Kurodai Crudo Recipe
baby black snapper, white soy ponzu, shaved celery
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Ingredients
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Method
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- 1
Prepare the Snapper
Begin by filleting the baby black snapper. Ensure the fillets are skinless and pin-boned for a smooth texture.
- 2
Make the Sauce
In a small bowl, combine the white soy sauce, ponzu sauce, lemon juice, and sesame oil. Whisk together until well blended.
- 3
Prepare the Celery
Take the stalk of celery and shave it into thin strips using a vegetable peeler or mandoline. This will add a crunchy texture to the dish.
- 4
Plate the Dish
On a serving plate, arrange the snapper fillets neatly. Drizzle the sauce over the fillets ensuring they are well coated.
- 5
Garnish
Sprinkle the shaved celery over the snapper and season with sea salt and black pepper to taste. Optionally, add a few drops of extra ponzu for added flavor.
- 6
Serve
Serve immediately as a fresh, light appetizer. Enjoy the crudo with your favorite side dish or alone.