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Hamachi Crudo with Cranberry Compote, Jalapeno and Cilantro

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.

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