Chilean sea bass with Champagne and yuzu miso sauce
Item 1 of 1
- medium
- 4
- 40 minutes
The flavours of crisp Champagne, tangy yuzu and sweet white miso contrast beautifully in this baked fish recipe by Hideki Hiwatashi. Be sure to plan ahead when preparing this dish, as the chef recommends marinating the fish for three days for optimum results. Chilean sea bass is, despite its name, a variety of cod prized for its juicy, flaky white flesh and smooth, buttery taste – if you are unable to source any, use good quality cod as a substitute.
First published in 2016
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Ingredients
Metric
Imperial
Marinated sea bass
- 600g of Chilean sea bass, divided into 4 even pieces
- 300g of dry white wine
- 300g of white miso, sweet
- 50g of apple juice
Pickled myoga
- 1 myoga, approximately 20g
- 80ml of rice vinegar
- 40g of sugar
Crispy lotus root
- 1/2 lotus root
- salt
- oil, for deep frying
Champagne yuzu miso sauce
- 200g of white miso, sweet
- 100ml of white wine
- 100g of caster sugar
- 100ml of Champagne
- 30ml of yuzu juice
To serve
SAVE RECIPE
Equipment
- Blowtorch
- Deep-fryer
Method
1
Begin by preparing the miso marinade. Place the white wine in a dish and set it alight to burn off the alcohol, then set aside to cool a little
- 300g of dry white wine
2
Once cool, add the apple juice and sweet white miso to the wine and stir well until the miso has dissolved. Add the Chilean sea bass to the dish and mix in the marinade to coat, then cover and leave in the fridge for 3 days (or a minimum of 24 hours) to marinate
- 50g of apple juice
- 300g of white miso, sweet
- 600g of Chilean sea bass, divided into 4 even pieces
3
For the pickled myoga, mix together the vinegar and sugar in a small pan and heat gently until the sugar has dissolved completely. Leave to cool a little, then place the myoga in a dish and pour over the pickling mixture to coat. Transfer to the fridge and leave to pickle overnight
- 40g of sugar
- 80ml of rice vinegar
- 1 myoga, approximately 20g
4
Preheat a deep-fryer to 180°C
- oil, for deep frying
5
Slice the end off the lotus root and peel off its skin, washing the root thoroughly under cold running water to remove any dirt. Use a mandoline to slice the root into 2mm pieces, keeping the slices in a bowl of cold water until ready to fry to prevent oxidisation
- 1/2 lotus root
6
Pat the slices dry using kitchen towel and fry in batches until golden and crisp. Leave to drain on kitchen paper, then season lightly and transfer to an airtight container until ready to serve
7
Preheat the oven to 180°C/gas mark 4
8
For the yuzu miso sauce, place the white wine in a pan and set it alight to burn off the alcohol. Add the sugar and stir well until dissolved, then set to one side and leave to cool
- 100g of caster sugar
- 100ml of white wine
9
Remove the sea bass pieces from the fridge and gently rinse off the miso marinade. Carefully pat dry on kitchen paper and place on a tray lined with baking paper. Transfer to the oven and cook for 8–10 minutes
10
Meanwhile, finish off the yuzu miso sauce. Add the Champagne, yuzu juice and the sweet white miso to the pan and place over a low heat, stirring well until warmed through and fully dissolved
- 200g of white miso, sweet
- 100ml of Champagne
- 30ml of yuzu juice
11
To serve, spoon a generous serving of yuzu miso sauce onto each plate and place a piece of fish in the centre. Drain the myoga from the pickle and slice into 4 lengthways, placing a quarter on each place. Garnish with edible flowers, daikon cress and a piece of crispy lotus root and serve immediately
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