Marinate the chilean sea bass

• In a medium mixing bowl, combine the ginger, garlic, scallions, vinegars, mirin, miso paste, water and sesame oil. Mix to combine.
  1 Tablespoons freshly grated ginger, 1 tablespoons freshly grated garlic, 2 - 3 scallions sliced thinly, 1 - 2 teaspoons fresh thyme leaves, 1 tablespoon rice wine vinegar, 1 tablespoon Chinese black vinegar, 1/4 cup mirin, 1/4 cup white miso paste, 1 teaspoon sesame oil, 2 - 3 tablespoons water
• Add the fish and coat with the marinade. Cover and asiide for 30 minutes. Flip the fish once during the marinating time.

  Note: May use a ziplock bag for the Marinade.
  1 - 1 1/4 pounds chilean sea bass

Preheat the oven 425F/218C degrees 15 minutes before baking the fish.

Make the Miso Stock Base

• In a 4-quart stock pot, add the water and kombu. Submerge the kombu. Let the kombu soak and rehydrate for 30 minutes. Heat the kombu to a gentle simmer for 10 minutes.
  6 cups water, 1 piece kombu
• Remove and discard the kombu. Add the dashi powder package. Bring to a simmer. Simmer for 5 to 10 minutes. Remove the dashi package and discard. Turn off the flame.
  1 packade dashi powder
• In a small bowl, add the miso paste and 1 cup of the dashi broth. Whisk//stir to dilute the miso paste. Add the diluted miso into the dashi stock. Stir.
  1/4 cup white miso paste

While the kombu is rehydrating, cook the aromatics and vegetables.

• Heat a 3-quart deep skillet. Use medium heat. Add the avocado oil.
  2 tablespoon avocado oil
• Add the shitakie mushrooms and spread in a single layer. Let cook for 2 minutes without disturbing. Mix and cook another 1 - 2 minutes.
  7 ounces Shitakie mushrooms
• Add in the leaks, white parts of scallions, ginger, garlic and thyme leaves. Season with a pinch or two of salt. Mix and cook 1 to 2 minutes until fragrant and the leeks starts to soften. Turn off the flame.
  6 - 8 baby leeks (or 1 large leak), 4 - 6 scallions, 1 tablespoon grated ginger, 1 tablespoon grated garlic, kosher salt, 1 teaspoon fresh thyme leaves
• Add in the spinach and a pinch of salt into the miso stock. Stir to combine. Let the heat of the liquid wilt the spinach.
  2 - 3 cups baby organic spinach
• Add the cooked vegetables mixture into the soup. Stir. Taste and adjust salt if needed.

Simultaneously bake the chilean sea bass

• Line a 1/4 sheet pan with parchment paper.
• Remove the fish from the marinade and space them out on the lined sheet pan.
• Transfer to the preheated over and bake 8 to 10 minutes depending on the thickness. Or until the internal temperate reaches 141F - 145F degrees.
• Remove from the oven. Serve the fish on top of a hearty bowl of the soup. Garnish with chopped scallions. Enjoy!