Crudo for the Win: A No-Cook Weekend Upgrade
So it’s the weekend, finally. No big plans, just some well-earned downtime, a Netflix binge, and maybe a glass (or two) of Pinot Gris.
Sounds pretty good already. But... what if we took it up a notch?
Hit your local fish shop. Grab a few things from the grocer. Head home and lift your weekend game, with zero cooking required.
Below is the kingfish crudo recipe from The Oaks Ranch, and it’s kind of a showstopper. Clean, fresh, ridiculously tasty. Just a little prep, a bit of balance — and you’re done.
Why it works
Crudo is essentially raw fish — sliced, seasoned, and dressed. That’s it. But when it’s done right, it feels fancy without the effort. And because it’s served cold, it’s perfect for warmer days, no-oven nights, or those lazy “I want to eat well but do very little” moods.
The trick? Use fresh fish. Don’t mess with it. Let the ingredients do their thing.
What you’ll need
A good piece of kingfish
Buttermilk
Celery and cucumber, thinly sliced and pickled (recipes below)
Green herb oil (also below — easy)
Edible flowers if you're feeling it, but totally optional
When to serve it
This is a strong move for a weekend lunch or a warm night in with mates. Plate it up with a crisp wine and maybe a few salty snacks on the side. You’ll look like you’ve got it together — without trying too hard.
Kingfish Crudo with Pickled Celery, Cucumber, Buttermilk & Green Oil
Serves 6
Ingredients
300g kingfish fillet (skin off)
100g salt
300ml buttermilk
50ml green oil (see below)
Pickled celery (see below)
Pickled cucumber (see below)
1 punnet edible flowers (optional)
This one comes straight from Arlo, one of our favourite spots on the South Coast. At The Oaks Ranch, Mossy Point.
Method
Trim the fillet lengthwise down the centre to create two long halves.
Pat dry, then rub the fillet with salt. Cure in the fridge for 2 hours.
Rinse off the salt and pat the fish dry. Chill until ready to use.
Slice the kingfish into 5mm thick pieces — around 50–70g per serve.
Plate the slices. Pour over about 50ml of buttermilk per serve. Add a few drops of green oil.
Place rounds of pickled cucumber and celery on top.
Add edible flowers if you like — or don’t.
Green Oil
Ingredients
1 bunch basil (leaves picked)
1 bunch parsley (leaves picked)
1 bunch chives
100ml grapeseed oil
Method
Bring a pot of water to the boil. Blanch herbs for 1 minute.
Refresh in iced water. Squeeze out all moisture.
Blend with grapeseed oil until smooth.
Infuse overnight. Strain through a filter or muslin cloth.
Pickled Celery & Cucumber
Make them ahead — they’ll keep for days in the fridge.
Base Pickling Mix
250ml rice wine vinegar
100ml water
1 tbsp sugar
1 tsp salt
Slice cucumber and celery thinly. Heat the pickling mix until sugar dissolves. Pour over veg. Cool, then refrigerate.
It’s straightforward, considered, and relies on quality over complication.
