All About That Seabass
A vibrant Japanese-inspired dish featuring crispy seabass, soba noodles, yuzu ponzu dressing, and colorful garnishes. Packed with omega-3s, fiber, and bold flavors, it balances healthy and indulgent.
Equipment
- 1 Non-stick Pan For searing seabass
- 1 pot For boiling soba noodles
- 1 Tongs To flip bok choy & fish
- 1 Mandolin For thinly slicing radish
- 1 Ceramic Bowl For elegant plating
Ingredients
- 140 g Sea Bass Fillet Skin-on, fresh or frozen
- 130 g Soba Noodles Cooked, rinsed in cold water
- 1 g Salt For seasoning fish
- 3 g Coriander Leaves Chopped, for garnish
- 2 g Fried Garlic Ready-made or homemade
- 15 g Pickled Red Radish Thinly sliced
- 10 g Onion Spring Thinly sliced
- 4 g Chili Red Thinly sliced
- 35 g Bok Choy Braised in light garlic broth
- 5 g Cashew Nuts Toasted and crushed
- 25 ml Yuzu Ponzu Dressing Citrus-soy blend
- 2 g Sesame Seeds White + black, toasted
- 0.5 g Yaki Nori Sheets Crumbled
- 5 g Butter Replacement For searing fish
- Corn Oil For pan-frying fish
Instructions
- Toast sesame seeds in a dry pan until golden, then set aside. Chop coriander, slice spring onion and red chili, crumble yaki nori, and ensure pickled radish is ready. Toast cashews and crush roughly.
- Braise bok choy in a small saucepan with light vegetable broth or water and a pinch of garlic until tender but vibrant green, about 5 minutes. Set aside.
- Boil soba noodles in a medium pot until al dente, about 5–6 minutes. Rinse under cold water, toss with yuzu ponzu dressing, and set aside to reach room temperature.
- Heat corn oil in a non-stick frying pan over medium heat. Place seabass skin-side down, press gently, and cook until skin is golden and crisp, about 3–4 minutes. Add butter replacement and baste until fish is fully cooked, about 2–3 minutes more. Remove and rest for 2 minutes.
- Arrange soba noodles in the center of a wide bowl. Place braised bok choy around the noodles and lay the seabass gently on top.
- Garnish with fried garlic, spring onion, red chili, crushed cashews, sesame seeds, pickled radish, coriander, and crumbled yaki nori. Serve immediately.
Notes
For best results, pat seabass skin dry before searing to ensure crispiness. Use a mandolin for paper-thin radish slices for visual and textural contrast. Store fresh sea bass in the coldest part of the fridge and use within 1–2 days. Pair with chilled sake, dry Riesling, or yuzu soda for a refreshing complement. For a vegan version, swap seabass with grilled tofu and use a miso-ponzu glaze.