Hamachi Tartare Recipe

Prep and cut

Pat hamachi dry with paper towels. Trim any sinew. Cut into 1/4-inch dice: first slice into 1/4-inch planks, then into 1/4-inch batons and finally dice. Place diced hamachi in a chilled bowl.

Season diced hamachi with kosher salt, black pepper and sesame oil. Toss gently to coat. Cover and refrigerate briefly while you prepare other components (up to 15 minutes).

Scoop avocado flesh into a blender or bowl. Add lime juice, neutral oil, sea salt and 1 tablespoon cold water. Blend or whisk until very smooth and silky. Taste and adjust salt or lime. If too thick, add up to 1 more tablespoon cold water to reach a pipeable purée consistency.

Transfer to a piping bag or small squeeze bottle and refrigerate until ready to plate.

Peel (optional) and very finely dice the English cucumber to yield about 1/2 cup. Toss the diced cucumber with rice vinegar, 1/4 tsp salt and 1/2 tsp sugar. Let sit 5 minutes, then drain any excess liquid into a small bowl (reserve). Keep chilled.

If using leftover cooked quinoa, spread on a baking sheet and dry in a low oven (200°F / 95°C) for 10–12 minutes until dry but not browned. Alternatively, heat a small nonstick skillet over medium-high heat with 2 tablespoons neutral oil. Add the cooled, dry quinoa and fry, stirring, until crunchy and golden in places, about 4–6 minutes. Season with 1/4 tsp salt and transfer to paper towels to drain and crisp further.

Whisk together soy sauce, lime juice, mirin, grated ginger, honey and toasted sesame oil until combined. Taste and adjust balance — it should be bright, slightly sweet and savory. If too salty, add a few drops of water or more lime. Reserve 1 teaspoon of the dressing to toss with the hamachi right before plating.

Warm 3 tablespoons neutral oil in a small saucepan over low heat until hot but not smoking (about 200–250°F / 95–120°C). Remove from heat, stir in chile flakes and smoked paprika. Let steep 5 minutes, then strain if you want a clear oil, or leave chili flakes in for texture. Cool slightly before using. Store leftover oil at room temperature.

Taste the diced hamachi and toss gently with the reserved 1 teaspoon soy-ginger-lime dressing to lightly coat.

On each plate (serving 4), pipe or spoon a 2–3 tablespoon smear of avocado purée where the tartare will sit.

Using a 2.5–3 inch round ring mold (optional), place the mold on the avocado smear and add 3 ounces diced hamachi into the center. Press lightly to compact. Spoon a small mound (about 1 tablespoon) of pickled cucumber around or on top of the fish.

Scatter 1–1.5 teaspoons crispy quinoa over the top for crunch. Drizzle about 1 teaspoon chili oil around and a light drizzle (about 1/2 tsp) of remaining soy-ginger-lime dressing over the tartare.

Garnish each portion with a few microgreens or cilantro leaves and a sprinkle of toasted sesame seeds. Serve immediately with lime wedge on the side.