Crudo of Yellowtail Kingfish with Thai
Nam Jin Vinaigrette
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.

Crudo of Yellowtail Kingfish with Thai
Nam Jin Vinaigrette

Serves 4

 

For the Yellowtail Kingfish

  • 400 g Yellowtail Kingfish fillet, very thinly sliced
  • 1 lime
  • Sale marino grosso
  • Extra virgin olive oil

Preparing the fish

1. Lay the thin slices of Yellowtail Kingfish on a work surface or platter.

2. Season lightly with coarse sea salt.

3. Drizzle with a small amount of extra virgin olive oil.

4. Generously zest the lime over the fish.

5. Leave the fish to marinate for about 5 minutes.

6. Then arrange the slices of fish in a neat, slightly overlapping circle on a chilled plate to create an elegant crudo presentation.

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.

For the Nam Jin vinaigrette

  • 2 tbsp fish sauce
  • 1 1/2 tbsp tamarind paste
  • 1 tbsp palm sugar or light brown sugar
  • 1 to 2 tbsp fresh lime juice
  • 1 tbsp toasted rice powder
  • 1 tsp chilli flakes
  • 1 shallot, very finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 tbsp spring onion, very finely sliced (optional)

     

     

    • Toasted rice powder

      Ingredienti

      • 50 g uncooked sticky rice or jasmine rice

      Preparazione

      1. Heat a dry frying pan over medium heat.

      2. Toast the rice while shaking the pan for 8 to 12 minutes, until it turns deep golden brown and develops a pronounced nutty aroma.

      3. Leave to cool completely.

      4. Grind coarsely in a spice grinder or mortar. The result should provide texture rather than become a fine powder.

      Nam Jin Vinaigrette

      Preparazione

      1. Mix the fish sauce, tamarind paste and palm sugar until the sugar has fully dissolved.

      2. Add the lime juice and taste for the balance between acidity, saltiness and sweetness.

      3. Stir in the toasted rice powder and chilli flakes.

      4. Add the shallot, coriander, mint and spring onion, if using.

      5. Leave the vinaigrette to rest for at least 10 minutes so the flavours can develop.

      Finishing

      • Spoon the Nam Jin vinaigrette over the marinated Yellowtail Kingfish just before serving.
      • Finish with extra lime zest, coriander leaves, mint and a small amount of toasted rice powder for extra crunch.
      • Serve immediately.
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