Cookwith

Name: Early Summer Yellowtail Crudo with Kiwi, Fermented Leeks & Green Zhoug
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 200g (about 7 oz) sashimi-grade yellowtail, thinly sliced; 1 ripe kiwi, peeled and thinly sliced; 2 tbsp cilantro leaves, roughly torn; 2 tbsp fermented leeks (or quick-pickled leeks, see notes); 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; Sea salt, to taste; Freshly ground black pepper, to taste; For the green zhoug:; 1 cup fresh cilantro leaves (packed); 1/2 cup fresh parsley leaves; 2 green cardamom pods, seeds only; 1 green chili, deseeded and chopped; 2 garlic cloves; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/2 tsp sea salt; 1/4 cup extra virgin olive oil; Juice of 1/2 lemon

Early Summer Yellowtail Crudo with Kiwi, Fermented Leeks & Green Zhoug

miradugm

This Early Summer Yellowtail Crudo is a vibrant, refreshing dish that brings together the delicate richness of sashimi-grade yellowtail with the bright tang of kiwi, the punch of green zhoug (a spicy herb sauce), and the umami depth of fermented leeks. The zhoug is uniquely perfumed with green cardamom, giving it a floral, citrusy lift that pairs beautifully with the fish. Finished with cilantro and a drizzle of olive oil, this crudo is as stunning to look at as it is to eat—perfect for impressing at a summer dinner party or cooling off on a hot day. Each bite is a burst of flavor, color, and texture.

Ingredients

Instructions

Make the green zhoug: In a food processor, combine cilantro, parsley, cardamom seeds, green chili, garlic, cumin, coriander, salt, olive oil, and lemon juice. Blend until you have a vibrant, spoonable sauce. Taste and adjust salt or lemon as needed.
If you don’t have fermented leeks, quickly pickle leeks by slicing 1/2 cup leeks thinly and soaking in 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt for 15 minutes. Drain before using.
Arrange the yellowtail slices evenly on a chilled serving plate.
Scatter kiwi slices and fermented (or pickled) leeks over the fish.
Spoon green zhoug generously across the plate.
Drizzle with olive oil and a squeeze of lemon juice.
Season lightly with sea salt and black pepper.
Finish with torn cilantro leaves.
Serve immediately, ideally with a glass of chilled white wine or rosé.