1 hour) to avoid over-marinating delicate fish.

When ready to cook, heat a large nonstick or stainless-steel skillet over medium-high heat and add the neutral oil.

Remove excess marinade from the fish (wipe lightly so it can sear), then sear the sea bass pieces 2–3 minutes per side, or until a golden crust forms and the fish is just cooked through (internal temperature about 130–135°F / 54–57°C). Work in batches if needed to avoid crowding.

After turning the fish, sprinkle furikake evenly over the top of each piece to adhere during the final minute of cooking.

Transfer cooked sea bass to a plate and let rest 2 minutes.

In a small bowl, whisk together mayonnaise and white miso paste until smooth.

Add lemon juice, sesame oil, honey, and sriracha (if using). Taste and season with salt. Adjust acidity or sweetness as needed. Chill until assembly.

In a large bowl, combine thinly sliced green cabbage, red cabbage, shredded carrot, scallions, and chopped cilantro if using.

Whisk rice vinegar, sesame oil, soy sauce, honey, salt, and black pepper in a small bowl until emulsified.

Pour dressing over the slaw and toss to coat well. Let sit 10–15 minutes to soften slightly and meld flavors. Taste and adjust seasoning.

Place thinly sliced cucumber in a bowl. Sprinkle with salt and let sit 5 minutes, then gently squeeze out excess liquid.

Toss cucumbers with rice vinegar, sugar or honey, toasted sesame seeds, and red pepper flakes if using. Chill until assembly.

For fried chips: slice russets very thinly using a mandoline or sharp knife and rinse in cold water until water runs clear to remove starch.

Dry slices thoroughly on paper towels. Heat oil in a deep skillet or fryer to 350–360°F (175–182°C). Fry potatoes in batches until golden and crisp, about 2–4 minutes per batch. Drain on paper towels and season with salt and pepper immediately.

For baked chips (alternatively): preheat oven to 400°F (200°C). Toss thin potato slices with a little oil, spread in a single layer on a baking sheet, and bake 12–18 minutes, flipping once, until crisp and golden. Season with salt and pepper.

Split the King's Hawaiian slider rolls and lightly butter the insides. Toast cut sides in a skillet or under a broiler until golden, about 1–2 minutes.

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

Place a seared sea bass piece on top of the aioli. Add a small handful (about 1–2 tablespoons) of Asian slaw over the fish.

Top the slaw with a spoonful (about 1 tablespoon) of cucumber salad for brightness and crunch.

Sprinkle a light pinch of extra furikake over the cucumber if desired, then cap with the top roll.

Serve sliders warm with a side of russet chips and lemon wedges for squeezing over the fish.