Chilean Seabass Recipe

Preparation Steps

1. 1

   Prepare the Miso Glaze

   In a small bowl, mix together the miso paste, soy sauce, and honey until well combined. Set aside.

2. 2

   Cook the Risotto Cake

   In a pot, heat 2 cups of dashi broth. Add the rice and cook on low heat, stirring frequently until the rice is creamy and al dente (about 20 minutes). Stir in the grated Parmesan cheese, beaten egg, and parsley. Spread the mixture in a pan and refrigerate until set. Once firm, cut into rounds and pan-fry in vegetable oil until crispy on both sides.

3. 3

   Prepare the Dashi Mushroom Broth

   In a saucepan, heat the remaining dashi broth and add the sliced shiitake mushrooms. Simmer for about 10 minutes until the mushrooms are tender. Season with salt and pepper to taste.

4. 4

   Pan-sear the Fish

   Heat the vegetable oil in a skillet over medium-high heat. Season the Chilean sea bass fillets with salt and pepper. Sear the fish for 4-5 minutes on each side or until golden and cooked through. Brush the miso glaze on the fish during the last minute of cooking.

5. 5

   Plating

   On each plate, ladle some dashi mushroom broth, place the crispy risotto cake, and top with the pan-seared Chilean sea bass. Garnish with pickled vegetables.