Sea Bass Crudo with Soy-Lime Dressing and Shaved Fennel

⏱ 15 min · easy · 🍽 serves 2

Ingredients

• 10 oz sashimi-grade sea bass fillet, skin removed
• 1 small fennel bulb
• 1 lime, juiced and zested
• 2 tbsp soy sauce
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/4 tsp red chili flakes
• 1 tbsp toasted sesame seeds
• Flaky salt, to finish
• Fennel fronds, for garnish

Steps

1. Put two plates in the freezer for 5 minutes — crudo wants a cold surface.
2. Slice the sea bass against the grain into thin, even pieces about 1/8 inch thick; lay them out on a board.
3. Halve the fennel bulb and shave it paper-thin on a mandoline or with a sharp knife, saving a few fronds for garnish.
4. Whisk the soy sauce, lime juice and zest, olive oil, honey, and chili flakes together in a small bowl until the honey dissolves.
5. Arrange the sea bass on the chilled plates, scatter the shaved fennel over, then spoon the dressing evenly across both.
6. Finish with toasted sesame seeds, a few fennel fronds, and a pinch of flaky salt. Serve right away.