Dry-Aged Striped Jack with Yellow Nectarine

Name: Dry-Aged Striped Jack with Yellow Nectarine
Prep time: 2700 s
Total time: 261900 s
Yield: 1
Cuisine: Korean
Ingredients: FOR THE FISH BRINE; Water: 1 kg; Salt: 100 g; Kombu: 1 large sheet; FOR THE CITRUS ELDERFLOWER VINAIGRETTE; Mixed citrus juice (orange lemon lime grapefruit—one of each): 100 g; Plain kombucha: 50 g; White balsamic vinegar: 15 g; Elderflower syrup: 12 g; Freshly-cracked black pepper: 2 g; Extra virgin olive oil: 27 g; Smoked jalapeño pickling liquid: 22 g; FOR THE MINT OIL; Fresh mint leaves: 500 g; Grapeseed oil: 400 g; FOR ASSEMBLY; Whole striped jack (dry-aged 3 days): 1; K&J Orchard yellow nectarine demi-firm: 1 (thinly sliced); Finger limes: 2-3; Opal basil: bunch; Fresh mint and mint oil: for garnish; Market greens: for garnish; Lime zest: for garnish

12 Jun 2025

Junsoo Bae

Chef

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Difficulty

Medium

Total Time

72H 45MIN

Cuisine

Korean

Ingredients

FOR THE FISH BRINE

Water: 1 kg

Salt: 100 g

Kombu: 1 large sheet

FOR THE CITRUS ELDERFLOWER VINAIGRETTE

Mixed citrus juice (orange, lemon, lime, grapefruit—one of each): 100 g

Plain kombucha: 50 g

White balsamic vinegar: 15 g

Elderflower syrup: 12 g

Freshly-cracked black pepper: 2 g

Extra virgin olive oil: 27 g

Smoked jalapeño pickling liquid: 22 g

FOR THE MINT OIL

Fresh mint leaves: 500 g

Grapeseed oil: 400 g

FOR ASSEMBLY

Whole striped jack (dry-aged 3 days): 1

K&J Orchard yellow nectarine, demi-firm: 1 (thinly sliced)

Finger limes: 2-3

Opal basil: bunch

Fresh mint and mint oil: for garnish

Market greens: for garnish

Lime zest: for garnish

A delicate and refreshing crudo-style dish featuring citrus, herbs, and K&J Orchard nectarines.

How to make Dry-Aged Striped Jack with Yellow Nectarine

01.

Make the Smoked Jalapeño Pickling Liquid

Blister jalapeño with a torch and smoke for 20 minutes, then pickle in 3 parts rice wine vinegar, 2 parts water, 1 part sugar.

02.

Make the Fish Brine

Combine water, salt, and kombu.
Stir to dissolve salt completely.
Set aside until ready to use.

03.

Make the Citrus Elderflower Vinaigrette

In a bowl, whisk together the citrus juice, kombucha, vinegar, syrup, black pepper, olive oil, and pickling liquid until emulsified.
Store chilled.

04.

Make the Mint Oil

Blanch mint leaves in boiling water for 5 seconds.
Shock in ice water, then squeeze dry.
Blend with grapeseed oil until the mixture steams.
Strain through a coffee filter.
Store in freezer.

05.

Prepare and Cure the Fish

Fillet the dry-aged shima aji.
Brine fillets in 10% salt solution (100 g salt per 1 L water) for 20 minutes.
Wrap fillets in dried kombu and refrigerate for at least 8 hours.

06.

Assemble the Dish

In a chilled bowl, arrange 5 slices of citrus with lime zest and nectarine slices.
Pour vinaigrette around the fruit.
Garnish with fresh mint, mint oil, finger lime pearls, and market greens.
Serve chilled.

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12 Jun 2025

The Chef

Junsoo Bae is the chef-owner of SSAL in San Francisco. A Culinary Institute of America graduate, he blends French training with Korean flavors and earned a Michelin star in 2022.

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