Madai Crudo ‡ Recipe

Portion and chill

Place the madai fillet on a clean cutting board. Pat dry with paper towel. Trim any remaining connective tissue. Chill in the refrigerator for 10–15 minutes to firm the flesh for easier slicing.

Slice

Using a very sharp sashimi knife or long slicing knife, slice the madai into 8 even slices about 1/8–3/16 inch (3–5 mm) thick. Arrange slices flat on a chilled plate, slightly fanned with small gaps so sauce can settle around them.

Season

Lightly brush the fish slices with the neutral oil (this gives shine and mouthfeel). Sprinkle the fine sea salt evenly (about 1/8 tsp per 2 oz fish) and the white pepper across the slices. Keep refrigerated until plating (no more than 10 minutes).

Garnish

When ready to serve, scatter microgreens or mitsuba and toasted sesame seeds over the fish just before spooning the ponzu.

Bloom saffron

Place the saffron threads in a small bowl and pour 1 tsp hot (not boiling) water over them. Let steep for 5–7 minutes until color and aroma release.

Combine liquids

In a small mixing bowl combine the white soy sauce, yuzu juice, mirin, rice vinegar and dashi. Add the granulated sugar and whisk until dissolved.

Finish ponzu

Strain the saffron liquid (to remove any grit) into the ponzu mixture, scraping the colored liquor from the threads. Whisk to incorporate. Taste and adjust acidity with a few drops more yuzu or a pinch more sugar if needed. Chill briefly (5–10 minutes) so flavors meld.

Prepare apple slices

Core the apple and very thinly slice into half-moons or brunoise, depending on preferred texture. For delicate crudo, aim for 1–2 mm slices or small 2–3 mm dice. Immediately toss the slices/dice with the apple juice, rice wine vinegar, and fine sugar to prevent browning and to lightly macerate for 5 minutes.

Season apple

After 5 minutes, drain any excess liquid if present and season the apple very lightly with flaky sea salt to taste.

Spoon 1 to 1.5 teaspoons of the shiro saffron ponzu around and lightly over each slice of madai — do not drown the fish; the idea is a glossy wash. Scatter a few apple slices or diced apples across each portion so there is a contrast of texture and a touch of sweetness and acidity.

Finish each plate with microgreens and the toasted sesame seeds if not already added. Serve immediately so the fish remains cool and the apple stays crisp.

Suggested plating: serve 4–8 slices per order (depending on portion size) on a chilled small plate. Provide the remaining ponzu on the side if desired.