Hamachi Recipe

Prepare and Slice

Pat the hamachi fillet dry with paper towels. Using a very sharp knife, slice the fish crosswise into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled serving plate.

Season the arranged hamachi lightly with the fine sea salt and freshly ground black pepper. Drizzle the 2 tbs extra-virgin olive oil evenly over the slices and finish with the 1 tbs fresh lemon juice. Set aside at room temperature while you assemble the other components (do not leave raw fish out for more than 30 minutes).

Prepare Salad Components

Combine the melon cubes, cucumber slices, and thinly sliced radish in a small bowl. Add the chiffonaded basil leaves.

Whisk together the rice wine vinegar, honey, and 1/4 tsp fine sea salt in a tiny bowl until the honey dissolves. Toss the dressing with the melon mixture gently to coat. Taste and adjust seasoning; keep chilled until plating.

Make the Zhoug

In a small food processor or blender, combine the avocado, cilantro, parsley, basil, garlic, green chili, lemon juice, ground cumin, and 1/4 tsp fine sea salt. Pulse to begin breaking down the herbs.

With the motor running, drizzle in the 2 tbs olive oil and add up to 1 tsp water as needed to reach a smooth, spoonable consistency. Taste and adjust salt, lemon, or chili heat. The sauce should be bright green and creamy.

Plate the Dish

Spoon or pipe small quenelles (about 1/2 tbs each) of avocado zhoug around or on top of the hamachi slices — reserve some for a final drizzle. Scatter the melon, cucumber, and radish salad in small mounds across the plate so each piece of fish can be paired with salad.

Sprinkle microgreens or baby basil over the dish and finish with the toasted sesame seeds and a light pinch of flaky sea salt. Serve immediately with lemon wedges on the side for an optional extra squeeze.