Kingfish Umami Crudo with Capers and Buttermilk

Here’s how you make a restaurant-level starter, without the stress. Our Kingfish Umami Crudo with Capers and Buttermilk recipe combines silky, sashimi-grade kingfish with the sharp tang of buttermilk and a salty hit from capers. Finished with fresh chives and a generous drizzle of crispy chilli oil, it’s a guaranteed showstopper.

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Ingredients

200g kingfish (sashimi grade) fillet

1 cup buttermilk

1/2 shallot

1 tbsp baby capers

1 tbsp fresh chives

1 pinch salt

2 tbsp UmamiPapi Chilli Oil

METHOD

Method:
1. Slice the kingfish fillet into thin slices.
2. Dice the shallot into small chunks.
3. Chop the chives into small pieces.
4. Place the sliced kingfish onto a serving plate and add the buttermilk.
5. Evenly layer the kingfish with the capers and chives.
6. Add salt.
7. Drizzle UmamiPapi Chilli Oil.
8. Enjoy!

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Kingfish Umami Crudo with Capers and Buttermilk

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