Hamachi Crudo Recipe

Make quick elderflower ponzu

In a small bowl combine 3 tbsp soy sauce, 3 tbsp fresh lime juice, 1 tbsp rice vinegar and 1 tbsp mirin. If using, add a 1-inch piece of kombu and 1 tbsp bonito flakes to the mixture to deepen umami. Stir, cover and refrigerate for 20–30 minutes to allow flavors to meld. Strain out kombu and bonito flakes (if used). Stir in 1 tsp elderflower liqueur and 2 tbsp cold water to balance the intensity. Chill until ready to use.

Blend dressing

In a blender or food processor combine 0.75 cup packed cilantro leaves (no large stems), 3 tbsp neutral oil, 1 tsp rice vinegar, 1 tsp lime juice, 0.5 tsp honey, the optional 1/4 chile (seeded if you want milder heat), and 0.25 tsp salt. Pulse to a coarse puree, then stream or drizzle in up to 1 tbsp cold water to loosen to a smooth, spoonable consistency. Taste and adjust salt, acid or sweetness. Chill briefly if needed.

Keep the hamachi very cold until ready to slice. Using a very sharp, long knife, trim any sinew from the hamachi and slice against the grain into 1/8–1/4 inch (3–6 mm) slices. Arrange slices on a chilled platter or divide between plates, slightly overlapping for presentation (about 12 oz yields 2–4 servings as an appetizer).

Thinly slice the daikon and watermelon/pink radishes. If desired, toss the daikon lightly with a pinch of salt and a squeeze of lime to draw out water and keep it crisp. Set aside.

Drizzle the elderflower ponzu lightly over the hamachi slices — about 1 to 1.5 tsp per serving (reserve remaining ponzu for guests to add).

Using a small spoon, dot the coriander dressing in small quenelles or thin streaks across the fish (about 1 tbsp total per plating, adjust to taste).

Distribute the thin radish slices and daikon among the plates, tucking some under and over the hamachi for texture and visual contrast.

Scatter micro cilantro or cilantro leaves and snipped chives over the fish. Sprinkle toasted sesame seeds and crispy fried shallots evenly.

Finish with a very light drizzle (about 1/4 tsp per plate) of toasted sesame oil and a small pinch (about 1/8 tsp) of fleur de sel per plate. Serve with lime wedges on the side.

Serve immediately while the fish is cold and the garnishes are crisp. Leftover ponzu can be refrigerated up to 3 days. Do not store dressed fish — prepare components ahead but dress just before serving.