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Ingredients
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Cured Striped Jack
Granny Smith & Finger Lime Relish
Garnish & Assembly
Method
Cured Striped Jack
Prepare cure and cure fish
Pat the striped jack fillet dry with paper towels. On a cutting board, mix 2 tbs sea salt and 1 tbs caster sugar. Rub the mixture evenly over both sides of the fillet. Place fillet in a shallow nonreactive dish, cover tightly with plastic wrap, and refrigerate for 20 minutes to lightly cure (this firms texture and seasons without over-curing since fish is sashimi-grade).
Rinse and slice
After 20 minutes, remove fish from fridge, rinse under cold water to remove excess cure, and pat very dry. Brush both sides lightly with 1 tbs neutral oil. Using a very sharp knife, slice the fillet across the grain into 1/8- to 1/6-inch thin slices (about 12–16 slices). Keep slices chilled on a plate covered with plastic while you prepare relish.
Season with yuzu kosho
Once sliced, place fish on a chilled serving platter. Dollop or lightly smear a very small amount (about 1/2 tsp total) of yuzu kosho across the slices — distribute sparingly so the bright heat is balanced with the relish.
Granny Smith & Finger Lime Relish
Prepare apple
Core the Granny Smith apple and finely dice into very small 2–3 mm cubes. To keep color and add brightness, toss the diced apple immediately with 2 tsp fresh lime juice.
Mix relish
In a small bowl combine the diced apple, 1 tsp finger lime pearls (or substitute), 1 tsp rice vinegar, 1 tbs minced shallot, 1 tsp caster sugar, 1/4 tsp sea salt and 1 tsp extra-virgin olive oil. Stir gently to combine. Taste and adjust: add more lime juice or a pinch more sugar if needed to balance acidity and sweetness. Chill briefly if time allows (5–10 minutes) so flavors marry.
Garnish & Assembly
Assemble
Spoon small mounds of the Granny Smith & finger lime relish across the cured striped jack slices — aim for 1/2 to 1 tsp of relish per slice. Scatter microgreens or cilantro leaves over the fish.
Finish
Sprinkle toasted sesame seeds, a light pinch (about 1/4 tsp) of flaky sea salt, and a little cracked black pepper over the dish. If desired, place tiny additional dots of yuzu kosho (use remaining 1/2 tsp) around the plate for presentation. Serve immediately, chilled.