Hamachi Recipe
Make Hamachi 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 (yellowtail) Crudo
Citrus-Scallion Dressing & Garnishes
Finishing & Optional Components
Method
Hamachi (yellowtail) Crudo
- 1
Prepare fish
Keep fish well chilled. Using a very sharp knife, trim any connective tissue and slice the hamachi into 1/8–1/4-inch (3–6 mm) slices or small cubes depending on presentation. Aim for uniform pieces so seasoning distributes evenly.
- 2
Season
Lay slices on a chilled serving plate in a single layer with slight overlap, or place cubes in a shallow bowl. Lightly sprinkle the fish with the fine sea salt and freshly ground black pepper. Drizzle with the fresh lemon juice and yuzu juice, letting the acids gently 'cook' the surface for 1–2 minutes while you prepare the dressing.
Citrus-Scallion Dressing & Garnishes
- 3
Make dressing
In a small bowl whisk together the extra-virgin olive oil, soy sauce, rice vinegar, sesame oil, and the reserved white part of the scallions (thinly sliced). Taste and adjust: add up to 1/2 tsp more lemon or a few drops of ponzu if you prefer brighter acidity, or a scant pinch of sugar if you want balance.
- 4
Assemble
Spoon or lightly drizzle the dressing evenly over the lightly cured hamachi pieces. Scatter the green parts of the scallions, microgreens, thin radish slices, and very thin rounds of fresh chile over the fish. Finish with a sprinkle of toasted sesame seeds and a few small flakes of kosher salt. If using chili oil, dot sparingly around the plate for color and heat.
Finishing & Service
- 5
Final adjustments
Let the dressed hamachi sit for 1–2 minutes to marry flavors, but do not leave more than 10–15 minutes to preserve texture. Taste one piece and correct seasoning with an extra pinch of salt, a drop of citrus, or a few more chile slices as needed.
- 6
Serve
Serve immediately as an appetizer or light course. Provide small forks or chopsticks. Optional accompaniments: steamed rice, crisp crackers, or slices of toasted baguette.