Sea Bass Small Plate Recipe

Preparation

1. 1

   Prepare the Sea Bass

   Season the Chilean sea bass fillets with olive oil, salt, and black pepper. Seal them in a vacuum bag. Sous vide at 130°F (54°C) for 45 minutes.

2. 2

   Prepare the Wakame Salad

   Soak the dried wakame seaweed in warm water for about 10 minutes until rehydrated. Drain and squeeze out excess water. In a bowl, mix the wakame with rice vinegar and sesame oil. Toss to combine.

3. 3

   Make Miso Sesame Soy Sauce

   In a small bowl, whisk together miso paste, soy sauce, and a splash of water to achieve desired consistency. Adjust seasoning to taste.

4. 4

   Finish the Sea Bass

   After the sous vide cooking time is complete, remove the sea bass from the vacuum bag and pat dry. Heat a skillet over high heat with a little olive oil. Sear the sea bass for 30 seconds on each side to get a nice crust.

5. 5

   Plating

   On a small plate, place a portion of wakame salad, top with the seared sea bass, drizzle with miso sesame soy sauce, and sprinkle with black sesame seeds before serving.