This Crudo recipe features delicately cured yellowtail accented with a fresh coconut-lime dressing and crispy rice paper. Garnished with Thai basil, green apple, and cured egg yolk, it offers a blend of textures and flavors.
1. Blend the watercress and oil on low speed until coarsely chopped (20–30 seconds).
2. Transfer to a pot and simmer gently over medium-low heat for 20–30 minutes until the water evaporates and the oil turns a deep green.
3. Cool the oil quickly using an ice bath.
4. (Optional) Let it infuse overnight before straining for a more intense flavor.
5. Strain through a fine mesh sieve and store in the fridge for up to 2–3 weeks.
6. Heat 1–2 inches of neutral oil in a skillet to 350°F (175°C).
7. Fry the rice paper briefly, pressing down with tongs to keep it flat. It will puff up instantly.
8. Season immediately with salt and chili powder.
9. Remove any skin from the hamachi.
10. Sprinkle salt and sugar evenly over the fish.
11. Cure in the fridge for 30 minutes.
12. Rinse gently in ice-cold water and pat dry completely.
13. Separate the belly from the loin, and slice each section cleanly with a sharp knife.
14. In a mortar and pestle, pound the palm sugar into the lime juice until dissolved.
15. Add the coconut milk, salt, and lime zest, and stir gently.
16. Lay the sliced hamachi on a plate.
17. Top with julienned green apple.
18. Mix 3–4 tablespoons of coconut-lime dressing with 1 tablespoon of watercress oil.
19. Spoon gently over the fish without fully emulsifying the dressing.
20. Place a rice paper crisp on top.
21. Garnish with Thai basil leaves, thinly sliced Thai chili, and finely grate cured egg yolk over everything.
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