Pacific Yellowtail Hamachi Recipe

Prepare shallots

Separate shallot slices into individual rings and pat dry with paper towels to remove surface moisture. In a medium bowl whisk together flour, cornstarch and cold water until a loose paste forms; toss shallot rings in the paste so each piece is lightly coated, shaking off excess.

Heat oil in a small heavy-bottomed saucepan or skillet to 350°F (175°C). If you don't have a thermometer, test with one coated shallot piece — it should sizzle immediately and float.

Fry shallots in batches (do not overcrowd) for 1:30–2:30 minutes until golden brown and crisp. Stir gently while frying to separate rings. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately season with fine salt. Let cool; they will crisp further as they cool. Keep in a single layer to avoid steaming.

Whisk together yuzu juice, soy sauce, rice vinegar, mirin, dashi and sugar in a small bowl until sugar dissolves. Slowly whisk in sesame oil. Taste and adjust: if too salty, add 1 tsp water or extra yuzu; if too tart, add a pinch more sugar. Stir in toasted sesame seeds if using. Chill while preparing other components.

Thinly slice the hamachi across the grain into 1/8–1/4-inch slices (sashimi-style). Arrange slices flat on a chilled plate in a single overlapping row or fanned circle, leaving space for dressing and garnishes. Pat lightly with paper towel to remove excess surface moisture.

Season the fish very lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, distributed evenly over the slices.

Scatter the thinly sliced heart of palm evenly over and between fish slices. Sprinkle snipped chives over the top and add microgreens if using.

Just before serving, spoon or lightly drizzle the yuzu ponzu dressing over the fish — about 1 to 1-1/2 teaspoons per slice (roughly 3–4 tbsp total across the plate). Dot the extra-virgin olive oil lightly over the fish for sheen and mouthfeel.

Crumble a generous pinch of the crispy shallots over the top for texture. Finish with a light dusting of yuzu or lemon zest and an extra small sprinkle of chives. Serve immediately so the shallots remain crunchy.