Corner Stone Crudo

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips

Chefs Jordan Herndon and Amarys Koenig Herndon of Palm&Pine | New Orleans
Yield: 4 servings

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Adapted by StarChefs | August 2022

INGREDIENTS:

Pineapple-Big Shot Nước Chấm:
Yield: 1 pint
½ ounce sliced galangal
½ ounce smashed garlic
2 ounces chopped shallots
1 ounce grated palm sugar
1 teaspoon turmeric
1 ounce fish sauce
8 ounces lime juice
3 ounces diced ripe pineapple
1 to 2 Thai chiles, thinly sliced
3 ounces Big Shot pineapple soda

To Assemble and Serve:
10 ounces sushi-grade yellowfin tuna, cut into ⅛-inch thick slices
Flake salt
4 ounces daikon radishes, cut into matchsticks
½ baby bok choy or yu choy, leaves chiffonade and stalks thinly sliced across the grain
8 leaves Thai basil, torn into pieces
8 leaves mint, torn into pieces
2 sprigs cilantro, picked
3 tablespoons fried shallots or onion
8 to 12 shrimp chips, broken into pieces smaller than the slices of fish

METHOD:

For the Pineapple-Big Shot Nước Chấm:
Using a mortar and pestle, pound galangal, garlic, and shallots into a smooth paste. In a mixing bowl, combine sugar, turmeric, fish sauce, lime, and the paste. Whisk to combine. Whisk in pineapple, chiles, and pineapple soda. Refrigerate at least 1 hour. Adjust seasoning as needed.

To Assemble and Serve:
Lay fish across the well of a chilled serving plate, leaving space between each piece. Lightly season fish with flake salt. Spoon 8 ounces Pineapple Big Shot Nước Chấm, letting it pool in the well of the plate. Evenly distribute daikon and bok choy across the fish. Garnish with herbs and fried shallots. Add shrimp chips immediately before serving so they remain crispy.

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