Hamachi (yellowtail) Recipe

Name: Basmati's Asian Cuisines HAMACHI (YELLOWTAIL) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz fresh hamachi (yellowtail) sashimi-grade, skinless, boneless; 3 tbs soy sauce (low-sodium preferred); 1 tbs mirin; 1 tbs fresh yuzu juice (or lime juice); 1 tsp sesame oil (toasted); 1 tsp fresh ginger, finely grated; 0.5 tsp garlic, finely grated (optional); 2 tbsp scallions, thinly sliced (white and green parts separated if possible); 0.5 cups microgreens (optional, e.g., shiso or radish microgreens); 0.25 tsp dashi kosho or yuzu kosho (optional, for a spicy citrus note); 1 tsp toasted white sesame seeds; 2 slices thinly sliced jalapeño (optional); 0.5 cups thinly sliced cucumber or daikon (for serving); 0.25 tsp fleur de sel or flaky sea salt; 0.125 tsp freshly ground black pepper; 1 cup steamed rice or sushi rice; 4 sheets nori strips or toasted bread/crackers

Inspired by Basmati's Asian Cuisine

Time20m

Serves2

Make Hamachi (yellowtail) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hamachi and Marinade

12 oz fresh hamachi (yellowtail) sashimi-grade, skinless, boneless

3 tbs soy sauce (low-sodium preferred)

1 tbs Mirin

1 tbs fresh yuzu juice (or lime juice)

1 tsp sesame oil (toasted)

1 tsp fresh ginger, finely grated

1/2 tsp garlic, finely grated (optional)

Garnishes & Accents

2 tbsp scallions, thinly sliced (white and green parts separated if possible)

1/2 cups microgreens (optional, e.g., shiso or radish microgreens)

1/4 tsp dashi kosho or yuzu kosho (optional, for a spicy citrus note)

1 tsp toasted white sesame seeds

2 slices thinly sliced jalapeño (optional)

1/2 cups thinly sliced cucumber or daikon (for serving)

1/4 tsp fleur de sel or flaky sea salt

1/8 tsp freshly ground black pepper

Accompaniments (optional)

1 cup steamed rice or sushi rice

4 sheets nori strips or toasted bread/crackers

Method

Hamachi and Marinade

Prepare fish

Keep the hamachi chilled until ready. Using a very sharp knife, slice the hamachi across the grain into 1/4-inch (6 mm) thick slices (for sashimi-style) or into bite-size cubes if making a crudo. Arrange on a chilled plate in a single layer.

Make marinade

In a small bowl, whisk together soy sauce, mirin, yuzu (or lime) juice, toasted sesame oil, grated ginger and grated garlic (if using) until combined.

Marinate briefly

Drizzle about half of the marinade evenly over the hamachi slices. Let sit for 2–5 minutes at room temperature to allow flavor to develop; do not marinate long enough to 'cook' the fish (longer than ~10 minutes will change texture). Reserve the remaining marinade for serving.

Garnishes & Accents

Prepare garnishes

While the fish rests, thinly slice scallions, jalapeño (if using), and cucumber/daikon. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan to avoid burning. If using microgreens, rinse and spin dry.

Assemble

Arrange the marinated hamachi on a serving plate. Spoon any reserved marinade lightly over the fish (a thin gloss is enough). Scatter sliced scallions, microgreens, cucumber or daikon, jalapeño slices, and toasted sesame seeds over the hamachi. Add tiny dots of yuzu kosho if using, or a very small smear to taste (a little goes a long way).

Finish

Sprinkle a pinch of flaky sea salt and a touch of freshly ground black pepper across the fish. If desired, serve with a small bowl of the reserved marinade on the side for dipping.

Accompaniments (optional)

Serve the hamachi with steamed sushi rice, nori strips, or toasted crackers. For a composed bite, place a slice of hamachi on a nori strip or cracker, top with microgreens and a sliver of jalapeño.