{"id":10450,"date":"2026-06-03T10:27:41","date_gmt":"2026-06-03T08:27:41","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10450"},"modified":"2026-06-19T14:29:53","modified_gmt":"2026-06-19T12:29:53","slug":"crudo-of-yellowtail-kingfish-with-thai-nam-jin-vinaigrette","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/es\/recetas\/crudo-of-yellowtail-kingfish-with-thai-nam-jin-vinaigrette\/","title":{"rendered":"Crudo of Yellowtail Kingfish with Thai\u2028Nam Jin Vinaigrette"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" width=\"100%\" max_width=\"2560px\" module_alignment=\"center\" custom_margin=\"||||false|false\" custom_padding=\"||||false|false\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\u2033 use_custom_gutter=\"on\" gutter_width=\"1\u2033 make_equal=\"on\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" background_color=\"RGBA(0,0,0,0)\" width=\"100%\" max_width=\"2560px\" custom_margin=\"-133px||-101px||false|false\" custom_padding=\"0px||46px||false|false\" border_radii=\"on|10px|10px|10px|10px\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" hover_enabled=\"0\u2033 custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\" theme_builder_area=\"post_content\" sticky_enabled=\"0\u2033]<\/p>\n<h4>Crudo of Yellowtail Kingfish with Thai\u2028Nam Jin Vinaigrette<\/h4>\n<p><span style=\"text-decoration: underline;\">Serves 4<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.23.1&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p class=\"p1\"><span style=\"text-decoration: underline;\"><strong>For the Yellowtail Kingfish<\/strong><\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li2\"><span class=\"s1\"><\/span>400 g Yellowtail Kingfish fillet, very thinly sliced<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 lime<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>Sal marina gruesa<\/li>\n<li class=\"li3\"><span class=\"s1\"><\/span>Extra virgin olive oil<\/li>\n<\/ul>\n<p class=\"p1\"><strong>Preparing the fish<\/strong><\/p>\n<p class=\"p4\">1.<span class=\"Apple-tab-span\"> <\/span>Lay the thin slices of Yellowtail Kingfish on a work surface or platter.<\/p>\n<p class=\"p4\">2.<span class=\"Apple-tab-span\"> <\/span>Season lightly with coarse sea salt.<\/p>\n<p class=\"p4\">3.<span class=\"Apple-tab-span\"> <\/span>Drizzle with a small amount of extra virgin olive oil.<\/p>\n<p class=\"p4\">4.<span class=\"Apple-tab-span\"> <\/span>Generously zest the lime over the fish.<\/p>\n<p class=\"p4\">5.<span class=\"Apple-tab-span\"> <\/span>Leave the fish to marinate for about 5 minutes.<\/p>\n<p class=\"p4\">6.<span class=\"Apple-tab-span\"> <\/span>Then arrange the slices of fish in a neat, slightly overlapping circle on a chilled plate to create an elegant crudo presentation.<\/p>\n<p class=\"p3\"><i>Tip: For a subtle barbecue note, you can very briefly and carefully torch the fish with a kitchen torch just before serving. This creates a light smoky flavour and gentle caramelisation on the surface, while the fish remains completely raw and fresh inside.<\/i><i><\/i><\/p>\n<p class=\"p1\"><strong><span style=\"text-decoration: underline;\">For the Nam Jin vinaigrette<\/span><\/strong><\/p>\n<p class=\"p1\">\n<ul class=\"ul1\">\n<li class=\"li2\"><span class=\"s1\"><\/span>2 tbsp fish sauce<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 1\/2 tbsp tamarind paste<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 tbsp palm sugar or light brown sugar<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 to 2 tbsp fresh lime juice<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 tbsp toasted rice powder<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 tsp chilli flakes<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 shallot, very finely chopped<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 tbsp coriander, finely