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1
In a food processor, pulse the doenjang with the mayonnaise, ginger and lime juice.
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2
With the machine on, slowly drizzle in 6 tablespoons of the oil until well blended.
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3
Season with salt.
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4
In a saucepan, cover the kombu with 4 cups of water and bring to a simmer; discard the kombu.
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5
Simmer gently for 5 minutes.
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6
Add the bonito and simmer gently for 5 minutes longer.
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7
Strain the dashi (broth) through a cheesecloth-lined sieve into a saucepan; discard the solids.
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8
Add the parsnips to the dashi and bring to a simmer.
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9
Cook over moderately low heat until the parsnips are almost tender, 10 minutes.
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10
Heat a large cast-iron skillet.
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11
Add the onion wedges and cook over moderate heat, turning, until lightly charred all over, about 5 minutes.
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12
Add the onion to the dashi and simmer until tender, about 5 minutes; keep warm.
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13
Wipe out the skillet.
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14
Heat the remaining 2 tablespoons of oil in the skillet.
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15
Season the fish with salt and pepper.
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16
Cook skin side down over moderately high heat, turning once, until cooked through and the skin is crisp, about 3 minutes per side.
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17
Ladle the dashi and vegetables into shallow bowls and top with the fish, skin side up.
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18
Spoon the vinaigrette over, garnish with sesame seeds, radishes and cilantro and serve.
