Kampachi Crudo Recipe

Prepare the fish

Pat the kampachi fillet dry with paper towels. Using a very sharp knife, slice the fish into 1/8"–1/4" (3–6 mm) thin slices against the grain to yield 10–12 even pieces. Arrange slices flat on a chilled plate in a single layer.

Lightly season the slices with the 1 tsp fine sea salt evenly, then brush or drizzle the neutral oil over the top to add sheen and a subtle barrier while plating. Set aside on ice or in the refrigerator for up to 10 minutes while you complete the dressings.

Make vinaigrette

In a small bowl, whisk together 4 tbs fresh mandarin juice, 1 tsp smoked mandarin oil, 1 tsp white balsamic vinegar, 1 tsp honey, 1 tsp fine sea salt and 1 tsp freshly ground black pepper until well combined. Taste and adjust balance of sweet, acid and smoke; add the optional 1 tsp rice wine vinegar or yuzu if you prefer extra brightness.

Let the vinaigrette sit for 5 minutes so the smoke note rounds with the citrus.

Prepare buttermilk emulsion

In a small bowl or jar, whisk 1/2 cup cultured buttermilk with 1 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice and 1/4 tsp fine sea salt until slightly thickened and homogenous. The emulsion should be pourable but creamy. Adjust thickness with a splash of water or additional buttermilk if needed.

Taste and balance: it should be tangy but smooth to complement the fish, not overpower it.

Prepare fennel

Very thinly slice the 1/2 cup fennel bulb on a mandoline or with a sharp knife, then toss slices lightly with a pinch of the flaky sea salt to soften. Reserve the fronds for garnish. If using supreme citrus segments, pat them dry and reserve.

If you like a slightly pickled note, toss the sliced fennel with 1 tsp mandarin vinaigrette and let sit 5 minutes to marry flavors.

Plate the crudo

Spoon small pools (about 1/2 tbs each) of the smoked mandarin vinaigrette onto the serving plate where fish slices will lie. Arrange kampachi slices over the pools of vinaigrette in a single slightly overlapping row or circular pattern.

Dot or lightly drizzle the buttermilk emulsion in small quenelles or thin lines across the fish (about 1/2 tbs per plate). Be sparing so the fish remains the star.

Scatter the thin fennel slices across and between fish slices, adding a few mandarin supremes if using. Sprinkle smoked mandarin zest lightly over the fish for aromatic lift.

Garnish with fennel fronds, microgreens, and finish with a small pinch of flaky sea salt and a light crack of black pepper. If desired, finish with a tiny dot of smoked mandarin oil for extra aroma.

Serve immediately chilled. Crudo is best eaten the moment it is dressed to preserve texture and delicate flavors.