Hamachi Crudo Recipe
Local Citrus, Shinko Pear, Dill Oil Coconut Citronette
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Ingredients
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Hamachi & Garnish
Citrus & Coconut Citronette
Dill Oil
Finishing & Seasoning
Method
Dill Oil
- 1
Blanch and blend dill
Bring a small pot of water to a simmer. Add the dill fronds and blanch for 15 seconds, then immediately shock in an ice bath to preserve color. Drain and squeeze out excess water.
- 2
Emulsify dill oil
In a blender or using an immersion blender, combine the blanched dill, neutral oil, lemon zest, and 1/8 tsp fine sea salt. Blend until completely smooth and bright green, about 30–45 seconds. Pass through a fine mesh sieve into a clean container, pressing solids to extract oil. Refrigerate until ready. (Makes ~1/3 cup)
Citrus & Coconut Citronette
- 3
Combine citrus components
In a small bowl, whisk together yuzu (or lemon+lime) juice, orange juice, coconut water, champagne or rice vinegar, and honey until honey dissolves.
- 4
Finish citronette
Slowly whisk in the extra-virgin olive oil to emulsify. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness — it should be bright, slightly sweet, and subtly coconut-scented. Keep chilled.
Hamachi & Assembly
- 5
Prep the fish
Hold the hamachi very cold. Trim any sinew and skin. Using a sharp knife, slice the hamachi across the grain into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled serving plate or plates for the table.
- 6
Dress the hamachi
Lightly spoon or drizzle the coconut citronette over the hamachi slices — about 1/2 to 1 teaspoon per slice, enough to coat but not pool. Using a small spoon or dropper, dot the dill oil sparingly across the fish (about 1/4 tsp per 4–6 slices) to provide herbaceous olive-green accents.
- 7
Add pear and crunch
Scatter the thin shinko pear slices and optional thin fennel slices evenly over the fish for sweet-crisp contrast. Place small clusters of microgreens or baby dill fronds atop for freshness.
- 8
Finish and serve
Sprinkle toasted black sesame seeds lightly over the dish and a few pinches of flaky sea salt to finish. Garnish with thin lemon or yuzu zest ribbons. Serve immediately while fish is cold; provide small forks or spoons for the table.