Miso-glazed Sea Bass* Recipe

Make the glaze

In a small bowl, whisk together white miso paste, mirin, sake, light brown sugar, oil and lemon juice until smooth and homogenous. Taste and adjust sweetness or acidity; set aside at room temperature.

Prepare kombu dashi

Wipe kombu with a damp cloth (do not rinse under running water). In a medium saucepan combine 4 cups cold water and kombu. Slowly bring to a near-simmer over medium heat. Just before it reaches a simmer (small bubbles at edges), remove kombu.

Add bonito flakes to the hot water, bring back to a gentle simmer for 30 seconds, then turn off heat and let sit 3 minutes. Strain through a fine mesh sieve or cheesecloth into a clean pot. Stir in 1 tsp light soy sauce, 1 tsp mirin and 1/4 tsp salt. Keep warm over low heat while you cook fish and vegetables.

Prepare fish

Pat the sea bass fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Allow to sit 5–10 minutes at room temperature while you preheat the pan.

Sear and glaze

Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs neutral oil and, when shimmering, place fillets skin-side down. Press gently with a spatula for 20 seconds to prevent curling. Sear skin-side down for 3–4 minutes until skin is crisp and deeply golden. Flip the fillets, reduce heat to medium-low and spoon 2–3 tbs of the miso glaze over the tops. Continue cooking 1–2 minutes (or transfer to a 400°F / 200°C oven for 4–5 minutes for thicker fillets) until fish is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Remove fish to a warm plate and tent with foil to rest for 3 minutes.

Cook mushrooms

While fish is searing, heat a separate large skillet over medium heat. Add 1 tsp sesame oil. When fragrant, add sliced shiitakes and sauté 2–3 minutes until they begin to brown. Add the sliced garlic and julienned ginger and cook 30–45 seconds until aromatic. Splash in 1 tsp light soy sauce and 1/4 cup stock (or water) and cook 1 minute until liquid reduces slightly. Transfer mushrooms to a warm bowl.

Blanch/steam bok choy

Using the same skillet (wipe if needed), add a small drizzle of oil and place bok choy cut-side down. Sprinkle 1/2 tsp salt over leaves. Add 2–3 tbs water or the remaining stock, cover with a lid and steam 2–3 minutes until stems are tender-crisp and leaves are wilted. Remove lid and let excess liquid evaporate. Toss bok choy with the sauteed shiitakes, adjust seasoning to taste with a pinch of salt and a few drops of sesame oil.

Keep vegetables warm while you finish plating.

Divide warm dashi broth among four shallow bowls (about 1 cup per bowl). Arrange a portion of bok choy and shiitakes in each bowl, placing them slightly off-center.

Place one miso-glazed sea bass fillet on top of the vegetables in each bowl, skin-side up for crispness. Spoon a little extra miso glaze over the fish if desired (about 1/2 tbs per fillet).

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds, a few cilantro leaves or micro cilantro, and a lemon or yuzu wedge on the side. Serve immediately.