Miso Ginger Glazed Chilean Sea Bass Recipe

Combine rice vinegar, sugar and salt in a bowl and stir until dissolved. Add the thinly sliced cucumber and toss to coat. Let sit at room temperature for at least 15 minutes (can be done up to 2 hours ahead). Sprinkle sesame seeds just before plating if using.

Rinse the jasmine rice under cold water until water runs clear. Drain well.

In a small saucepan, combine rinsed rice, 1 1/4 cups water, 1 tablespoon butter and 1/4 tsp salt. Bring to a gentle boil, reduce heat to low, cover and simmer for 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes.

Fluff rice with a fork. Transfer rice to a bowl and let cool slightly, then press firmly into a 7–8 inch ring mold or shallow ramekin to form a compact cake. In a nonstick skillet over medium heat, add 1 tablespoon neutral oil and heat until shimmering. Carefully invert rice cake into skillet and sear 3–4 minutes until golden brown. Flip and sear other side 3 minutes until crisp. Keep warm.

In a small heavy-bottomed saucepan, combine dry white wine, white wine vinegar and the minced shallot. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (about 5–7 minutes).

Reduce heat to low. Whisk in the lime juice and soy sauce. Whisk in cold butter cubes a few at a time, allowing each addition to emulsify before adding more, until sauce is glossy and slightly thickened. Do not boil. Season with salt and white pepper to taste. Keep warm over very low heat or in a warm water bath.

Pat the sea bass fillets dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper, rubbing gently to adhere.

Make the glaze: in a small bowl whisk together white miso, mirin, soy sauce, grated ginger, honey and 1 teaspoon neutral oil until smooth.

Preheat oven to 425°F (220°C). Heat an ovenproof nonstick or stainless steel skillet over medium-high heat until hot. Add 1 teaspoon neutral oil if pan is dry.

Sear the sea bass: add fillets to skillet and sear 1–2 minutes on the first side until lightly golden (do not move the fish). Flip fillets and immediately brush the cooked side generously with the miso-ginger glaze.

Transfer skillet to preheated oven and roast 5–7 minutes, then brush the top side with remaining glaze and roast 2–3 more minutes until fish is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Watch closely to prevent burning of the glaze.

If desired, for a shiny finish, briefly (30–45 seconds) pass under a hot broiler to caramelize the glaze but watch carefully.

While the fish roasts, toss halved baby bok choy with 1 tsp sesame oil, 1/4 tsp salt and a pinch of pepper.

Heat a grill pan over medium-high heat. Place bok choy cut-side down and grill 2–3 minutes until char marks form. Flip and grill 1–2 more minutes until just tender. Remove and keep warm.

Place the jasmine rice cake in the center of each plate.

Set a glazed sea bass fillet atop the rice cake. Arrange 3 grilled baby bok choy halves beside the fish and a small mound (about 2 tablespoons) of pickled cucumber on the side.

Spoon 2–3 tablespoons of warm soy–lime beurre blanc around the rice cake (not over the crispy rice) to create a pool for the fish. Garnish with sliced scallions and microgreens or cilantro. Serve with a lime wedge on the side.

Serve immediately.