Kanpachi Crudo with Fresh Wasabi
By Chef Snezhana Briukhanova
In this delicious recipe, Chef Yana creates a fresh and vibrant Kanpachi Crudo, paired with golden kiwifruit and her very own house-made wasabi oil using Half Moon Bay Wasabi rhizomes, leaves and stems.
The natural heat of the wasabi balances perfectly with the sweetness of the kiwifruit. The colors of the kiwifruit and wasabi micro-leaves pop on this aesthetically pleasing dish. Be sure to use sushi grade amberjack.
“Sometimes the simplest of ingredients, when treated with love, create the most unforgettable dishes,” says Chef Yana.
Preparation
Step 1
- Puree wasabi leaves, wasabi paste, and wasabi oil in a blender.
- Pour through a sieve to remove sediment.
Step 2
- Thinly slice (¼ inch/3mm) kiwifruit horizontally.
- Slice Kanpachi into 1 inch strips.
Step 3
- For each serving, arrange 5 pieces of kanpachi on a plate, interspersing with kiwifruit.
- Pour ½ tsp of soy sauce on either side of the kanpachi
- Add ½ tsp of pureed wasabi on top of soysauce
Garnish with wasabi leaves
Ingredients
- 1 lb sushi-grade Kanpachi (Amberjack fish)
- 1 cup wasabi leaves, cut roughly
- 1 tbsp freshly grated wasabi
- ¼ cup wasabi oil
- 1 tbsp ponzu sauce
- 2 golden kiwifruit (sliced thinly)
Four servings
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