Chef: Jordan Herigstad
6 Pieces Kampachi (Albacore, Yellowtail, Ahi)
1 Tsp Thai Basil Oil
1 Tsp Red Chili Oil
12 Shishido Peppers
6 Pickled Blueberries
6 Micro Cilantro
Cut Kamapchi into 1 inch by 2 inch pieces. Roughly a half ounce per piece.
Place the fish on the plate, 3 pieces on the left and 3 on the right, adjacent from each other as you move down the plate.
Next to each piece of fish, place one pickled blueberry. Try and drain as much of the vinegar solution as possible.
Place 2 pieces of the peppers on each piece of fish.
Drizzle the Thai Basil oil and Red Chili oil across the plate and onto the fish.
Garnish with the Micro Cilantro.
When your ready to enjoy, Pour the watermelon Yuzu sauce over the entire dish!