Madai Crudo ‡ Recipe

Prepare the fish

Keep the madai very cold. Pat the fillet dry with paper towels. Using a very sharp chef's or sashimi knife, slice the fillet across the grain into paper-thin slices about 2–3 mm thick. Arrange slices in a single layer on a chilled plate, slightly overlapping if desired.

Season lightly: sprinkle the fish evenly with 1/2 tsp fine sea salt and 1/4 tsp white pepper. Drizzle 1 tbsp neutral oil in a thin stream over the slices to give a subtle sheen and mouthfeel. Set aside at cool temperature while you make the ponzu and prepare garnishes (5–10 minutes).

Bloom saffron

Place 6 threads of saffron into a small dish and pour 1 tablespoon hot (not boiling) water over them. Let stand for 5–10 minutes until the water takes on a golden color and aroma.

Combine ponzu ingredients

In a small bowl whisk together 2 tbsp yuzu (or lemon juice), 3 tbsp room-temperature dashi, 1 tsp light soy sauce, 1 tsp mirin, 1 tsp white balsamic or rice vinegar, 1/2 tsp sugar and 1/8 tsp fine salt until sugar dissolves.

Incorporate saffron

Strain the saffron liquid into the ponzu mixture to remove any grit; stir to combine. Taste and adjust: if too sharp, add an additional 1/2 tsp dashi or a few drops more mirin; if too salty, add 1/2 tsp water or dashi. Chill briefly while finishing plating (5 minutes).

Prepare apple

Thinly slice half a local crisp apple (about 1/2 piece) into matchsticks or paper-thin rounds using a mandoline or sharp knife. To prevent browning and to add slight brightness, toss slices immediately with a tiny pinch of salt or a few drops of lemon/yuzu juice from the ponzu.

Toast sesame

In a small dry skillet over medium heat, toast 1/2 tsp white sesame seeds for 1–2 minutes, shaking frequently, until fragrant and lightly gold. Remove from heat and cool.

Assemble garnishes: stack or fan a few apple slices on each plate, place shiso leaves or microgreens nearby, and sprinkle toasted sesame and micro cilantro if using. Drizzle 1 tsp extra virgin olive oil sparingly over the fish just before serving.

Dress the fish: using a small spoon, dot or lightly spoon the shiro saffron ponzu over the madai slices — about 1/2 to 1 tbsp ponzu per serving, applied sparingly so it brightens but doesn’t drown the fish.

Final touches: scatter the apple matchsticks and shiso over and beside the fish, sprinkle toasted sesame seeds, and finish with micro greens. Serve immediately while fish is cool and ponzu is bright.