Hamachi Crudo Recipe
coconut-yuzu leche de tigre | potato crisps | fresno chile | radish
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Ingredients
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Hamachi & Marinade
Coconut–Yuzu Leche de Tigre
Potato Crisps
Garnishes & Accents
Method
Hamachi & Marinade
- 1
Prepare fish
Pat the hamachi dry with paper towels. Using a very sharp knife, slice the hamachi into 1/4-inch (6 mm) thick slices or bite-size rectangles. Arrange slices on a chilled platter and lightly season both sides with kosher salt and black pepper. Drizzle the neutral oil over the slices to add sheen and prevent sticking; keep chilled while you finish the sauce and garnishes.
Coconut–Yuzu Leche de Tigre
- 2
Mix citrus base
In a bowl or small blender, combine the fresh lime juice, yuzu juice, rice vinegar, sugar, garlic and grated ginger. Stir or pulse briefly until sugar dissolves.
- 3
Add umami & coconut
Whisk in the fish stock (or clam juice) and the well-shaken coconut milk until homogeneous. Taste and adjust acidity or sweetness — the leche de tigre should be bright, slightly tangy and balanced.
- 4
Emulsify & season
While whisking (or with the blender running on low), slowly drizzle in the 1 tablespoon neutral oil to create a slightly creamy emulsion. Season with 1/2 tsp salt, then strain through a fine-mesh sieve into a clean bowl to remove solids. Chill until ready to use — it can be made 30–60 minutes ahead to let flavors meld.
Potato Crisps
- 5
- 6
Fry crisps
Heat the neutral oil in a heavy-bottomed skillet or small pot to 350°F (175°C). Fry potato slices in batches without overcrowding until edges are golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer crisps to a paper towel-lined tray and immediately sprinkle with fine sea salt. Let cool completely; they will crisp further as they cool.
Garnishes & Assembly
- 7
Prepare garnishes
Thinly slice the fresno chile on a bias, and very thinly slice radish into rounds or chips. Combine micro cilantro and thinly sliced scallion. Lightly toss the greens with the toasted sesame oil to scent them.
- 8
Plate the crudo
Spoon 1 to 1.5 tablespoons of the chilled coconut–yuzu leche de tigre onto each serving plate and gently spread into a small pool. Arrange 6 oz of hamachi slices per plate in a single layer over the sauce. Drizzle an additional teaspoon of the leche de tigre over the fish if desired.
- 9
Add crisps & garnishes
Tuck 3–4 potato crisps alongside or leaning into the hamachi for crunch. Scatter a few fresno slices and radish rounds across the fish. Sprinkle the scallion and micro cilantro on top, then finish with a few black sesame seeds and a light pinch of fleur de sel. If you like extra heat, add an additional thin slice of fresno to each portion.
- 10
Serve
Serve immediately so the hamachi is chilled and the potato crisps remain crunchy. Leftover leche de tigre can be refrigerated up to 24 hours; crisps are best eaten the same day.