Christopher Villano
Hawaiian Walu Crudo from Jeremy Bearman of Rouge Tomate in New York City
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Hawaiian Walu Crudo

Jeremy Bearman, Rouge Tomate, New York City / January 2013

This recipe was made for the Fresh Airs tabletop shoot.

Serves 1

  • 1 1/2 oz. raw Hawaiian walu, cut into 1/4-inch thick slices
  • yuzu/soy dressing (see recipe below)
  • lemongrass oil (see recipe below)
  • cucumber, quartered lengthwise, seeds removed, and sliced into 5 1-inch pieces
  • 5 1-inch bâtons of radish
  • 5 pieces julienned red onion
  • 3 pieces each of julienned red & green jalapeño
  • 5 1-inch pieces of avocado
  • piment d’espelette
  • fleur de sel
  • micro wasabi (for garnish)
  • shiso leaf (for garnish)

Shingle slices of fish in center of plate. Generously spoon yuzu/soy dressing over fish and around plate (should start to pool on plate). Drizzle a few drops of lemongrass oil on the plate around the fish. Scatter remaining ingredients on and around fish. Lightly season fish with piment d’espelette and fleur de sel. Garnish with micro wasabi and shiso leaf.

Yuzu/Soy Dressing

  • 2 Tbsps. white soy sauce
  • 1 g yuzu kosho
  • 1 Tbsp. plus 1/2 tsp. yuzu
    Mix together and let sit for 2 hours. Strain.

Lemongrass Oil

  • 1 stalk lemongrass
  • olive oil
    Bruise the entire stalk of lemongrass with the back of a knife and chop into small pieces. Place in pot and cover the lemongrass with oil; steep at 160°F for 1 hour and remove from heat. Let sit until cooled down and strain.