Yuzu is a flavour which is often described as being 'floral and citric' – but that doesn't begin to do justice to a good yuzu paste. When blended into a thick sauce and laced with chilli pepper and salt, the fragrant fruit transforms into a savoury ingredient which packs a punch.
Yuzu paste isn't eye-watering hot, but it has a clean, citric, sharp-heat. The sort of heat which enhances rather than overpowers, making it particularly good with seafood: crab, scallops, swordfish. Most yuzu pastes are potent ingredients which will need to be diluted, or incorporated into a recipe. When used wisely though, it brings an exciting complexity to a dish. This recipe is so easy to make, but is packed with flavour, making it a great dinner party staple, sure to impress.
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