Kanpachi Crudo Recipe
amberjack, fuji apple, white soy ponzu, chili oil
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Ingredients
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Fish
Fruits
Sauce
Garnish
Method
Preparation of Fish
Slice the Kanpachi
Using a sharp knife, thinly slice the Kanpachi fillet against the grain into sashimi-style pieces. Aim for slices that are about 1/4 inch thick.
Apple Preparation
Prepare the Fuji Apple
Core the Fuji apple and slice it into thin matchsticks or small wedges. You can leave the skin on for added color and texture.
Sauce Mixing
Mix the Sauces
In a small bowl, combine the white soy sauce and ponzu sauce. Stir well to blend the flavors.
Plating
Assemble the Dish
On a chilled plate, arrange the sliced Kanpachi in a circular pattern. Scatter the sliced Fuji apples around the fish.
Drizzle the Sauce
Generously drizzle the mixed sauce over the Kanpachi and apple slices.
Garnish
Sprinkle chopped chives over the dish and add microgreens if desired for a finishing touch.
