Hamachi & Charred Avocado Recipe

1. Prepare fish

Keep hamachi chilled until ready. Using a very sharp knife, slice the hamachi into 12 even bite-size pieces (about 1 oz / 30 g each). Pat lightly with paper towel to remove excess moisture.

2. Lightly season both sides of each slice with kosher salt and brush with 1 tsp neutral oil to gloss.

3. Just before plating, squeeze 1 tablespoon fresh lime juice over the slices to brighten flavors.

4. Halve the avocados, remove pits, and peel. Cut each half into 6 thin slices (lengthwise) so you have about 12 slices total for passing.

5. Heat a cast-iron skillet or grill pan over high heat until smoking hot. Brush avocado slices lightly with 1 tablespoon olive oil.

6. Place avocado slices cut-side down on the hot pan. Press gently for 10–15 seconds until char marks form; flip and char the skin side 5–10 seconds. Remove and sprinkle with 1 tsp fine sea salt. Allow to cool slightly.

7. Chill a small bowl and a whisk or use the chilled coconut milk refrigerated for at least 2 hours so cream separates. Spoon off the thickened cream portion (about 120–150 ml) into the chilled bowl and reserve the thinner liquid for another use.

8. Whisk the coconut cream with 1 tsp powdered sugar, 1/2 tsp lime zest, and 1/4 tsp kosher salt until smooth and slightly airy. Transfer to a squeeze bottle or small piping bag for controlled dots on each canapé.

9. Drain lychees well and roughly chop into small pieces. Combine chopped lychee, 1/2 jalapeño (seeded and minced), 1 tbsp minced shallot, 1 tbsp chopped cilantro, 1 tbsp lime juice, and 1/4 tsp kosher salt in a small bowl.

10. Taste and adjust seasoning—add a touch more lime or a pinch of salt if needed. Keep chilled until assembly.

11. In a small bowl or jar combine 60 ml neutral oil, 15 ml rice vinegar, 15 ml fresh makrut lime juice (or regular lime if unavailable), 1 tsp honey, 1/2 tsp grated makrut lime zest, 1/2 tsp salt and 1/4 tsp black pepper.

12. Whisk or shake vigorously until emulsified. Taste and adjust acid or salt as needed. Keep at room temperature for immediate use or chilled briefly.

13. Arrange components for passing: hamachi slices, charred avocado slices, coconut cream in a squeeze bottle, lychee-jalapeño relish, vinaigrette, micro cilantro, toasted sesame, and skewers or tasting spoons.

14. Assemble each canapé

Place one slice of hamachi on a small spoon or on a skewer. Top with a charred avocado slice. Dot 1/2 tsp coconut cream beside or on top of the hamachi. Add about 1 tsp lychee-jalapeño relish on top or beside the fish. Using a small spoon, drizzle a few drops (about 1/4 tsp) of makrut lime vinaigrette across the top. Finish with a micro cilantro leaf and a light dusting of toasted sesame seeds. If using skewers, spear through in this order: hamachi, avocado, a small amount of relish, then garnish.

15. Serve immediately, passing while chilled. If preparing slightly ahead, keep hamachi and avocado chilled separately and assemble within 10 minutes of service to preserve texture and temperature.