In the latest episode of Simply Ming, Ming Tsai invites chef Michael Schlow to share his crudo recipe.


  • Compote:

  • 2 cups fresh cranberries

  • 1 cup cranberry juice

  • 1 cup orange juice

  • 1 cup water

  • Palm sugar to taste, crumbled

  • Other ingredients:

  • Rice vinegar, for vinaigrette

  • Extra virgin olive oil, for vinaigrette

  • 1 green jalapeno, thinly sliced

  • 4x2x2-inch block of Hamachi, thinly sliced

  • 1 head frisee, washed

  • Cilantro leaves

  • Thai basil leaves

  • Tempura bits seasoned with kosher salt and togarashi, to garnish


  • For the compote::

  • 1.

    Combine all ingredients and cook in a sauce pot over medium heat until the cranberries start to break up and the compote starts to thicken....just like at Thanksgiving, but we want to reserve a little bit of the cooking liquid once it starts to thicken for garnishing the plate.

  • 2.

    Strain the compote after slightly thickening, and whisk enough rice wine vinegar and canola oil into reserved liquid to make vinaigrette. Season with salt and pepper.

  • To serve:

  • 1.

    Plate sliced hamachi and top each piece with dab of compote and a thin slice of jalapeno. Toss frisee, cilantro and Thai basil with vinaigrette and season with salt and pepper, if necessary, and plate next to hamachi. Top salad with tempura bits.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings