📝 About This Recipe
Shima Aji, or Striped Jack, is the undisputed royalty of the silver-skinned fish world, prized for its buttery texture and clean, sophisticated sweetness. This crudo elevates the fish’s natural richness with a bright, aromatic vinaigrette infused with spicy yuzu-kosho and floral citrus. It is a masterclass in balance, where the snap of fresh radish and the silkiness of premium olive oil create a symphony of textures on the palate.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade Shima Aji (Striped Jack) fillet (skin removed, bloodline trimmed, chilled)
Yuzu-Kosho Vinaigrette
- 2 tablespoons Fresh Yuzu juice (substitute with 1 tbsp lime and 1 tbsp lemon if unavailable)
- 1/2 teaspoon Green Yuzu-Kosho (Japanese fermented chili and citrus paste)
- 3 tablespoons Extra Virgin Olive Oil (use a high-quality, grassy finishing oil)
- 1 teaspoon White Shoyu (White Soy Sauce) (preserves the light color of the fish)
- 1/4 teaspoon Honey (to balance the acidity)
Garnish & Texture
- 1 small Watermelon Radish (shaved paper-thin on a mandoline)
- 1/2 piece Persian Cucumber (finely diced into brunoise)
- 1 handful Micro-Cilantro or Shiso buds (for herbal brightness)
- 1 pinch Maldon Sea Salt (flaky texture is key)
- 5-6 pieces Pink Peppercorns (crushed lightly)
- 1 teaspoon Finger Lime pearls (optional, for citrus 'caviar' pops)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator at least 20 minutes before starting; serving crudo on a chilled surface is essential for maintaining the fish's texture.
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2
Prepare the vinaigrette by whisking together the yuzu juice, green yuzu-kosho, white shoyu, and honey in a small glass bowl until the paste is fully dissolved.
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3
Slowly drizzle the extra virgin olive oil into the yuzu mixture while whisking constantly to create a light, temporary emulsion.
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4
Taste the vinaigrette with a small piece of cucumber; it should be bright, slightly spicy, and salty. Adjust yuzu-kosho if you desire more heat.
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5
Prepare the garnish by slicing the watermelon radish into paper-thin rounds using a mandoline. Place them in ice water for 5 minutes to make them extra crisp, then pat dry.
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6
Remove the Shima Aji fillet from the refrigerator. Use a very sharp yanagiba (sashimi knife) or a chef's knife to slice the fish against the grain into 1/4-inch thick slices.
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7
When slicing, use a single long pulling motion from the heel of the knife to the tip to avoid tearing the delicate flesh.
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8
Arrange 5-6 slices of fish on each chilled plate in a gentle fan shape or a modern staggered line.
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9
Tuck the radish slices between or under the fish for height and visual contrast.
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10
Scatter the finely diced cucumber and finger lime pearls (if using) evenly over the fish slices.
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11
Stir the vinaigrette once more and spoon approximately 1 tablespoon over each serving, ensuring every piece of fish is lightly kissed by the dressing.
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12
Finish each plate with a delicate sprinkle of Maldon sea salt, crushed pink peppercorns, and the micro-greens.
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13
Serve immediately while the fish is perfectly cold and the citrus hasn't yet 'cooked' the delicate proteins.
💡 Chef's Tips
Always ask your fishmonger specifically for 'sashimi-grade' Shima Aji and use it the same day you purchase it. If you cannot find white shoyu, use a very light touch of regular soy sauce or simply increase the sea salt to keep the fish flesh pearly white. Keep the fish in the coldest part of your fridge until the exact moment you are ready to slice and plate. When using a mandoline for the radish, use a hand guard; the slices should be translucent for the best mouthfeel. Do not over-dress the fish; the vinaigrette should enhance the Shima Aji, not drown its subtle flavor.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry German Riesling. A chilled Junmai Ginjo sake with floral notes complements the yuzu beautifully. Serve as a light first course before a grilled Wagyu beef or miso-glazed black cod. Provide small chopsticks or chilled cocktail forks to maintain the elegant atmosphere of the dish. Accompany with a side of lightly toasted nori crackers for an added crunch and umami boost.