Silky slices of raw steelhead laid into a pool of bright green cilantro, ginger, and coconut sauce, then finished with bursts of caviar lime, ikura, and thin rings of jalapeño. The sauce is blended smooth and strained until it's velvety, rich from the coconut but lifted by the ginger's heat. Steelhead is a trout that looks and eats a lot like salmon, a little milder and more delicate, and it's perfect raw. If you can't find it, sushi-grade salmon works beautifully.
PREP TIME: 20 minutes
Ingredients (2 servings)
Cilantro-Ginger Coconut Sauce:
1 bunch of cilantro with stems
2 tbsp minced ginger
½ jalapeño with seeds
1 tbsp soy sauce
2 tsp sesame oil
¼ cup coconut cream
1 tsp fish sauce
1 tsp miso paste thinned with 2 tsp water
2 tbsp yuzu juice (or 1 tbsp lemon juice/ 1 tbsp lime juice)
1 tsp agave
pinch of salt
Crudo & Garnish:
8oz sushi-grade steelhead loin, skin removed
jalapeño slices
1 caviar lime
ikura (salmon roe)
edible flowers (I used white pansies from my garden)
flaky salt & chives
*I got THE best sushi-grade steelhead and ikura from Seatopia! They ship across the states, delivered to your door on dry ice. Use my discount code “JESSIESRECIPES” if you want to give it a try :)
Step 1: Cilantro-Ginger Coconut Sauce
Freeze the steelhead loin for 10 minutes while making the sauce. It makes slicing easier.
Blend everything together until smooth.
Strain over fine mesh sieve pressing with a spoon to get all the liquid out.
Refrigerate while slicing the fish.
Step 2: Crudo & Assemble
Thinly slice the steelhead at 45 degree angle against the grain. Thinly slice the jalapeño. Very thinly slice the chives.
Pour the sauce in the middle of the plate and spin around to make an even layer.
Start with the fish then jalapeño, caviar lime, ikura. Dust with flaky salt & chive. Top with edible flowers.
Enjoy!
