Seabass Crudo with Peach, Apricot, and Verbena Oil

A refreshing summertime dish that pairs delicate seabass with the sweetness of peach and apricot, heightened by fragrant verbena oil.

By @thesocialfood

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 1 whole apricot grilled and pitted
• 1 whole lime juiced
• 1 bird's eye chili deseeded
• 1 clove garlic
• 1 teaspoon Matshi Sauce or substitute with hot sauce
• 0 salt
• 0 black pepper
• 150 grams seabass sashimi-style sliced
• 1 whole peach thinly sliced
• 20 grams fresh verbena
• 50 grams grape seed oil
• 50 grams olive oil

Instructions

1. Grill the apricots until they are slightly charred, then remove the pit.
2. Blend the grilled apricots with lime juice, a deseeded bird’s eye chili, one garlic clove, 1 teaspoon of Matshi Sauce, salt, and pepper until smooth.
3. Slice the seabass into thin sashimi-style pieces.
4. Cut the peach into thin strips using a mandoline or a very sharp knife.
5. Spread some of the apricot purée at the bottom of the plate.
6. Arrange the fish and peach slices harmoniously over the apricot purée.
7. For the verbena oil, blend a handful of fresh verbena with grape seed oil until the mixture reaches about 40°C.
8. Strain the blended verbena oil through a fine sieve and drizzle over the prepared fish and peach slices.