Explore WorldClass

Sebass Saikyo Yaki

Featuring Chilean Seabass

A rare delight, the long line caught Chilean Sea Bass is an excellent selection for upscale dining experiences. The frigid waters off of the Southernmost coast of South America make the Chilean Sea Bass makes it one of the highest quality seafood offerings.

Preparation

• Slice Seabass into 6 oz pieces.

• Sprinkle sea salt on the Seabass and place on a mesh plate and bowl(or something similar to catch the water). Keep inside refrigerator for about 2 hours to allow it to dehydrate.

• Remove the Seabass from the fridge and rinse in an ice bath to remove salt. Pat dry when finished.

• Pour sake and mirin in the sauce pan to boil.

• Making sure all alcohol is burned off, and while still hot, whisk in Saikyo Miso till the consistency is smooth.

• Marinated seabass with saikyo miso mix for 24-36 hours in the fridge

• Before cooking seabass, take off excessed miso from seabass

• Steam for 10 minutes and broil to caramelize.

Ingredients

• 1 tbs Sea salt

• 1 cup Saikyo Miso

• 1 cup Sake

• 1 cup Mirin

• 4 - 6 oz Sliced Chilean Seabass

Chef Bio

Nobuo Fukuda

Born and raised in Tokyo, Japan, Nobuo found his love for traditional Asian food early on. He traveled to the United States in 1980 to begin his career in the culinary industry. After working at Benihana and various sushi bars for a decade, Nobuo decided to make a change to learn more about wine and western style cooking through his time at Hapa. A few years later, Food and Wine Magazine named Nobuo one of the top 10 best new chefs. In 2007, Nobuo was awarded a James Beard award for Best Chef in the Southwest. Following this accomplishment, Nobuo's Teeter House serving traditional style sushi was born. Now, Nobuo continues with his love for Japanese cuisine serving as WorldClass’ Japanese Product Manager.

RESTAURANT

HAPA

REGION

Tokyo, Japan

WHY CHOOSE WORLDCLASS

Why choose WorldClass? - At World Class our focus is quality over quantity. Through every step of the process from sourcing to importing to delivering, quality is always our first concern. World Class products are sourced sustainably, serve the greater good and are better for you than most traditional products found in your local grocery store or favorite restaurant.

How are you more sustainable? -We source only the best products from each country we visit. The sustainability factor comes from the way each product is curated start to finish. From the process in which a product is grown/raised, to the way it is farmed/fished/picked, to the steps to bring it to your table. We are careful in each step of the process to ensure that our products are always working toward the pursuit of global environmental sustainability.

What does your distribution process look like start to finish? - We handle the distribution from start to finish, which sets us apart from others. Other suppliers’ normal chain of distribution starts with a producer then gets handed to a broker, from there the products go to importer, which then goes to distribution and finally the chef. We are different because instead of having so many various hands in the product, we are the only hands in the process which eliminates waste, helps us to be in control of the quality of the product, and ensures that we are being as sustainable and ethical as possible.

More Recipies

Recipes From The Chef

From 
Nobuo Fukuda

Seabass with Mushroom

From 
Dante Liporace

Octopus, Chitterling & Anchovies

From 
Nobuo Fukuda

Tuna Yubiki with Cucumber Sauce