kingfish crudo with yuzu pressed extra virgin olive oil
Meg Tanaka, CIBI
2
Simple is often the best. Great ingredients marriage great product, you don't need anything else. It brings out the flavours of the ingredients. When I tasted this Yuzu pressed olive oil I was super excited and impressed how perfectly executed as the product, especially not
made in Japan but in Australia, where passion of growing Yuzu in high country of Victoria
meets the artisan of Victorian olive growers, which resulted the perfect product. In fact I’ve
never actually seen yuzu pressed olive oil anywhere else but this Mount Zero x Mountain Yuzu olive oil!
Ingredients
- 100g Sashimi quality kingfish piece, sliced finely
- ½ tbsp chives, chopped
- 1 small red radish, sliced very finely
- 1.5 tbsp Mount Zero Yuzu Pressed Extra Virgin Olive Oil
- ¼ tsp soy sauce
- Mount Zero Pink Lake Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Place sliced kingfish pieces on a flat plate and sprinkle Pink Lake Salt & pepper to season.
- Drizzle soy sauce over the sliced fish, then place sliced radish and chopped chives randomly on top.
- Finish with a drizzle of Yuzu Pressed Extra Virgin Olive Oil.
