Kingfish Crudo (Asian style)
Crudo is an italian dish where raw fish is sliced thinly and usually covered/drizzled with oil and acidity of some sort in the form of citrus or vinegar. The essence of a Crudo is to dress it at the last minute so that you have cool, fresh fish with a delicious dressing drizzled over the top. This allows for the sweetness and freshness of the fish to shine whilst getting that little kick of spice or acidity from the dressing.
This version uses Asian flavours.
Ingredients
400 g kingfish or other sushi grade white fish
Dressing
2 tbsp olive oil
2 tbsp rice vinegar
1/2 tsp salt
2 tsp mirin
1 tsp sesame Oil
1 tsp gochujang paste
Garnish
24 pieces pickled ginger
20 leaves coriander
20 leaves micro shisho
4 tsp crispy shallots
1 spring onion finely chopped
1 tsp black sesame seeds
Method
Instructions
Mix all the dressing ingredients together and set aside
Using the sharpest knife you have slice the kingfish into 1cm slices
Lay the kingfish on a plate, drizzle 2 tbsp of the dressing over the kingfish
Sprinkle garnish onto dressed kingfish.
Notes
make sure your fish is as cold as you can get it – this will help to slice it cleanly if your knife isn’t razor-sharp. Even pop it in the freezer for 10 minutes
store the fish & dressing in the fridge until ready to use so that it is cold when serving
if you can’t get kingfish you can substitute snapper, tuna, Hamachi etc
if you can’t get red shisho then add a little extra coriander.