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Branzino Crudo Recipe

The key to the flavor in this dish is using fresh fish (also, you're making homemade peach vinegar, which is pretty fucking cool).
Branzino Crudo Recipe
Photo by Shay Harrington

Servings: 2
Prep time: 30 minutes
Total time: 45 minutes


1 cup|237 ml olive oil
5 pieces chive flowers and stems, sliced
1 green garlic, thinly sliced
2 ½ peaches
1 ¼ cup|297 ml rice vinegar
1 teaspoon kosher salt
2 tablespoons granulated sugar
2 radishes, thinly sliced
1 (2 pound|907 gram) whole branzino, gutted and filleted (ask your fishmonger to do this)
1 lemon, juiced
curly mint, for garnish
edible flowers, for garnish


  1. Combine the oil with the chives flowers and stems and then green garlic in a small saucepan. Heat over medium-low to infuse, about 30 minutes. Strain, reserving solids, and cool.
  2. Peel and pit 1 ½ peaches and place in a blender with ¼ cup|60 ml rice vinegar, 3 grams of salt, and 1 gram of sugar. Blend until smooth and set the peach vinegar aside.
  3. Place the remaining rice vinegar and sugar in a small saucepan over high. Cook until the sugar has dissolved, about 1 to 2 minutes, then pour over the radishes in a small bowl. Sit for 2 minutes, then drain.
  4. Cut the fish and remaining peach using uchi cuts. Toss the peaches with the lemon juice and divide the peaches and fish between 2 plates. Top with the reserved green garlic slices and radish slices and drizzle with the infused oil and the peach vinegar. Garnish with the curly mint and edible flowers.

From Dirty Work: Fresh Flowers Meet Sushi When Uchi's in the House

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