Suzuki Crudo Recipe
striped bass, hibiscus zu, jicama oroshi
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Ingredients
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Fish
Hibiscus Sauce
Jicama Oroshi
Method
Preparation of Fish
Prepare the Striped Bass
Rinse the striped bass fillet under cold water and pat it dry with paper towels. Season both sides with salt and black pepper.
Sear the Fish
In a skillet over medium-high heat, add the olive oil. Once hot, place the seasoned striped bass fillet skin-side down. Cook for about 3-4 minutes until the skin is crispy, then gently flip and cook for another 2-3 minutes until the fish is cooked through. Remove from heat and let rest.
Hibiscus Sauce Preparation
Make Hibiscus Infusion
In a saucepan, combine the dried hibiscus flowers and water. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Strain the liquid to remove the flowers.
Jicama Oroshi Preparation
Prepare Jicama
Peel the jicama and grate it using a box grater or food processor to create a coarse oroshi. Place the grated jicama in a bowl.
Dress the Jicama
Add soy sauce, rice vinegar, and sesame oil to the grated jicama. Toss to combine and let it sit for a few minutes to absorb the flavors.
Assembly
Plate the Dish
Slice the rested striped bass fillet into thin pieces. Arrange on a plate, drizzle with the hibiscus sauce, and top with the jicama oroshi.
Serve
Garnish with additional lime wedges if desired, and serve immediately.
