Seared Sea Bass, Roasted Beets, Sautéed Red Pepper & Shimeji Mushrooms, with a Soy, Gochujang & Blood Orange Sauce

21 INGREDIENTS • 13 STEPS • 35MINS

Seared Sea Bass, Roasted Beets, Sautéed Red Pepper & Shimeji Mushrooms, with a Soy, Gochujang & Blood Orange Sauce

Indulge in the sublime texture of seared sea bass complemented by roasted beets, sautéed red peppers & shimeji mushrooms, all brought together by a piquant soy, gochujang, and blood orange sauce. Each bite of this eclectic dish is a blend of bold flavors and fresh, oceanic delight.
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Indulge in the sublime texture of seared sea bass complemented by roasted beets, sautéed red peppers & shimeji mushrooms, all brought together by a piquant soy, gochujang, and blood orange sauce. Each bite of this eclectic dish is a blend of bold flavors and fresh, oceanic delight.
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Next Level Chef
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35MINS

Total Time

Ingredients

Servings
1
us / metric
Beets
Baby Beet
2
Baby Beets, thinly sliced
Baby Gold Beets
2
Baby Gold Beets, thinly sliced
Kumquat
1
Kumquat, thinly sliced
Olive Oil
2 Tbsp
Olive Oil
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Sherry Vinegar
2 tsp
Sherry Vinegar
Sauce
Chicken Stock
1 cup
Chicken Stock
Soy Sauce
2 tsp
Soy Sauce
Gochujang
1/2 tsp
Gochujang
Blood Orange
1
Freshly Squeezed Blood Orange
Unsalted Butter
1 Tbsp
Unsalted Butter
Sautéed Vegetables
Olive Oil
as needed
Olive Oil
Red Bell Pepper
1/2
Red Bell Pepper
cut into strips and seeds removed
Dark Shimeji Mushroom
1 handful
Dark Shimeji Mushroom
bottom trimmed and separated
Kosher Salt
to taste
Kosher Salt
Sea Bass
Olive Oil
1 Tbsp
Olive Oil
Sea Bass Fillet
7 oz
Sea Bass Fillet
7 - 8 oz
Kosher Salt
1 Tbsp
Kosher Salt
Garnish
Perilla Leaf
to taste
Perilla Leaves
optional
Watercress
to taste
Watercress
optional
Love This Recipe?
author_avatar
Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Cooking Instructions

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step 1
For the beets: preheat the oven to 350°F.
step 2
Toss the sliced Baby Beets (2), Baby Gold Beets (2), and Kumquat (1) in Olive Oil (2 Tbsp), Kosher Salt (1 Tbsp), and Ground Black Pepper (1 tsp).
step 3
Evenly spread out on a sheet tray and roast for 15 minutes (or until soft).
step 4
Remove from the oven and dress with the Sherry Vinegar (2 tsp). Season as needed and set aside.
step 5
For the sauce: Pour the Chicken Stock (1 cup) into a small pot, bring to the boil and reduce by half.
step 6
Whisk in the Soy Sauce (2 tsp), Gochujang (1/2 tsp), Blood Orange (1), and Unsalted Butter (1 Tbsp) to create a glossy sauce. Adjust the seasoning and remove from heat.
step 7
For the vegetables: In a hot sauté pan with Olive Oil (as needed) saute the Red Bell Pepper (1/2) and Dark Shimeji Mushroom (1 handful) for 4-5 minutes until softened. Season with a pinch of Kosher Salt (to taste).
step 8
For the sea bass: Heat a shallow layer of Olive Oil (1 Tbsp) in a frying pan over a medium heat and season the Sea Bass Fillet (7 oz) with Kosher Salt (1 Tbsp).
step 9
Lay in the sea bass in the pan skin side-down and cook for 4-5 minutes until the skin is crisp and golden.
step 10
Carefully flip the fish, cook for a further 1-2 minutes then remove from heat and place on a cooling rack.
step 11
To serve: Spoon the beets, kumquats, peppers, and mushrooms onto the plate.
step 12
Next, spoon the sauce over the top.
step 13
Lay the fish on top of the vegetables and garnish the plate with Perilla Leaves (to taste) and Watercress (to taste).
step 13 Lay the fish on top of the vegetables and garnish the plate with Perilla Leaves (to taste) and Watercress (to taste).

RECIPES TAG

Date Night
Fish & Seafood
Shellfish-Free
Dinner
Valentine's Day
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