Crudo Di Ricciola Recipe

Trim the fennel: remove fronds (reserve a few for garnish if desired), halve the bulb, remove core if very firm, and slice very thinly (use a mandoline or sharp knife) into 1–2 mm slices.

In a small saucepan combine white wine vinegar, water, sugar and 1 tsp salt. Warm gently over low heat just until sugar and salt dissolve; do not boil. Remove from heat and let cool to room temperature (about 10–15 minutes).

Place sliced fennel in a non-reactive bowl or jar, pour the cooled pickling liquid over it so slices are submerged. Let sit at room temperature for at least 20 minutes, or chill for up to 2 hours for a more pronounced pickle. Drain well before plating.

Pat the kingfish fillet dry with paper towel. Using a very sharp knife, slice the fish across the grain into 3–4 mm thin slices. Aim for uniform translucency (about 12–16 slices depending on fillet).

Arrange the slices on a chilled serving plate in a single layer or slightly overlapping fan.

Lightly season the fish with 2 tsp fine sea salt, drizzle the 3 tbs extra-virgin olive oil evenly over the slices and then the 1 tbs fresh lemon juice. Let sit 1–2 minutes to marry flavors.

Prepare capers: if large or very salty, give them a quick rinse under cold water and pat dry. Scatter capers evenly over the dressed kingfish.

Distribute the drained pickled fennel over and beside the fish in small mounds to provide texture and acidity.

Dollop small pea-sized amounts of wasabi paste around the plate (use the back of a spoon to make neat quenelles or tiny dots). If you prefer a milder heat, mix the wasabi with a little olive oil before dotting.

Sprinkle the micro herbs or small fennel fronds and the lemon zest over the dish for freshness.

Finish with a light crack of fresh black pepper and, if using, a very small drizzle (about 1 tsp) of chili oil or extra olive oil and a dusting of crushed seaweed flakes for umami.

Serve immediately while the fish is cool and glossy. Encourage guests to combine a slice of kingfish with some pickled fennel, a caper and a tiny smear of wasabi for balanced bites.