By Chef Scott Conant
Marinated Red Onions
(Makes 3/4 cup)
1 medium red onion, sliced thinly
1/2 cup red wine vinegar
1 1/2 tsps kosher salt
1/2 cup water
Mix all the ingredients together and let sit, covered and refrigerated, for a minimum of 24 hours.
Olio di Zenzero (Ginger Oil)
(Makes 3/4 cup)
3/4 cup olive oil
1/2 ounce (2 inch piece) fresh ginger, peeled and chopped into about 4 pieces
1/2 tsp kosher salt
Heat the oven to 250?F. Put the olive oil in a small saucepan and add the ginger and salt. Cover and put in the oven for 3 hours. Remove from the oven and let cool. When cooled, puree in blender. Pass the oil through a fine strainer and refrigerate for up to a month.
Peperoncino Oil (Red Pepper Oil)
(Makes 1 cup)
1 cup olive oil
2 1/2 teaspoons crushed red pepper
Combine the olive oil and red pepper in a small saucepan. Heat over medium heat until it starts to bubble lightly. Immediately remove it from the heat and allow the red pepper to steep into the olive oil until cool. Strain the oil and refrigerate it for up to a month.
Yellowtail Crudo with Chile and Ginger Oils
(Makes 6 Servings)
4 ounces sashimi-quality yellowtail
1 teaspoon Peperoncino Oil
1 teaspoon Olio di Zenzero Oil
Pinch of sea salt
1 tablespoon finely chopped marinated red onions
With a very sharp knife, slice the fish into six pieces and place each on a small plate. Top each with a “dot” of the Peperoncino Oil, and about three dots of the Olio di Zenzero. Sprinkle with just a touch of sea salt and black pepper. Sprinkle some of the chopped red onions over the fish and serve immediately.
Yellowtail Crudo Photo by Brent Herrig