Sea Bass Recipe
KABAYAKI GLAZE, NAPA CABBAGE, SHIITAKE, BOK CHOI, KIMCHI, CAULIFLOWER PURÉE
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Ingredients
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Sea Bass
Method
Kabayaki Glaze
- 1
Prepare Kabayaki Glaze
In a small saucepan, heat the Kabayaki sauce over low heat. Allow it to simmer gently for about 5 minutes, stirring occasionally. Set aside.
Cauliflower Purée
- 2
Make Cauliflower Purée
Cut the cauliflower into florets and steam them until tender, about 10-12 minutes. Transfer the steamed cauliflower to a blender, add 1 tablespoon of butter, and blend until smooth. Season with salt and pepper to taste.
Vegetables
- 3
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the shiitake mushrooms and cook for 5 minutes until they soften. Add the napa cabbage and bok choy, cooking for an additional 3-4 minutes until wilted. Season with salt and pepper.
Sea Bass
- 4
Cook Sea Bass
In a separate skillet, heat the remaining tablespoon of butter over medium-high heat. Season the sea bass fillets with salt and pepper. Place the fillets skin side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip the fillets, brush with Kabayaki glaze, and cook for an additional 3-4 minutes until cooked through.
Plating
- 5
Serve the Dish
On each plate, spread a generous dollop of cauliflower purée, top with sautéed vegetables, and place the glazed sea bass fillet on top. Serve with a side of kimchi.
