Dry-aged Kingfish Cru & Yuzu Kosho Recipe

1. Pat dry the kingfish fillet with paper towels.

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

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

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

8. Serve immediately, with any remaining dressing on the side.