Hamachi* Recipe

Prepare fish

Pat the hamachi dry with paper towels. Using a very sharp slicer or knife, trim away any sinew and cut the hamachi into 8–10 thin sashimi slices (about 1/8"–1/4" thick). Arrange slices on a chilled platter in a single layer or slightly overlapping.

Lightly season the arranged hamachi with 1 tsp kosher salt evenly sprinkled. Set aside while preparing other components (5–10 minutes) so flavors settle.

Segment oranges and tangerine

Using a sharp paring knife, cut off both ends of the orange and tangerine. Stand each fruit on an end and slice away the peel and pith following the curve. Over a bowl to catch juices, carefully cut between membranes to release clean segments (supremes). Reserve any juice collected for the dressing.

Make citrus-yuzu dressing

In a small bowl combine 1.5 tbs yuzu (or fresh yuzu if available), 0.5 tbs lime juice, the reserved orange/tangerine juice (about 1–2 tbs), 0.5 tsp granulated sugar and 1 tsp neutral oil. Whisk until sugar dissolves. Stir in 1 tsp coarse citrus zest. Taste and adjust acidity or sweetness — should be bright, balanced and slightly more acidic than sweet.

Quick-pickle and slice cucumber

Trim ends of the cucumber and, using a mandoline set to a thin setting or a sharp knife, slice into very thin rounds or half-moons. In a small bowl combine 2 tbs cold water, 1 tsp rice vinegar and 0.25 tsp kosher salt; stir until salt dissolves. Add cucumber slices, toss to coat, and let sit 5–7 minutes. Drain excess liquid and pat cucumber lightly dry.

Prepare tangerine batter

In a small bowl whisk together 0.25 cup tangerine juice, 1 tbsp granulated sugar and 1 tsp cornstarch until smooth and no lumps remain. The mixture should be thin but slightly viscous.

Heat a small nonstick skillet over very low heat and brush with 1 tsp neutral oil. Once barely warm, pour 1–2 teaspoons of the tangerine mixture into the pan and tilt to spread a very thin, irregular circle (lace pattern). Keep heat extremely low — the lace should dry and set rather than bubble aggressively. Cook 1–2 minutes until edges lift and surface is matte. Carefully transfer with a thin spatula to a rack to cool and crisp. Repeat to make 4–6 small tangerine laces. If batter thickens, whisk in a few drops of juice to loosen.

Note: alternatively, spread the mixture very thinly on a silicone mat and bake at 300°F (150°C) for 8–12 minutes until crisp for more even results.

Dress and plate

Lightly brush or spoon a small amount (about 1 tsp per serving) of the citrus-yuzu dressing over each hamachi slice, leaving most of the fish visible. Place 2–3 citrus segments across each slice (alternating orange and tangerine), and tuck 3–4 quick-pickled cucumber slices beside or atop the fish.

Add tangerine lace and oils

Gently place one crisp tangerine lace on each portion for texture and aroma. Drizzle each plate with a very small stream (about 1/4 tsp) of toasted sesame oil mixed with neutral oil (combine sesame oil and neutral oil first to prevent overpowering). Finish with a light pinch of fine sea salt (a few crystals) and a small grind of black pepper. Scatter microgreens if using.

Serve immediately at chilled temperature so the hamachi remains cool and the tangerine lace stays crisp. Estimated yield: 4 appetizer portions.