Yellowtail Crudo
Yellowtail crudo with ponzu, yuzu gel and jalapeño.
Ingredients
- Yuzu Gel — 1/2 cup Yuzu Juice
- Yuzu Gel — 2–3 Tbsp Water
- Yuzu Gel — 1 Tbsp Granulated Sugar
- Yuzu Gel — Pinch Kosher Salt
- Yuzu Gel — 1 tsp Agar Agar
- Ponzu Sauce — 1/2 cup Soy Sauce
- Ponzu Sauce — 3 Tbsp Lemon Juice
- Ponzu Sauce — 2 Tbsp Lime Juice
- Ponzu Sauce — 3 Tbsp Mirin
- Ponzu Sauce — 1 Tbsp Rice Vinegar
- Ponzu Sauce — 3 Tbsp Water
- Ponzu Sauce — 1 (3×3 inch) Kombu
- Ponzu Sauce — 1/3 cup Bonito Flakes
- Yellowtail Crudo Plating — 8 oz Sashimi-Grade Yellowtail, Thinly Sliced
- Yellowtail Crudo Plating — Jalapeño, thinly sliced
- Yellowtail Crudo Plating — Scallions, cut on a bias
- Yellowtail Crudo Plating — Cilantro Leaves
- Yellowtail Crudo Plating — Flaky Salt
- Yellowtail Crudo Plating — Prepared Ponzu
- Yellowtail Crudo Plating — Prepared Yuzu Gel
Method
- MAKE THE YUZU GEL: Combine yuzu juice, water, sugar, salt, and agar agar in a small saucepan. Whisk well while cold to fully disperse. Bring to a full rolling boil over medium-high heat. Boil for 30–60 seconds while whisking continuously to activate the agar agar. Pour into a shallow dish and let set at room temperature for 15 minutes until fully firm. Transfer to a squeeze bottle and refrigerate until ready to plate.
- INFUSE THE PONZU: Combine all ingredients in a container or jar. Cover and refrigerate for 12–24 hours to allow flavors to infuse. Pass through a fine mesh strainer to removing kombu and bonito flakes.
- PLATE THE CRUDO: Lay the yellowtail slices on a plate in a single layer with some space in between. Lightly sprinkle each piece with flaky salt. Top each slice with a jalapeño round and a cilantro leaf. Dot yuzu gel between the slices. Lightly drizzle ponzu over each piece, allowing it to lightly coat the fish without pooling. Finish with sliced scallions on too of each piece of fish. Serve immediately while cold.