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Ingredients
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Fish & Garnish
Dashi & Dressing
Finish & Optional Crunch
Method
Dashi & Dressing
- 1
Make quick dashi
Place kombu and 2 cups cold water in a small saucepan. Let soak 20–30 minutes if time allows (or proceed immediately). Heat gently over medium until just before simmering (small bubbles at edges) — remove kombu just before water simmers. Once just simmering, add bonito flakes, turn off heat, and let steep 3 minutes. Strain through a fine mesh sieve or cheesecloth into a bowl, pressing gently to extract liquid. Discard solids. You should have about 1 3/4 to 2 cups of light dashi.
- 2
Finish dressing
While dashi is warm but cooled slightly, whisk in light soy sauce, lemon juice, rice vinegar, and sugar until sugar dissolves. Slowly whisk in olive oil to emulsify. Taste and adjust — it should be light, savory, with a bright lemon note. If desired, add a pinch of white pepper. Chill briefly if preparing ahead; serve slightly cool at room temperature.
Fish & Garnish
- 3
Prepare fish
Keep fish very cold. Pat the striped bass fillet dry with paper towels. Using a very sharp knife, trim any connective tissue and silver skin. Slice the fish across the grain into 1/8 to 1/4‑inch thick slices (about 12 oz should yield 12–16 slices). Arrange slices on a chilled serving plate, slightly overlapped or spaced depending on presentation.
- 4
Season fish
Lightly sprinkle the fish with the fine sea salt and the freshly ground black pepper. Zest the lemon over the fish evenly and scatter most of the chopped fresh oregano leaves on top, reserving a few small leaves for finishing. Let sit 2–3 minutes to allow salt to start curing the surface while you prepare avocado and dressing.
- 5
Prepare avocado
Halve and pit the avocado. Remove the flesh and slice or dice into 1/4‑inch pieces. Gently toss the avocado with a small pinch of salt and a teaspoon of the dressing (dashi‑lemon vinaigrette) to flavor and keep from browning. Arrange avocado pieces around or on top of the fish slices as desired.
Finish & Optional Crunch
- 6
Crisp oregano (optional)
If you want a crunchy herb, heat 1 tablespoon neutral oil in a small skillet over medium‑high. Fry whole oregano leaves 8–12 seconds until bright green and just crisp — they will darken quickly. Transfer to a paper towel and season immediately with a light pinch of salt. Use carefully; this is optional but adds texture.
- 7
Dress and plate
Right before serving, spoon the dashi‑lemon dressing evenly over the fish slices — about 1.5–2 tablespoons per serving total (adjust to taste). Scatter remaining oregano leaves, toasted sesame seeds, and thinly sliced scallion on top. Add microgreens or baby arugula as a small garnish portion (about 1–2 tablespoons per plate). If desired, finish with a few more drops of extra‑virgin olive oil or an extra grating of lemon zest.
- 8
Serve
Serve immediately while fish is cool and dressing fresh. Crudo is best eaten within 15–20 minutes of dressing. Leftovers are not recommended for raw preparations.