Crudo Di Catch Recipe

Prepare and lightly cure fish

Pat each fillet dry with paper towels. Trim into even rectangular pieces about 4-5 cm wide. Lightly sprinkle the 1 tsp sea salt evenly over all three fillets and let sit on a tray, uncovered, in the refrigerator for 10 minutes to slightly firm the flesh and draw out excess moisture. After 10 minutes, gently rinse the salt off under cold water and pat dry completely. Keep chilled until ready to slice.

Slice fish

Using a very sharp, long knife, slice the salmon, tuna, and hamachi against the grain into 3–4 mm (about 1/8 in) thin slices or slightly thicker sashimi-style pieces depending on preference. Aim for roughly 12 slices total (about 4 of each fish) to serve 4 portions.

Emulsify vinaigrette

In a small bowl or jar combine the yuzu juice, lime juice, seasoned rice vinegar, light soy sauce, mirin, honey, and grated ginger. Whisk until honey is dissolved. Slowly drizzle in the extra virgin olive oil and neutral oil while whisking vigorously to form a smooth emulsion. Season with fine sea salt and freshly ground black pepper, taste and adjust acidity or sweetness as needed. Refrigerate briefly if not using immediately.

Prepare crispy garnish

Heat frying oil in a small saucepan to 180°C (350°F). Fry purchased wonton strips or thin garlic slices in batches until golden and crisp (about 20–40 seconds for thin strips). Transfer to paper towel-lined plate and season immediately with a light pinch of salt and a small dusting of togarashi if desired. Alternatively, crisp pre-made strips in a 180°C oven for 3–4 minutes.

Toast sesame seeds

In a small dry skillet over medium heat, toast the sesame seeds, shaking frequently, until fragrant and lightly colored (about 1–2 minutes). Remove from heat and set aside.

Assemble microgreens

Rinse and gently dry microgreens. Toss with a teaspoon of the yuzu vinaigrette to lightly dress just before plating so they remain crisp.

Lay out 3–4 slices of mixed fish per plate in an overlapping fan or staggered row (one type, then the next), alternating salmon, tuna and hamachi for color contrast.

Spoon the yuzu vinaigrette sparingly over the fish — about 1 tablespoon per plate — ensuring each slice gets a light gloss without pooling. Reserve a small amount of vinaigrette to dot around the plate if desired.

Arrange a small tuft (about 1/4 cup) of dressed microgreens to one side of the fish. Scatter the toasted sesame seeds (about 1/4 tsp per plate) and thinly sliced scallion across the fish.

Add a few crispy wonton strips or garlic chips for crunch on top and around the fish. Finish with a light grating of yuzu zest over the dish and place a thin lemon slice at the edge of the plate for color and optional acidity.

Serve immediately while fish is chilled and crisps remain crunchy.