Yellowtail Crudo with Avocado and Wonton Chips #crudo #fish #yellowtail #chips #appetizer #summerrecipe | The Missing Lokness
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Yellowtail Crudo with Avocado and Wonton Chips

Course Appetizer
Keyword appetizer, fish, seafood, wonton wrapper, yellowtail
Servings 2 servings
Author Lokness

Ingredients

Avocado:

  • 1 small avocado
  • 1 tablespoon fresh lime juice
  • 1 garlic clove (minced)
  • ½ teaspoon serrano chiles (seeded and minced)
  • 1 tablespoon sour cream
  • salt

Crudo:

  • 1 teaspoon shallot (finely chopped)
  • ½ teaspoon ginger (finely grated)
  • ¼ - ½ teaspoon serrano chiles (seeded and minced)
  • ¼ teaspoon plus 1/8 teaspoon yuzu kosho (Japanese chili pepper paste)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon olive oil
  • 1 teaspoon fish sauce
  • 4 - 5 sashimi-grade skinless & boneless yellowtail fillet
  • 1 radish (trimmed both ends and thinly sliced)
  • Cilantro leaves (picked or chopped)
  • Salt

Wonton Chips:

  • 10 wonton wrappers (cut into half to make triangles)
  • Cooking spray
  • Salt

Instructions

  • Preheat the oven to 375˚F (190˚C).
  • First, prepare the puree. Cut the avocado in half, remove the pit and scoop out the flesh. Transfer to a medium bowl and toss with lime juice. Mash the avocado with a fork or a potato masher. Stir and mix with garlic, chiles, and sour cream until the spread is mostly smooth. Season with salt. Transfer to the fridge to cool.
  • Lightly grease a baking sheet with cooking spray. Place the wonton wrappers on the baking sheet in a single layer. Spray another thin layer of cooking spray over the wrappers. Bake in the oven for 6 – 8 minutes, or until crisp and dark brown. Remove from oven. Season with salt immediately. Set aside to cool briefly.
  • In a medium bowl, mix together shallot, ginger, ¼ teaspoon chiles, yuzu kosho, lime juice, olive oil & fish sauce. Taste and adjust with more chiles to your liking. Transfer to the fridge to cool.
  • Meanwhile, work on the yellowtail. Pat the fish gently with paper towel. With your sharp knife at a 45˚ angle, cut the fish with the grain into ½-inch slices. Try to cut each slice with one clean stroke. Then, cut the fish into ½-inch cubes. Add to the sauce. Season with salt. Toss gently to combine.
  • To assemble, spread the avocado on serving plates. Place crudo over. Top with radish slices and cilantro leaves. Serve immediately with wonton chips.

Notes

  1. Always buy sashimi quality fish, because you are eating it raw. They can usually be found in Japanese supermarkets.
  2. Yuzu kosho is a Japanese yuzu and chili pepper paste. It’s citrusy and litte spicy. It’s amazing with cooked meat, like chicken and steak. This is Bryan’s favorite condiment. You can get it from Japanese supermarkets or Amazon.
  3. Fish sauce & wonton wrappers can be found in most Asian supermarkets.
  4. Keep the fish and sauce separate until you are ready to serve. Toss at last minute.
  5. To keep the dish very cold, I place the serving plates in the fridge 30 minutes before serving.
(Adpated from Bon Appetit)