Dry-Aged Kampachi Crudo

SAVORY

Jun 14

Marinated Ikura, Nam Jim, and Herbs

Chef Justin Pichetrungsi of Anajak Thai | Sherman Oaks, CA
Yield: 4 servings

INGREDIENTS:

Nam Jim:
1 cup cilantro stems
1 cup cilantro leaves
1 clove garlic
8 tablespoons lime juice
2 tablespoons fish sauce
2 serrano or Thai chiles
Salt

To Assemble and Serve:
1 ounce Alaskan ikura
1 tablespoon fish sauce
2 tablespoons mirin
6 to 7 ounces King Kampachi, dry-aged, skin removed, and cut into loins
Hawaiian pink salt
Sugar snap peas, husks removed
Cilantro leaves

METHOD:

For the Nam Jim:
Blend all ingredients in a Vitamix blender with 1 tablespoon water. Add more acid or fish sauce to reach your own sense of balance.

To Assemble and Serve:
Marinate ikura in fish sauce and mirin. Using a sashimi knife, cut 1.5-ounce sashimi-sized slices of kampachi against the grain. Arrange on a plate and lightly salt. Pour some of the Nam Jim into a shallow bowl. Layer 5 kampachi slices to create shape and lay into the Nam Jim. Garnish with ikura eggs and snap peas. Finish with cilantro leaves.

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