Japanese-style fish crudo recipe

Name: Recette de crudo de poisson à la japonaise
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 400 g de poisson blanc très frais (dorade, bar, sériole, saint-jacques...); 1 citron yuzu (ou à défaut, un citron vert); 1/2 orange (ou clémentine, mandarine); 2 cuillères à soupe de sauce soja claire; 1 cuillère à café d'huile de sésame grillé; 2 cuillères à soupe d'huile d'olive vierge extra de bonne qualité; 1 cuillère à soupe de vinaigre de riz; 1/2 piment rouge (facultatif, pour une touche de piquant); 1 cuillère à soupe de graines de sésame grillées; Assaisonnement au choix : baies roses, coriandres, micro pousses, …

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Portion

Preparation time

10 minutes

Discover this recipe for fish crudo inspired by Japanese cuisine. Crudo, which means "raw" in Italian and Spanish, is a preparation technique that highlights the freshness and quality of fish. Unlike Japanese sashimi, which is often served without seasoning to preserve the pure taste of the fish, crudo is enhanced by a light marinade, generally based on olive oil and citrus fruit. Here, we explore a Japanese-inspired variant, where sesame, soy sauce and yuzu blend harmoniously to create a unique taste experience.

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Ingredients

400 g very fresh white fish (sea bream, sea bass, yellowtail, scallops, etc.)
1 yuzu lemon (or, failing that, a lime)
1/2 orange (or clementine, mandarin)
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 tablespoons good quality extra-virgin olive oil
1 tablespoon rice vinegar
1/2 red pepper (optional, for a touch of heat)
1 tablespoon toasted sesame seeds
Choice of seasonings: pink berries, coriander, micro sprouts, etc.

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Instructions

Preparing the fish: Make sure you have ultra-fresh fish. Using a sharp knife, cut the fish into thin slices about 2-3 mm thick. Arrange them attractively and harmoniously on a large flat plate.
To prepare the sauce: In a small bowl, combine the juice of the yuzu lemon (or lime), soy sauce, toasted sesame oil, extra virgin olive oil and rice vinegar. Finely chop half a red pepper if you wish to add a spicy note, and stir into the sauce.
Preparation of citrus fruits and garnishes: Peel the orange, removing the peel and white membrane, leaving only the supremes (pulp). Cut into small pieces. Crush the pink berries and prepare the herbs (coriander, micro-sprouts, etc.).
Final assembly: Just before serving, gently pour the sauce over the fish slices. Scatter the orange pieces over the dish.
Finish: Sprinkle with toasted sesame seeds, crushed pink berries and fresh herbs (microfoam, coriander...) to taste. Serve immediately.

Recipe notes

The difference between Crudo and Sashimi

Crudo and sashimi are both raw fish dishes, but they differ in their approach. Sashimi is a celebration of the purity of fish, cut with surgical precision and served with simple accompaniments (wasabi, pickled ginger, soy sauce) on the side. Crudo, on the other hand, is a preparation where the fish is directly seasoned and served with a dressing or marinade that envelops it, often with olive oil, lemon or other citrus fruits. Our Japanese crudo recipe fuses these two philosophies, using Japanese ingredients for a marinade that adds acidity, umami and complexity.

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