I had a black bass crudo not too long ago at Eataly in L.A. and decided I would make my own version. Black bass is an amazing fish that if you can come across, by all means get it. A delicious bass with white flesh that is moist and flaky. I had gotten some beautiful buddha's hand citrus and the farmers market and thought it would be a perfect compliment to the fish. This is really a simple recipe if you have especially you have done the buddha hand preserve in advance. Here is the recipe I hope you enjoy it!
Buddha Hand Preserve
1 buddha hand sliced 1/8 inch thick on a mandolin
1 1/4 cup water
3/4 cup sugar
8 oz of black bass sliced thin
2 tbsp of soy
1 tsp of sesame oil
2-3 tbsp of Buddha hand preserve
1 tsp of Hawaiian large flake chili salt
1 tsp togarashi chili flakes
3 gherkins sliced thin
Micro celery or tatso
For the preserve,
Bring small pot of water to a boil, place the sliced buddha hand in the boiling water and blanch for 3 seconds. Strain off the water. Repeat the same step two more times blanching and staring the buddha hand slices. after 3 times add the measured water and sugar and bring to a boil. Add the buddha's hand blanched slices to the pot. Cook for 5-10 minutes and then pour into a preserve jar seal properly.
Slice black bass thinly on the bias. Then in a small bowl add sesame oil, soy sauce, and splash of buddha hand syrup. Mix well. Spoon over the slices of bass. Season each slice with Hawaiian salt, gherkin slices, a piece of buddha preserve, togarashi chili flakes, and micro celery. Serve and enjoy!