Appetizer

Crispy Calamansi-Cured Yellowtail with Burnt Citrus Jam, Black Garlic Oil & Crispy Garlic Chip

Name: Crispy Calamansi-Cured Yellowtail with Burnt Citrus Jam, Black Garlic Oil & Crispy Garlic Chip
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 2 servings
Ingredients: 8 oz yellowtail fillet, sashimi-grade (bloodline removed); ½ cup fresh calamansi juice (or 3 tbsp yuzu plus 3 tbsp lime); 3 cloves garlic, thinly sliced; 2 tbsp grapeseed oil; 3 cloves black garlic, minced; 2 tbsp olive oil; 1 orange, halved; 1 lemon, halved; ¼ cup honey; 1 tbsp aged balsamic vinegar; ¼ tsp Espelette pepper; 2 tbsp pomegranate juice; ¼ tsp gelatin powder; 1 tbsp pomegranate arils; Sea salt, white pepper to taste; Microgreens (pea shoots or red shiso preferred); Fleur de sel for finishing

Pristine yellowtail sliced thin and cured tableside in calamansi juice, then finished with a dark, bitter-sweet burnt citrus jam, earthy black garlic oil, crispy garlic chips, and pomegranate gel. A progression of techniques that builds complexity from simplicity.

605cal per serving 26gprotein 63gcarbs 30gfat 40min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this