*kanpachi Crudo Recipe
Yuzu Kosho, White Soy, Jalapeno
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Ingredients
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Crudo Ingredients
Method
Preparation Instructions
- 1
Prepare the Fish
Using a sharp knife, slice the Kanpachi fillet into thin sashimi-style pieces, about 1/4 inch thick. Arrange the slices on a chilled plate.
- 2
Prepare the Jalapeno
Finely slice the jalapeno, removing the seeds if you prefer less heat. Scatter the jalapeno slices over the fish.
- 3
Make the Sauce
In a small bowl, mix together the Yuzu Kosho and white soy sauce until well combined.
- 4
Assemble the Dish
Drizzle the Yuzu Kosho and white soy sauce mixture over the arranged Kanpachi and jalapeno slices.
- 5
Garnish
Sprinkle a pinch of sea salt over the dish and garnish with microgreens. Serve with a lime wedge on the side.
