Halibut Crudo with Ginger Scallion Oil and Curry Yogurt Sauce

Christopher Wang, Posted on : July 02, 2021
Halibut Crudo with Ginger Scallion Oil and Curry Yogurt Sauce


  • 1 lb halibut - 1 ½ thick
  • 1 medium zucchini (this is for the vegetarian version but feel free to play along if you have fish as well) cut into 4 inch pieces and then sliced into ¼ inch pieces


  • 1 cup yogurt
  • 2 T dry madras (yellow) curry 
  • 1 teaspoon turmeric - if you are looking for very good turmeric - I’ve done events with the founder of Diaspora Co. and her turmeric is the very best. 
  • 1 T tamari or soy sauce
  • 1 dash of hot sauce
  • Salt to taste
  • ⅓ cup of water

Scallion Ginger Oil

  • 2 T very finely minced scallions (whites and greens included)
  • 2 T very finely minced ginger
  • Dash of salt
  • 3 T of extra virgin olive oil

Toasted White Sesame Seeds


This recipe was developed as a Thanksgiving appetizer as I was looking for something that I use some halibut with.  For me, halibut tends to be a more neutral tasting fish and curry yogurt sauce was a way to add complexity of flavor as the fish melts in your mouth.  Scallion Ginger oil is traditional Chinese/Cantonese condiment.  It’s a simple way to really build a flavor.  Finally the carrot ginger garnish is a variation on a quick pickle.  The piquant nature of the cider vinegar and the sweet finish releases as everything kind of heats up and melds in your mouth.  

For the class we’ll go through some basic knife skills and I’ll take you through the actual prep of each step.  So you’ll just need the raw ingredients to start the class.

Tools you need:

  • Sharp knife
  • Cutting board
  • Plate you want to serve on
  • A couple of small bowls
  • A fine grater or a Microplane Grater


Salt the fish generously

Slice the zucchini into 4 inch strips that are ¼ inch wide at best and salt your strips

Mince the scallion and ginger and combine with the oil and some salt.  Set aside.

Mix the curry sauce.  Set aside to let flavors blend.

Mix the cider vinegar and honey together and then combine with the finely grated carrot.

Now slice the fish into ¼ inch thick slices.  You want to do this at slight bias if you can (35 degrees).  So not straight up and down but also not at a diagonal.

Once you have your slices.  Put a small line of ginger scallion oil on one end and then roll up.  Continue doing this with the rest of your slices.

To plate, pour the sauce onto a plate as you rotate the plate at an angle to spread the sauce evenly.  Set each piece of rolled fish down on the plate with the seam down.  Squeeze out a pinch of carrot garnish and place on each.  Sprinkle with toasted sesame seeds.

Pour a glass of wine and eat.  

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