Hamachi & Tuna Recipe

Prepare fish

Keep fish chilled. Pat hamachi and tuna dry with paper towels. Trim any sinew. Using a very sharp knife, slice each fish into 1/4-inch (6 mm) thick sashimi slices, about 8 slices per fish depending on shape. Arrange on a chilled tray in a single layer.

Quick cure

Combine the fine sea salt and granulated sugar and sprinkle evenly over both sides of the sliced fish. Let sit 5 minutes to draw a touch of moisture and firm the flesh. After 5 minutes, gently blot the slices to remove excess moisture and any dissolved cure. Lightly brush both sides of each slice with 1 tablespoon neutral oil to add sheen and protect flavors.

Prepare the papaya: peel, remove seeds, and cut into 1/8–1/4-inch matchsticks or thin coins depending on presentation. Measure 1 cup cut papaya and put into a mixing bowl.

Shiso and vegetables: stack shiso leaves, roll tightly like a cigar, then thinly slice into chiffonade. Add shiso chiffonade to the papaya. Add julienned cucumber, thin radish slices, and microgreens. Toss gently to combine and chill briefly (2–3 minutes) while you finish dressing.

Whisk dressing: In a small bowl, combine shoyu, yuzu juice, rice vinegar, smoked soy or smoked salt, light sesame oil, mirin, grated ginger and optional garlic. Whisk to dissolve and balance flavors. Slowly whisk in 1 teaspoon neutral oil to slightly emulsify. Taste and adjust: more yuzu for brightness, a pinch more mirin for sweetness, or a drop more smoked soy for smokiness. Finish with freshly ground black pepper.

Reserve about 1 tablespoon of dressing to spoon over finished dish and use the remainder to lightly dress the papaya-shiso salad (use just enough to coat — about 1/2 to 1 tablespoon).

Arrange fish: On chilled plates, fan alternating slices of hamachi and tuna or arrange them in two parallel rows. Place a small mound (about 2–3 tablespoons) of the dressed papaya & shiso salad beside or atop the fish, depending on desired look.

Finish with dressing & garnishes: Drizzle the reserved tablespoon of yuzu-smoked shoyu dressing sparingly over the fish (use a spoon to create a few drops/lines). Dot smoked shoyu pearls or reduction if using for additional smoky pockets of flavor. Sprinkle toasted sesame seeds over fish and salad. Add yuzu zest across the top for aromatics. Place extra shiso leaves and micro herbs as a bright garnish and tuck thin lemon or lime wedges at the side.

Serve immediately: Provide extra citrus wedges at the table. This dish is best eaten immediately while fish is chilled and dressing is fresh.