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
- 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.
- 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.
- 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.
- 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.
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