Ingredients
8 Kumquats, sliced thin
2 T Fresh Orange Juice
2 T Fresh Lemon Juice
2 T Sugar
2 T Rice Wine Vinegar
2 T Sesame Oil
1 T Soy Sauce
1 T Fresh Orange Juice
1 T Fresh Lemon Juice
1 T Fresh Cucumber Juice
1 T Fresh Ginger Juice
1/2 T Fresh Jalapeno Juice
1/2 T Sriracha
2 T Rice Wine Vinegar
pinch Salt
Sashimi:
4 oz Ahi Tuna, cut into 1/2 oz strips
4 oz Hamachi, cut into 1/2 oz strips
4 oz Black Bass, cut into 1/2 oz strips
1 Small head fennel, shaved thin
1 Avocado, cut into small strips
1/2 Cucumber, peeled and brunoise
1 Orange, cut into supremes
1 Blood Orange, cut into supremes
1 Grapefruit, cut into supremes
chile oil for garnish
sea salt
Preparation
Place kumquat, orange juice, lemon juice, sugar, rice wine vinegar all in small pot and simmer until thick and syrupy. Donât over mix, as kumquats will break apart. Chill.
Combine sesame oil, soy sauce, orange juice, lemon juice, cucumber juice, ginger juice, jalapeno juice, sriracha, rice wine vinegar, salt all ingredients in bowl. Keep cold.
TO PLATE: Arrange slices of fish evenly on 4 chilled plates. Lay cucumber, avocado, fennel, and citrus on plates. Dress everything with vinaigrette. Sprinkle sea salt over fish. Heat chile oil and drizzle over entire plate. Garnish with micro greens and serve with chips if desired.
