Honeydew Crudo Recipe
Spice Cured Local Fish Catch, Honeydew Nuoc Cham, Compressed Honeydew, Lemongrass & Makrut Lime Gel, Green Strawberry Kosho, Herb Oil
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Ingredients
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Fish
Honeydew Nuoc Cham
Compressed Honeydew
Lemongrass & Makrut Lime Gel
Green Strawberry Kosho
Herb Oil
Method
Fish Preparation
Cure the Fish
Mix sea salt, sugar, and smoked paprika. Rub the mixture onto the fish fillet and let it cure in the refrigerator for at least 30 minutes.
Honeydew Nuoc Cham
Prepare Nuoc Cham
In a bowl, combine diced honeydew, fish sauce, lime juice, sugar, and chili flakes. Mix well and set aside.
Compressed Honeydew
Compress Honeydew
Soak gelatin sheets in cold water for 5 minutes. Heat pureed honeydew and water in a saucepan, then dissolve the gelatin. Pour into a mold and refrigerate until set.
Lemongrass & Makrut Lime Gel
Make the Gel
Simmer chopped lemongrass, torn makrut lime leaves, and water for 10 minutes. Strain, then dissolve soaked gelatin in the warm liquid. Pour into a mold and refrigerate until set.
Green Strawberry Kosho
Prepare Kosho
Combine chopped green strawberries, salt, and yuzu juice in a bowl. Mix well and let it sit for 10 minutes.
Herb Oil
Make Herb Oil
Blend mixed herbs and olive oil in a blender until smooth. Strain through a fine sieve and set aside.
Assembly
Plate the Dish
Slice the cured fish and arrange it on a plate. Add honeydew nuoc cham, compressed honeydew, lemongrass gel, and green strawberry kosho. Drizzle with herb oil before serving.