Gochugaru Vinaigrette, Korean Pickled Radish, Bird’s Eye Chili
Luxardo Cherry, Scallion, Nasturtium
Its texture is firm and smooth and the taste is mild, fluke is an excellent fish to serve raw, Italian style – with oil, acid, and salt.
An intensely flavorful vinaigrette of olive oil and toasted sesame oil, rice vinegar and mirin, is enhanced with gochugaru, a Korean red chili powder. The coarsely ground powder is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.
Korean yellow pickled radish, danmuji, brings sweet, sour and crispy notes while dark Italian Luxardo cherries add a dense, chewy sweet-tart unexpected counterbalance to the fish.
Finished with whimsical scallion curls and petite peppery-green nasturtium leaves, this Korean-Italian raw fish dish has delightful visual appeal and complementary global flavors.
Fluke Crudo Recipe
fresh fluke, well-chilled, cut into approx. 1/4″ slices
korean pickled radish, sliced into half-moons
red and green bird’s eye chili, very thinly sliced
luxardo cherries, cut in half
scallion curls (how to, here)
nasturtium leaves, choose small ones
- 2 T. extra virgin olive oil
- 1 t. toasted sesame oil
- 2 T. rice vinegar (not seasoned)
- 2 t. mirin (high-quality)
- 1 t. gochugaru (coarse ground)
- 1/2 t. kosher salt
Whisk all ingredients together in a small bowl.
*Note: Be sure to use best quality oils and vinegar.
Arrange fluke slices on a platter. Ladle gochugaru vinaigrette over the top. Nestle radish slices among the fish. Place cherries and chilis on top of fish. Garnish with scallions and nasturtium.
Lovers of raw fish will swoon.