Step-by-Step Instructions

1. 1.Prepare the Miso Glaze

   In a mixing bowl, combine 1/2 cup white miso paste, 2 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons sake. Whisk until well combined and smooth. Grate 1 tablespoon of fresh ginger and finely chop 2 tablespoons of spring onion, then add them to the glaze mixture. Whisk again until everything is emulsified.

2. 2.Marinate the Chilean Seabass

   Taste the marinade to ensure it's balanced before adding the fish. Carefully remove the Chilean seabass fillets from their packaging and place them into the bowl with the miso glaze. Gently coat each piece of fish thoroughly with the marinade. Cover the bowl with cling film and refrigerate for at least 2 hours to marinate.

3. 3.Prepare the Sushi Rice

   Rinse 2 cups of short grain rice under cold water until the water runs clear. Transfer the rinsed rice to a rice cooker. Add 2 cups of water, 1 stalk of spring onion (cut into large pieces), 2 peeled garlic cloves, and a 1-inch slice of fresh ginger. Cook the rice according to your rice cooker's instructions.

4. 4.Prepare King Oyster Mushrooms and Broccolini

   Using a sharp knife, slice 2-3 large king oyster mushrooms lengthwise into thick pieces. Score one side of each mushroom slice in a crosshatch pattern. Trim the ends of 1 bunch of broccolini. Mince 1 clove of garlic and a 1/2 inch piece of fresh ginger for the vegetables.

5. 5.Bake the Chilean Seabass

   Preheat your oven to 200°C (392°F). Remove the marinated fish from the fridge. Place the fish fillets on a wire rack set over a baking tray. Strain the remaining marinade into a separate bowl to create a smooth glaze. Brush a generous layer of the strained glaze over the fish fillets. Bake in the preheated oven for approximately 14 minutes, or until the fish is cooked through and lightly charred, reaching an internal temperature of 57°C (135°F).

6. 6.Cook the Mushrooms and Broccolini

   While the fish bakes, heat a pan with cooking oil over medium-high heat. Add the sliced king oyster mushrooms to the pan, scored side down, and press them down with a weight or spatula to ensure good contact with the pan. Cook until golden brown and tender. Add a spoonful of the strained miso glaze to the mushrooms and toss to coat. In the same pan, add the broccolini and season with salt. Cook until tender-crisp, then add the minced garlic and ginger. Sauté for another minute until fragrant.

7. 7.Assemble and Serve

   Once the rice is cooked, remove the large pieces of spring onion, garlic, and ginger. Fluff the rice. Spoon a portion of the sushi rice onto a plate. Place a piece of the baked Chilean seabass on top of the rice. Arrange the glazed king oyster mushrooms and charred broccolini alongside the fish. Garnish with fresh green onion and a sprinkle of black sesame seeds. Serve immediately.