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Dijon-Miso Broth: Place olive oil in small rondeau pan over medium heat.
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Add pancetta; cook until crisp, stirring occasionally.
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Remove pancetta from pan; set aside on paper towels.
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Discard half of fat in pan.
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Add mirepoix and garlic to pan; sweat for several min.
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Add stock, thyme, bay leaves and mirin; bring to a boil.
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Reduce heat to a simmer; stir in mustard and miso.
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Continue cooking 15 min.
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Strain broth; season with salt and pepper.
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Rice Noodles: Place yuzu juice and sugar in small saucepan; cook until sugar is dissolved.
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Add crushed red pepper and mustard; continue cooking until liquid is reduced by half.
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Soak dry noodles in warm water until flexible.
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Bring a pot of water to a boil.
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Place noodles in basket; lower into boiling water.
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Cook until tender; drain and place in bowl.
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Toss with reduced sauce.
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Baby Bok Choy: Blanch bok choy; drain well.
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Heat olive oil in saute pan; saute garlic.
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In separate bowl, whisk soy sauce, mustard and honey.
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Stir into pan; continue cooking for 1 min.
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Chop bok choy; stir into mustard mixture.
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Set aside.
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Sea Bass: Combine mustard and thyme.
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Season fish with salt and pepper; score skin horizontally.
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Fill pockets with mustard mixture; brush each fillet on skin side with 1 Tbsp.
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mustard.
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For each serving: Heat 1/2 cup of Dijon-Miso Broth over medium heat in saute pan.
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Add 4 clams; simmer 5 to 6 min.
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or until clams are cooked and open.
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Heat 3/4 tsp.
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oil over medium heat in another saute pan.
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When oil is smoking, sear fillet, skin side down, pressing gently to create an even crisp skin.
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Cook for about 3 min.
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Using a fish spatula, carefully pick up fillet.
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Place, flesh side down, in pan with broth and clams for 30 seconds or just to finish cooking.
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Place about 1/2 cup Baby Bok Choy onto bottom of serving bowl to form a base; top with about 4 oz.
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of Rice Noodles mixture.
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Place cooked fish on noodles.
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Arrange clams around bowl; pour hot miso broth into bowl.
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Garnish top with about 1 Tbsp.
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of pancetta.
