Soy Sauce & Beet-Marinated Kanpachi Crudo

1. For cured kanpachi: Skin and trim the kanpachi into loins. Reserve the skin if desired (skin can be fried as used as crispy garnish, optional).

2. Place the loins into a high-sided pan or bowl and cover with the beet juice, soy sauce and lime juice. Add the clementine skins. Cover and refrigerate for at least 2 hours. Leave overnight to really permeate the fish.

3. For pickled beets: Add beets to a pot with vinegar, water, star anise, sugar and salt. Simmer over medium heat for 15 minutes, or until fork-tender.

4. Halfway through cooking, add the beet stems to pickle as well. Set aside to cool.

5. For shishito pesto: Add some oil to a heavy-bottomed pan over high heat. Sear the shishitos to get some color and build the flavor. Remove from heat and allow to cool.

6. Next, place the beet greens into a food processor with the shishitos, sesame oil, salt, lime juice, and the ¼ cup oil. Pulse to begin to process and season to your liking. Run the processor for 1-2 minutes to make into a pesto consistency. Add water as needed. Set aside.

7. For plating: Choose a vessel for service with a lip or edge to prevent liquid from spilling off.

8. Slice the cured kanpachi into thin slices against the grain. Arrange 1 oz onto the plate. 

9. Arrange slices from half a clementine slices and some sliced Fresnos around the fish as desired.

10. Remove the beets from the brine, and slice thinly. Arrange them onto the plate as well.

11. Add the Mirin over the top of the dish. Spoon or use a squirt bottle to arrange the Sushi Sauce and the Shishito Pesto around the plate.