Smoked Hamachi Recipe

Prepare the hamachi by ensuring it is fresh and cleaned. Cut it into thin sashimi-style slices, about 1/4 inch thick, and arrange them on a serving plate.

Soak the wood chips in water for at least 30 minutes prior to smoking to prevent them from burning too quickly.

In a small saucepan, combine the anise seeds, ground coffee, grated ginger, soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from heat and let it cool.

Prepare the Smoking Setup

Set up a stovetop smoker or a grill with a smoking box. If using a stovetop smoker, place the soaked wood chips at the bottom. If using a grill, place the wood chips in a foil packet with holes poked in the top.

Smoke the Hamachi

Place the hamachi slices in the smoker or on the grill grate. Cover and smoke on low heat for about 10-15 minutes, or until the fish is slightly opaque and has absorbed the smoky flavor.

Once smoked, remove the hamachi from the smoker and let it rest for a minute. Drizzle the anise-coffee ginger sauce over the fish.

Garnish with thinly sliced scallions before serving. Enjoy immediately while warm.