Yellowtail Crudo, Fresno Chile Condiment, Crispy Ginger, Cucumber, Breakfast Radish

Added by: Sweet Basil

Crispy Ginger:
200 grams ginger, peel, fine brunoise
2 C. water
2 C. sugar
Method: Combine the ingredients in a sauce pan and place over medium heat. Bring the mixture to a boil, reduce heat and simmer the mixture for five minutes. Strain the ginger from the syrup and reserve the syrup. Allow the ginger to drain until dry. Fry the ginger in 300 degree oil, until crisp and golden brown. Drain the crispy ginger on a towel lined pan.

Chile Condiment:
Yield=1 Qt.
1 oz, lemongrass, sliced thin
8 floz. yuzu juice
2 floz. fish sauce
6 floz. Reserved ginger syrup, from recipe above
.25 oz. garlic, sliced thin
Method: Combine the ingredients in a sauce pot and bring to a boil. Remove from the heat and set aside, let steep for 30 minutes. Strain the liquid through a fine mesh strainer and combine with:
4 oz. fresno chiles, fine brunoise
1 oz. shallot, fine brunoise
½ oz. cilantro stems, minced
Refrigerate until needed

Final Preparation:
8 oz yellowtail, sliced thinly
2 oz. soy sauce (white soy is preferable)
2 breakfast radish, sliced thinly, lengthwise
1 cucumber, peeled, sliced into 1” wide ribbons
Sea salt
Cilantro or Celery leaves
Method: Lay out the sliced yellowtail. Brush the yellowtail lightly with the soy sauce and season lightly with sea salt. Arrange the fish on a plate. Dress the fish with a good amount of the chile condiment (about ½ C.) Next, sprinkle the fish with the crispy ginger. Finally scatter the radish, cucumber and herb leaves over the fish and sauce. Serve immediately.

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