Dry-aged Kingfish Cru & Yuzu Kosho Recipe

TO START

1. 1

   Pat dry the kingfish fillet with paper towels.

2. 2

   Lightly sprinkle 0.5 teaspoon of fine sea salt and 0.25 teaspoon of freshly ground black pepper over all surfaces of the kingfish. Place the fillet on a wire rack set over a tray and refrigerate, uncovered, at 2-4°C for 18 hours to dry-age.

3. 3

   Remove the fish from the fridge and rinse off surface salt under cold running water. Pat dry completely with towels.

4. 4

   Using a sharp knife, trim any discolored edges and slice the fillet crosswise into paper-thin crudo slices (2-3 mm thick). Arrange the slices on a chilled plate.

5. 5

   Prepare yuzu kosho dressing: in a small bowl whisk together 1 teaspoon yuzu kosho and 2 tablespoons extra-virgin olive oil until emulsified. If using optional yuzu juice, whisk in 1 tablespoon to brighten the dressing.

6. 6

   Drizzle a thin layer of grapeseed oil over the fish slices to help sheen.

7. 7

   Scatter citrus segments and micro herbs over the fish. Finish with a light pinch of salt if desired.

8. 8

   Serve immediately, with any remaining dressing on the side.