Fresh sashimi-quality fish is one of the largest blessings of living near the coastline. Every coast has some specialty fish that is prized for its quality, flavor, and freshness above all. One of the best ways to make this prized seafood shine is by turning it into a crudo.
In Italian, Crudo simply means "raw". Within the realm of Italian cuisine, this word can be used with a lot of food, pesce crudo means "raw fish", and carne cruda means "raw meat". There are various adaptations of this dish that center around the light flavor and texture of the fish.
Crudo is similar to other raw fish preparation like poke and ceviche, however, is somewhat more simple in its execution. High-quality fish is sliced and dressed with quality extra virgin olive oil, flaky salt, some vinegar or citrus juice, and occasionally some herbs or flavorful garnishes.
Alternative options for the fish include sushi-grade golden tilefish, halibut, escolar, black sea bass, wild salmon, fluke, bream, or Spanish mackerel. It's important to have a great fish monger, ad if you’ve been following the Test Kitchen you know that we’re big fans of Fearless Fish market in Providence, which is where we got our Golden Tilefish fillet!
This adaptation for crudo is different for a couple of reasons. The fish is lightly cured in a salt and sugar rub and we use a Szechuan-style chili oil rather than extra virgin olive oil for a boost in flavor.
For anyone who has cooked fish before, you might have noticed there’s a lot of water in the fillet. Unless it’s less than a day out of the ocean, it might have lost some of its springy texture and freshness that a crudo demands.
By coating the fish fillet in equal parts of kosher salt and white sugar, it draws out moisture, makes the fish more firm, and lightly seasons it for the final dish. This makes the fish easier to slice super thin against the grain so you get more crudo out of the same-size fillet. It also concentrates the flavor so that it has a richer taste.
The curing time is only 20 minutes before the fillet is rinsed and patted dry to prevent over-seasoning. Next time you cook cod or salmon try doing this before pan-searing to improve the overall taste and texture!
The Szechuan-style chili oil is an out-of-the-box addition that pulls this dish further from the traditional Italian style. But we think it balances perfectly with the rich and mild taste of the golden tilefish and gives a beautiful red color balance compared to the other herbs and garnishes. There’s a variety of options out there for brands but you could always experiment and make your own! My recipe is a secret…. For now!
To finish the dish, we added some fresh lime juice, minced shallot, minced jalapeno, sliced radish, microgreens, and mint to bring it all together. Some add aroma, some add crunch, but they all play well with one another in the final dish!
Some people pair the crudo with something crispy like wonton chips, seaweed crisps, or tortilla chips, but sometimes just enjoying it by itself is the best way. Make it yours and enjoy!
Quick-Cured Crudo with Chili Crisp
Reels up! This quick and elegant appetizer can be customized with a variety of fish and garnishes depending on what’s fresh. Quick-curing makes it firmer and concentrates flavor, a perfect combination for this raw application. Make sure you have some high-quality chili crisp on hand!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 25 minutes
Cook Time: 0
Servings: 2-4
Ingredients:
1 medium sushi-grade golden tilefish or snapper fillet (8 to 12 ounces)
1 tablespoon white sugar
1 tablespoon kosher salt
½ each shallot, minced
1 tablespoon jalapeño, de-seeded and minced
2 radishes, sliced thinly
1 each lime, cut in half
2 tablespoons chili crisp, plus more, to taste
Flaky salt, to taste
1 tablespoon mint leaves, sliced thinly
1 tablespoon microgreens, de-stemmed
Wonton chips, seaweed crisps, or tortilla chips, for serving (optional)
Directions:
CURE. In a small bowl, combine sugar and salt. Rinse and pat dry sushi-grade golden tilefish or snapper fillet, and coat completely in the sugar and salt mixture. Place it on a plate and let cure for 15-20 minutes.
GARNISHES. Meanwhile, use your Forge To Table 10” Sujihiki Slicer to prepare the vegetables and garnishes. Set them aside in individual bowls.
SLICE FISH. Once time is up, your fish should have given up a bit of moisture and feel firmer. Rinse the fillet until no salt or sugar remains on the outside. Pat dry with paper towels. Use your Forge To Table 10” Sujihiki Slicer to thinly slice the fish against the grain into bite-sized pieces.
ASSEMBLE. On a large serving platter, arrange the fish in a layered pattern. Top with some minced shallot, minced jalapeno, and thinly sliced radish. Squeeze half of the lime over the fish, followed by chili crisp, and a light sprinkle of flaky salt.
SERVE. Finish the crudo with some thinly sliced mint and microgreens. Enjoy immediately with wonton chips, seaweed crisps, or tortilla chips.
Chef’s Notes:
Alternative options for the fish include sushi-grade halibut, escolar, black sea bass, wild salmon, fluke, bream, or Spanish mackerel.
The Crudo can easily be assembled on individual plates rather than on one large serving platter.
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