Kingfish Crudo with Yuzu Pressed Extra Virgin Olive Oil

Meg Tanaka, CIBI, Serves 2


100g Sashimi quality kingfish piece, sliced finely

½ tablespoon chopped chives

1 small red radish, sliced very finely

1.5 tablespoons Mount Zero Yuzu Pressed Extra Virgin Olive Oil

¼ teaspoon soy sauce

Pink Lake Salt and black pepper, to taste



1. Place sliced kingfish pieces on a flat plate
2. Sprinkle Pink Lake salt & pepper to season
3. Drizzle soy sauce over the sliced fish
4. Place sliced radish randomly on top of sliced fish
5. Sprinkle chopped chive over the sliced fish
6. Drizzle Yuzu olive oil over the sliced fish

CIBI is a celebration of simple and wholesome living. Created by Meg and Zenta Tanaka in the backstreets of Collingwood, CIBI – meaning 'little one' – has been delighting diners and lovers of Japanese home goods for more than 10 years 

Meg Tanaka, CIBI
Simple is often the best. Great ingredients marriage great product, you don't need anything else. It brings out the flavours of the ingredients. When I tasted this Yuzu pressed olive oil I was super excited and impressed how perfectly executed as the product, especially not made in Japan but in Australia, where passion of growing Yuzu in high country of Victoria meets the artisan of Victorian olive growers, which resulted the perfect product. In fact I’ve never actually seen yuzu pressed olive oil anywhere else but this Mount Zero x Mountain Yuzu olive oil!

Recipe Ingredients from the Mount Zero Range