Hamachi Crudor Recipe

Prepare fish

Rinse the hamachi loin under cold water and pat dry with paper towels. Trim any silver skin or bloodline. Cut into 4–6 mm thin slices against the grain for crudo presentation; set on a chilled tray.

Cure briefly

Mix the 1.5 tbs sea salt, 1 tbs sugar and 1/2 tsp white pepper. Lightly sprinkle both sides of the hamachi slices with the cure mixture (use about half the mix; reserve remainder). Let sit on the tray for 5 minutes to slightly firm and season the surface — you want a light cure, not a full dry cure. Gently brush off any excess and pat dry.

Oil finish

Lightly brush both sides of the slices with the neutral oil to give shine and to carry flavor when plated. Keep chilled until plating.

Slice rhubarb

Trim and wash rhubarb. Thinly slice diagonally into 2–3 mm pieces for delicate texture; you should have roughly 150 g sliced.

Make quick pickling liquid

In a small saucepan combine 60 ml rice vinegar, 60 ml water, 25 g caster sugar and 1 tsp fine sea salt. Warm gently, stirring until sugar and salt dissolve. Remove from heat and let cool for 2 minutes.

Pickle rhubarb

Place the rhubarb slices into a heatproof bowl or jar and pour the warm pickling liquid over them. Let sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours) until slightly softened but still bright and crisp. Drain and reserve a tablespoon of pickling liquid for finishing if desired.

Prepare sea lettuce

If using dried sea lettuce, rehydrate by soaking in cold water for 3–5 minutes until pliable, then drain and gently pat dry. If using fresh, rinse and spin dry. Chop or tear into small 1–2 cm pieces. Keep chilled.

Prepare avocado

Halve, pit and scoop the avocado into a bowl. Mash gently with a fork but leave slightly chunky. Add 1 tbs lemon juice, 1 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Fold in the prepared sea lettuce (reserve a small amount to scatter on the plate) so the avocado becomes a lightly dressed, briny mash.

Plate the crudo

On chilled plates arrange 5–7 overlapping hamachi slices in a loose fan for each serving. Spoon small quenelles or dots (about 1 tbs each) of the avocado + laitue de mer mixture beside or partially under the fish slices to add contrast.

Add pickled rhubarb

Tuck 5–8 pickled rhubarb slices around and on top of the hamachi for acidity and color. If you reserved pickling liquid, brush a few drops around the plate for brightness.

Garnish & finish

Scatter microgreens, thin radish slices and the reserved torn sea lettuce over the dish. Sprinkle toasted sesame seeds and a few flakes of finishing sea salt across the fish. Finish with a small squeeze of yuzu or lime juice (about 1 tsp) over the hamachi and a final drizzle (about 1 tsp) of extra-virgin olive oil if desired. Serve immediately while chilled.