Hamachi Crudo Recipe
Yellow Tail | Chili Ponzu | Lemon Zest
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Ingredients
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Fish
Sauce
Garnish
Method
Preparation
- 1
Slice the Hamachi
Using a sharp knife, thinly slice the hamachi against the grain into approximately 1/8 inch (3 mm) thick pieces. Arrange the slices on a chilled plate.
Sauce Preparation
- 2
Prepare the Chili Ponzu Sauce
In a small bowl, combine the soy sauce and yuzu juice. Stir well to mix. Add the sliced fresh chili to the mixture and adjust the amount according to your spice preference.
Assembly
- 3
Plate the Dish
Drizzle the chili ponzu sauce over the arranged hamachi slices on the plate. Be sure to coat each slice lightly.
- 4
Garnish
Sprinkle lemon zest evenly over the hamachi. Add microgreens or edible flowers for a decorative touch.
Serving
- 5
Serve Immediately
Serve the hamachi crudo immediately to enjoy the freshness of the fish. Optionally, serve with extra ponzu sauce on the side.
