Madai Crudo Recipe
Japanese Red Snapper, Pickled Peach, Pomegranate, Amarillo Sauce
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Ingredients
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Fish
Pickled Peach
Pomegranate & Garnish
Amarillo Sauce
Method
Pickled Peach
- 1
In a small saucepan combine rice vinegar, water, sugar, and salt. Warm gently over low heat just until sugar and salt dissolve, about 1–2 minutes. Remove from heat and let cool to room temperature.
- 2
Place the peach slices and sliced ginger in a nonreactive container or jar. Pour the cooled pickling liquid over the peaches so they are fully submerged. Cover and refrigerate at least 1 hour (ideally 2–4 hours) for flavor; can hold up to 24 hours. Drain just before plating and reserve a tablespoon of the pickling liquid for finishing if desired.
Amarillo Sauce
- 3
In a small bowl whisk together amarillo chile paste, mayonnaise, lime juice, rice vinegar, honey, and neutral oil until smooth and emulsified.
- 4
Season with 1/4 tsp salt and taste. If the sauce is too thick, whisk in up to 1 tablespoon water (or reserved pickling liquid for a faint peach note) to reach a pourable but slightly thick consistency. Adjust lime or honey to balance acidity and heat. Chill until plating.
Fish
- 5
Remove the madai from the refrigerator 5–10 minutes before plating so it is not too cold. Pat slices very lightly with paper towel to remove excess moisture.
- 6
Lay the thin madai slices in a single even layer on a chilled plate or platter. Lightly sprinkle the 1 tsp fine sea salt evenly over the fish and follow with the white pepper. Allow to sit 1–2 minutes to let the seasoning gently cure the surface.
Assembly & Garnish
- 7
Arrange
Using a small spoon or squeeze bottle, dot or drizzle the amarillo sauce across the madai slices in a decorative pattern—small pools and thin lines work well. Aim for roughly 1 tbsp sauce per serving (adjust to taste).
- 8
Tuck pickled peach slices between and atop the fish slices, distributing evenly so each bite gets peach. Scatter pomegranate arils over the plate to provide pops of sweetness and acidity.
- 9
Finish with micro cilantro leaves scattered lightly, a small sprinkle of toasted sesame seeds, and a pinch of flaky sea salt. If you reserved a teaspoon of pickling liquid, lightly brush or dot a few spots for added brightness.
- 10
Serve immediately so the fish remains fresh and the pickled peaches keep their texture.