Miso Soy Chilean Seabass with Ponzu Glaze and Cold Mango Coconut Dashi

Coconut Dashi Broth

1. Simmer kombu, water, shiitake mushrooms, Mirin, Soy Sauce, and ginger for 30 minutes. 
2. Strain through a fine sieve. 
3. Add coconut milk and bring back to a boil. 
4. Mix cornstarch and cold water. Slowly whisk into broth. 
5. Reduce heat and simmer for 5 minutes or until thickened to desired consistency. 
6. Season with salt to taste if desired. 
7. Chill broth.

Cold Mango Coconut Dashi 

1. Blend chilled coconut dashi with the mango. 
2. Add sugar to taste if needed.

Ponzu Glaze

1. Bring soy sauce, lime juice, rice vinegar, mirin, and dashi to a boil. 
2. Mix cornstarch with cold water. Whisk into ponzu. 
3. Reduce heat to simmer and reduce until glaze coats the back of a spoon. May need more slurry if desired. 
4. Season with sugar if desired. Chill ponzu. 

Miso Marinade 

1. Blend all ingredients together. 
2. Marinate fish for at least 2 hours. Maintain the skin above the marinade for a crispier skin. 

 Sriracha Sushi Rice 

1. Mix all ingredients together. 
2. Season to taste with salt. 

 Pickled Beech Mushrooms 

1. Bring vinegar, water, sugar, and salt to a boil. 
2. Bring water to a boil in a separate pot. Add mushrooms for 30 seconds. 
3. Strain mushrooms and add pickling liquid. Chill. 

Watermelon Radish 

1. Peel radish. 
2. Thinly slice on a mandolin, then quarter the slices. 
3. Soak in cold water. 

Seabass Sear 

1. Pat dry fish of marinade, especially the skin. 
2. Heat oil in a skillet over medium to medium-high heat. 
3. Once hot (not to smoking point), add fish skin side down first and sear. 
4. Continue to sear the fish on all sides but do not burn, lowering heat if needed. 
5. If needed, finish in the oven until cooked through. 

 Togarashi Garlicky Green Beans 

1. Place green beans in boiling water for 1 minute. 
2. Heat oil and cook sliced garlic until golden brown. 
3. Add green beans and season with togarashi. Cook for 1 to 2 minutes. 
4. Season with salt if needed. 

 Plating 

1. Plate chilled sriracha rice at 11 o’clock. 
2. Drizzle cold mango coconut dashi around the rice. 
3. Drizzle dots of chili oil on the dashi. 
4. Place seaweed salad over rice. 
5. Tie green beans with chive. 
6. Place tied green beans at 2 o’clock. 
7. Drizzle with some of the garlic oil from the pan, place sliced garlic as well. 
8. Place a couple of pickled mushrooms on top. 
9. Place fish at 6 o’clock. 
10. Drizzle with ponzu glaze plus two dots on both sides. 
11. Sprinkle with toasted sesame seeds and a little green onion. 
12. Place a nest of broccoli sprouts in center. 
13. Place watermelon radish in center. 

Recipe created in partnership with Chef Jason Triail at Habit Burger.