Chilean Seabass Recipe

Prepare crust

Preheat oven to 425°F (220°C). Place wasabi peas in a food processor and pulse until they form coarse crumbs (like coarse sand). Combine crushed wasabi peas and panko in a shallow bowl. Season the seabass filets on both sides with 1 tsp salt and 1/2 tsp pepper.

Egg wash and coat

Beat the 2 eggs in a shallow dish. Brush a light film of vegetable oil on the top of each filet (this helps browning). Dip the top side of each filet into the beaten egg, then press the wasabi pea–panko mixture gently onto the egged side to form an even crust. Set filets on a parchment-lined sheet pan, crust side up.

Bake

Bake in the preheated oven for 10–12 minutes, until the crust is golden and the fish flakes easily with a fork (internal temperature about 135–140°F / 57–60°C). If crust needs more color, finish with 1–2 minutes under the broiler—watch closely to avoid burning. Remove from oven and let rest 2 minutes.

While seabass is baking, place potato cubes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well and return to the hot pot to evaporate excess moisture for 1 minute.

Warm the milk and butter together (microwave or stovetop) until butter melts. Mash potatoes with a potato masher or ricer until smooth. Stir in warmed milk-butter, cream cheese (if using), 1 tsp salt and 1/4 tsp pepper. Adjust seasoning and texture with extra milk if needed. Keep warm until plating.

Heat neutral oil and sesame oil in a large skillet over medium-high heat. Add sliced shiitake mushrooms in a single layer and cook without stirring for 2 minutes to develop color, then stir and cook additional 2–3 minutes until browned. Season with 1/4 tsp salt and 1/8 tsp pepper.

Push mushrooms to the side, add minced garlic and grated ginger to the pan and sauté 30 seconds until fragrant. Add halved bok choy cut-side down and cook 2–3 minutes until leaves begin to wilt and stems are tender-crisp. Toss everything together and adjust seasoning. Remove from heat and keep warm.

In a small saucepan combine 1/2 cup soy sauce, 2 tbs mirin, 1.5 tbs brown sugar, 1 tbs rice vinegar, and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until sauce thickens to a glossy, syrupy consistency. Taste and adjust balance (add a bit more sugar for sweetness or more vinegar for brightness). Keep warm; it will thicken further as it cools.

Place a generous scoop of mashed potatoes in the center of each plate and spread slightly to create a bed. Arrange a portion of shiitake mushrooms and bok choy alongside or atop the mash.

Place a wasabi pea–crusted seabass filet on top of the potatoes. Spoon 1–2 tbs of the warm sweet soy reduction around and lightly over the fish (avoid drenching the crust).

Garnish with chopped chives or scallions, and a sprinkle of toasted sesame seeds if using. Serve immediately with a lemon wedge on the side.