Kanpachi Crudo Recipe

Prepare the fish

Keep fish chilled. Pat the kanpachi fillet dry with paper towels. Using a sharp knife, slice the fillet crosswise into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled plate, slightly overlapping if desired.

Make the marinade

In a small bowl combine the freshly squeezed lemon juice, 2 tablespoons bay leaf zu (bay leaf‑infused oil), 1 tablespoon extra virgin olive oil, 1 teaspoon fine sea salt and 1/4 teaspoon white pepper. Whisk briefly to emulsify.

Dress the kanpachi

Spoon the marinade evenly over the arranged kanpachi slices so each piece gets a light coating. Allow the fish to 'cook' in the citrus for 3–4 minutes at room temperature (or up to 8 minutes if you prefer firmer texture). Do not exceed 10 minutes to avoid over‑curing.

Toast and crush almonds

If almonds are not toasted, warm a small skillet over medium heat and toast the Marcona almonds 2–3 minutes, shaking the pan until lightly fragrant and golden. Remove, let cool slightly, then coarsely chop or crush with the flat of a knife so you have a mix of small pieces and rough crumbs.

Finish plating

After the fish has cured for the chosen time, spoon any residual marinade from the plate over the slices. Scatter the crushed Marcona almonds evenly over the kanpachi so each bite gets some crunch. Add microgreens and a few fennel fronds for freshness and visual contrast.

Final seasoning and oil

Drizzle the reserved 1 teaspoon extra virgin olive oil lightly over the plated crudo and, if using, dot the optional 1 teaspoon bay leaf‑infused vinegar around the plate sparingly. Finish with a light sprinkle of fleur de sel (about 1/4 teaspoon), a pinch of freshly ground black pepper, and the thin lemon zest strips for aromatic lift.

Serve immediately while the fish is chilled but the textures are bright — the citrus cure will have slightly firmed the flesh while keeping it translucent. Provide small forks or chopsticks and enjoy as a starter or part of a tasting menu.