INGREDIENTS

• 1 black bass 

• A handful of pickled shimeji mushrooms 

• 500 g dashi (1 l bonito flakes, Kombu) 

• Baby chives 

• Thinly sliced garlic 

• Rice vinegar 

• Vegetable oil/olive oil

• Cornstarch

DIRECTIONS

Make Sauce

1. Hydrate Kombu in filtered water overnight; bring to 80C before removing Kombu. 

2. Add bonito flakes, then filter out after roughly 20 to 30 seconds.

3. Thicken slightly with a small
amount of cornstarch slurry (cornstarch and water). 

4. Add pickled shimeji and chives. 

Prep Fish

5. Filet and score the skin side of
the black bass. 

6. Marinate bass with skin side down in 1 part rice vinegar and 3 parts vegetable oil with thinly sliced garlic.

Finish Dish

7. Cook fish under broiler until the skin is crisp and the flesh is barely cooked through; place in sauce. (Inside of fish should be warm but not overcooked, as it will continue to cook in the
warm sauce.)

8. Finish with olive oil to pearl the sauce.