chopped<\/li>\n<li class=\"li2\"><span class=\"s1\"><\/span>1 tbsp mint, finely chopped<\/li>\n<li class=\"li3\"><span class=\"s1\"><\/span>1 tbsp spring onion, very finely sliced (optional)<\/li>\n<\/ul>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul><\/ul>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p><b>\u00a0<\/b><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p><b><\/b><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<p class=\"p1\"><span style=\"text-decoration: underline;\"><strong>Toasted rice powder<\/strong><\/span><\/p>\n<p class=\"p2\">Ingredientes<\/p>\n<ul class=\"ul1\">\n<li class=\"li3\"><span class=\"s1\"><\/span>50 g uncooked sticky rice or jasmine rice<\/li>\n<\/ul>\n<p class=\"p2\">Preparaci\u00f3n<\/p>\n<p class=\"p4\">1.<span class=\"Apple-tab-span\"> <\/span>Heat a dry frying pan over medium heat.<\/p>\n<p class=\"p4\">2.<span class=\"Apple-tab-span\"> <\/span>Toast the rice while shaking the pan for 8 to 12 minutes, until it turns deep golden brown and develops a pronounced nutty aroma.<\/p>\n<p class=\"p4\">3.<span class=\"Apple-tab-span\"> <\/span>Leave to cool completely.<\/p>\n<p class=\"p5\">4.<span class=\"Apple-tab-span\"> <\/span>Grind coarsely in a spice grinder or mortar. The result should provide texture rather than become a fine powder.<\/p>\n<p class=\"p1\"><span style=\"text-decoration: underline;\"><strong>Nam Jin Vinaigrette<\/strong><\/span><\/p>\n<p class=\"p2\">Preparaci\u00f3n<\/p>\n<p class=\"p4\">1.<span class=\"Apple-tab-span\"> <\/span>Mix the fish sauce, tamarind paste and palm sugar until the sugar has fully dissolved.<\/p>\n<p class=\"p4\">2.<span class=\"Apple-tab-span\"> <\/span>Add the lime juice and taste for the balance between acidity, saltiness and sweetness.<\/p>\n<p class=\"p4\">3.<span class=\"Apple-tab-span\"> <\/span>Stir in the toasted rice powder and chilli flakes.<\/p>\n<p class=\"p4\">4.<span class=\"Apple-tab-span\"> <\/span>Add the shallot, coriander, mint and spring onion, if using.<\/p>\n<p class=\"p5\">5.<span class=\"Apple-tab-span\"> <\/span>Leave the vinaigrette to rest for at least 10 minutes so the flavours can develop.<\/p>\n<p class=\"p6\"><span style=\"text-decoration: underline;\"><strong>Finishing<\/strong><\/span><\/p>\n<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong><\/strong><\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\"><\/li>\n<li style=\"list-style-type: none;\">\n<p class=\"p6\">\n<ul class=\"ul1\">\n<li class=\"li7\"><span class=\"s1\"><\/span>Spoon the Nam Jin vinaigrette over the marinated Yellowtail Kingfish just before serving.<\/li>\n<li class=\"li7\"><span class=\"s1\"><\/span>Finish with extra lime zest, coriander leaves, mint and a small amount of toasted rice powder for extra crunch.<\/li>\n<li class=\"li7\"><span class=\"s1\"><\/span>Serve immediately.<\/li>\n<\/ul>\n<ul><\/ul>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>The rich, buttery texture of Yellowtail Kingfish calls for contrast. The combination of lime, tamarind, fresh herbs and toasted rice creates tension, freshness and texture without losing the character of the fish. The result is a dish that feels refined, fresh and distinctly Asian at the same time.<\/p>","protected":false},"author":1,"featured_media":10452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crudo of Yellowtail Kingfish with Thai\u2028Nam Jin Vinaigrette - The Kingfish Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thekingfishcompany.com\/es\/recetas\/crudo-of-yellowtail-kingfish-with-thai-nam-jin-vinaigrette\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crudo of Yellowtail Kingfish with Thai\u2028Nam Jin Vinaigrette - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"The rich, buttery texture of Yellowtail Kingfish calls for contrast. 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