Kingfish Cru, Yuzu & Fig Leaf Recipe
Make Kingfish Cru, Yuzu & Fig Leaf Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kingfish Crudo – Yuzu & Fig Leaf
Method
Kingfish Crudo – Assembly & Finish
- 1
Infuse fig leaf oil
Warm 1 tablespoon fig leaf oil in a small pan with a fresh fig leaf for about 2 minutes to release aroma, then remove leaf and strain; reserve the oil for finishing the dish.
- 2
Prepare the kingfish
Pat the kingfish dry with paper towels. Slice into thin, even sheets or finely dice for a crudo, then arrange on serving plates in a loose fan or scattered mounds.
- 3
Make citrus dressing
In a small bowl, whisk together 30 ml yuzu juice, 1 teaspoon yuzu zest, 0.25 teaspoon sea salt, 0.125 teaspoon white pepper, and 1 tablespoon extra virgin olive oil until emulsified.
- 4
Dress and layer
Lightly toss the kingfish with a portion of the citrus dressing, just to coat the surface. Arrange on plates in a neat layer. Drizzle with the fig leaf oil over the fish.
- 5
Garnish and finish
Top with cucumber slices, radish, and micro herbs. Lightly sprinkle remaining salt and a few extra drops of yuzu juice if desired. Finish with a final drizzle of fig leaf oil.
- 6
Serve
Serve immediately as the first course; the crudo should be bright, chilled, and aromatic with the fig leaf and citrus.
