Shima Aji Crudo Recipe

Prepare fish

Trim and slice the shima aji into 1/8"–1/4" thin slices across the grain. Arrange slices slightly overlapping on a chilled platter. Lightly season the slices with 1 tsp fine sea salt, distributing evenly. Keep chilled while you prepare the other components.

Place the sliced leeks, 3 tbsp neutral oil, smashed garlic (if using), and 1 tsp salt in a small saucepan. Warm gently over the lowest heat so the oil barely simmers (around 180–200°F / 82–93°C) and cook, stirring occasionally, until the leek is very tender and translucent, about 20–30 minutes. Do not brown. Remove from heat, discard garlic if used, and let cool in the oil. When cool, drain the leeks from the oil and reserve about 1 tbsp of the infused oil for assembly.

Whisk together 3 tbsp ponzu, 1 tsp rice vinegar, 1 tsp mirin, 1 tsp soy sauce, and 1 tsp grated ginger. Slowly whisk in 2 tbsp light olive or neutral oil until emulsified. Season with 1 tsp freshly ground black pepper. Taste and adjust acidity or salt: if too sharp, add 1/2 tsp sugar or another 1/2 tsp mirin. Keep chilled until plating.

Blanch 1 cup fresh shiso (or basil/cilantro mix) in boiling water for 5–10 seconds, then immediately plunge into an ice bath. Squeeze out excess water. In a blender combine the blanched herbs, 1 cup neutral oil, 1 tsp lemon zest, and a pinch of salt. Blend on high until a bright green, smooth oil forms, about 30–45 seconds. Strain through a fine mesh sieve or chinois into a bowl, pressing solids to extract oil. Refrigerate briefly to let it settle; bring to room temperature before using so it pours easily.

Spoon small pools of the ponzu vinaigrette across the serving platter or directly onto individual plates where the fish is arranged (about 1–1.5 tsp per portion). Dot the herb oil in small droplets with a spoon or squeeze bottle around and lightly over the fish.

Scatter 1–2 tablespoons of the confit leeks evenly over the fish slices, using the reserved 1 tbsp infused oil to add a glossy finish to the leeks on the fish.

Finish with a light grating of 1 tsp yuzu or lemon zest over the top, sprinkle 1 tsp toasted sesame seeds, and add microgreens (about 1/2 cup divided among plates). If desired, drizzle a few drops (about 1 tsp) of ginger oil or chili oil for warmth. Serve immediately while fish is cool and oils are at room temperature.